Love my Stab. 5or6 years ago I purchased one treat every year. So I have I think five now. That was when, it seemed, everything started breaking down. A lifetime veg peeler snapped in my hand, a favorite chefs knife handle cracked. A couple handles fell off a couple measuring cups. A gorgeous wooden spoon broke in half. Lids to my glass pyrex cracked... Then Zwilling started having great cyber Monday deals. My first was I think my small grain pot. These two live 24/7 on the back right burner. Use them daily/weekly. The 4qrt like on sale now is handy just under the stovetop in the cabinet. The baby, 'my sweet baby' grain pot I've given as gifts since it is usually around 79$ every year during the holidays.

Here's a recipe for a single loaf. NO-KNEAD BREAD NO-KNEAD CAST IRON BREAD This no-knead bread is inspired by an original recipe from Jim Lahey, the bread maestro behind New York City’s Sullivan Street Bakery. Even the most intimidated baker can feel confident using Lahey’s method, which requires little work but a bit of time. Cooking this bread in a hot Staub cocotte is ideal, because the steam created in the cocotte creates a crispy crust and a luxuriously soft interior. INGREDIENTS 3 cups bread flour, plus more for the work surface 2 teaspoons salt 1⁄4 teaspoon active dry yeast 1 1⁄3 cups lukewarm water, plus more as needed HOW TO MAKE IT In a large bowl, combine the flour, salt, and yeast. Pour in the lukewarm water and, using a wooden spoon, stir the mixture until it comes together into a sticky dough. If it isn’t sticky, add more water, a couple tablespoons at a time, to get there. Cover with a clean kitchen towel and keep in a draft-free place for 18 to 24 hours. Lightly flour a work surface. Gently remove the dough from the bowl onto the work surface. Form the dough into a ball, gently tucking the sides of the dough under. Place the dough onto a large piece of parchment paper. Cover with a clean kitchen towel and let the dough rise for 1 to 2 hours, until doubled in size. Preheat the oven to 475°F. Place a medium cast-iron cocotte into the oven while it preheats. When the cocotte is hot, carefully remove it from the oven. Using the parchment paper sides as handles, gently lower the dough into the cocotte. Cover the cocotte, place it into the oven, and bake for 30 minutes. Remove the lid and continue baking for another 20 to 30 minutes, until the bread is golden brown in color. Remove the bread from the cocotte and allow to cool for 1 hour before slicing and serving.

I've made similar breads and I have to say, walnuts can get kinda . . . I dunno soggy-ish . . . in bread, IMHO. That's why in a lot of recipes the nuts are swirled in the center, (like with cinnamon rolls) which means they aren't as exposed to the moisture of the bread dough. I would think that overnight rising inside the dough would only compound this issue. Maybe it is just a me-issue but that's how I feel about adding nuts into bread in general, even without an overnight rise. For example, we love oatmeal bread with sunflower seeds, but over time the seeds get soggy and we aren't fast bread eaters.

If you want a glass cloche, Libbey has one with a wood base (picture from Amazon). I have a similar one with a glass pedestal for cakes. The advantage to Libbey is a truly clear glass dome (i.e., color adjusted) of good quality (not too thin or thick) and decent price. I'd think you could cut on the base, if you didn't go wild. Or you could add a round of plywood skin. That said, I have a fancy British enamelled bread tin that matches my cookie tin and cake tin. The latter two are lovely. The bread doesn't keep well in the bread box. At all. So I hope this works for you as well as it does for Birdstalker.