I just made this bread and it smells great. I have a question though as this is my first time with no-knead bread. I used a 4 1/2 Qt Le Creuset dutch oven so it is in the 9-10 inch range. I let my dough go overnight about 14 hours before putting into the pan (it had fallen which I assume is OK). I did the 1 hour rise in the greased dutch oven and then put in preheated 450 oven. The bread has a very nice crust but it expanded out during the 1 hour rise to fill the bottom of the pan and thus is not very tall after baking. Is this normal? If so, to make my bread taller would it be OK to make a tin foil "tube ring" around bottom of dutch oven so dough does not spread out when rising? I would like the bread to be taller if possible. So not sure if this is normal or not since my first time. Congratulations on tackling this new method of baking bread, Mary - I hope you continue to see improvement with each loaf! For a higher rise, best bet would be to use a smaller-diameter pan or Dutch oven, Mary. I'm thinking a tin-foil ring wouldn't be much of a barrier to rising dough, which is pretty strong...Do you have a tube pan, perhaps? PJH

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