Been making a no-knead recipe for about 6 years now. I always use a cast iron pot, pre heated to 450-500 deg. I know that doesn't quite fit your model with baguettes and other shaped breads, but the steam created in the pot is extraordinary. I can not enough steam to get the crust right w/o it. Water to flour ratio 87%. Creates a great crumb and a truly wonderful crust.

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