This technique took my bread from good to great. I use a 5qt griswald cast iron pot which was handed down to me. It is perfect.

A couple of tips
1: The No-Knead bread recipe yields about 3 pounds of bread. I have found that I can pull 2 pounds for this recipe and then create another batch of dough which I add to the leftover one pound. This gives me a perpetual dough and allows the old dough to jump start the new dough.

2: If needed, it is possible to make a one pound load in the 5qt cast iron Dutch Oven. So you can successfully bake one 2 pound loaf and one 1 pound loaf to use all your dough. But option one above is better.

3: When I add the final risen dough to the Dutch Oven I “swirl” the dough in the pot. This creates a perfect boule.

4: dusting a small bit of flour on the dough in the pot before placing back in the pot oven gives to a great appearance. I have no idea if it adds anything but appearance.

Now, if KAF baking geniuses can figure out how to get the same crusty loaf on a baguette my baking life would be complete. Putting heated cast iron pans and water in the bottom of the oven has not yielded the same results.

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