I read the recipe on your Web site earlier this month and just tried it. I have been baking for YEARS, and cannot imagine what went wrong here. What a waste of good and pricey ingredients! I did not see your blog until after I made the loaf, which never rose (yes, my yeast was fresh) and never reached 205 degrees, although I baked it a long time. It was burned on the bottom, because to fit the big crock into the oven, it rested very close to the bottom, and the cherries and nuts near the top also burned. The ratio of water to solids is way too low to make a "soft" dough, with all those things added in; it was always stiff and the amount of yeast is too small for the flours included. I don't find No-Knead an appealing feature; I have been kneading bread doughs for years, and if it would make for a more successful product, I would be glad to do it. Any suggestions would be welcome here. Thanks anyway. Hmm, not sure what may have happened, so it's probably best to call and chat with a baker to see if we can troubleshoot. ~ MaryJane

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