I just took my second loaf of No Knead White Bread (admittedly enhanced with a Italian Seasoning) out or the oven after baking in my my brand new Emile Henry Bread and Potato Pot. The results were simply spectacular. Great rise, wonderful brown crust, in short everything that this blog demonstrates. I did have a little problem yesterday with my first batch when I used regular Pam and cornmeal as advised in the blog, and discovered that a 450 degree ceramic pot will burn that spray in seconds. Unfortunately the burned Pam did affect the taste of my first loaf, but, I had prepared the entire recipe for the No Knead White Bread and so had more refrigerated dough to work with. So - I called the Baker’s Hotline and spoke with Maggie who advised using peanut oil instead that that was absolutely the ticket (Thanks Maggie!). My second try was perfect and I know that this ceramic pot, while expensive was totally worth the cost and having if for years of baking ahed of me. Great product - Highly recommended.

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