The authors are now at work on a new book that focuses on whole grain and multi-grain breads. I got their first book from my public library and copied out the recipes that I thought I might want to try. I may still end up buying the first book, corrections and all. But I'm looking forward to their next book, too! Teresa

Happy to report my bread turned out really well. I halved the master recipe that someone from GW had linked. It made one large boule and a mini one.(I baked them separately) The crumb was much finer than my No Knead and the crust wasn't as crunchy. It was an easier bread to slice. If this first attempt is indicative of typical results - I'd like to try baking it on a stone - then I can see where for some uses, it would be more desireable than my No Knead. I'm glad I gave it a try. eandhl - the No Knead I bake is a slight adaptation from a post by Coffeehaus (from the Kitchen Forum) Ingredients - 4 cups King Arthur Bread Flour 2 teaspoons kosher salt 1/2 teaspoon any kind of dry yeast 1/2 cup beer 1 tablespoon white vinegar water Mix flour salt & yeast in a bowl (I use my stand mixer) In a 2-cup liquid measuring cup, add the beer, the vinegar and then enough water to reach 14 oz. (just shy of 2 cups) Add the liquids to the dry ingredients and mix on low speed until well combined. This will result in a sticky dough. Using a spatula, dump the dough into a large non-metal bowl that you have sprayed with cooking spray. Cover with a loose film of plastic wrap that you have also sprayed with cooking spray, sprayed side down. Let rise in a warm, draft-free spot for 12-18 hours. Turn dough out onto a floured surface. Fold it over on itself a few times, and shape into a round. Line a 9-10 inch frying pan with parchment paper and place the round of dough on it. Drape the plastic wrap you used on the bowl over the pan and let dough rise for 2 more hours. About 30 minutes before rising time is up, place your Dutch oven and its cover (separately) in the oven and preheat to 450 degrees. You need your Dutch oven to be preheated. When rising time is up, slash the top of the bread with a sharp knife. Remove the Dutch oven and its cover from the oven. By picking up opposite corners of the parchment paper, lift your loaf from the frying pan and plunk it into the hot Dutch oven. Let the parchment paper overlap the top of the pot and put the lid on to cover tightly. Bake for 30 minutes. Remove the cover, bake uncovered for 5 minutes. Then cover the bread loosely with aluminum foil and bake for 15 more minutes. Remove bread from pot by pulling up parchment paper ends. Let cool on wire rack. You can sometimes hear the crust "crackle" after removing from the oven. This makes a rustic, chewy bread with a crispy crust. Wonderful to serve with soups and stews. Also great grilled or toasted. To keep loaf from losing its crunch, store cut side down on a sheet of parchment paper or foil on your counter.

Hi Maggie, here is the recipe. There was also a link to a video somewhere... From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois. Serves 4 Note: This recipe must be prepared in advance. 1-1/2 tablespoons granulated yeast (about 1-1/2 packets) 1-1/2 tablespoons kosher salt 6-1/2 cups unbleached flour, plus extra for dusting dough Cornmeal In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.) When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour. Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

I've read about skipping the heated pot step for NK bread. And just putting the dough in a cold pot for the second rise, 2 hours or so, and then into the oven. I've not tried this yet. Your pot must be about a 3qt? Linda and I have been discussing NK pots and both of us are the hunt for the perfect NK pot. BUT we are both concerned about price, being frustrated with the cost of cookware! I think either a 3qt or 4qt would be a good size. Rachel Ray does have a 3 1/2 qt that looks like it would work out well. There's also a nice oval cast iron by Cajun that might work...I love oval pots! Michelle