I really love reading these comments. One of my favorite recipes is making no knead bread following an article Mark Bittman published in the NY Times a few years ago. I use a large stainless steel mixing bowl, add enough water to make a firm but slightly gooey dough, cover it with ClingWrap and let it sit overnight on the kitchen counter. The next morning it is all bubbly and ready to plop in my dutch oven at 500 degrees. The texture is marvelous!

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