i made my first batch with 1 cup of ww flour, 5 1/2 c unbl bread flour, 3 c water, 1 1/2 T yeast, 1 1/2 T salt, mix well, let sit 2 hours on counter..then refrigerate..i used a 5 qt ice cream bucket. pull off 1/4 to 1/3 to bake..use 1 c hot water in a pan in the stove to add steam when putting loaf in on stone or in a pan..or rolls.. allow cool bread to warm and rise until about double. preheat oven well. 450 for 40 min for most breads..20 min for most rolls..can reduce temp for smaller rolls to 350 but cook the 40 min. 425 to 450 for pizza..probalby most flatbreads as well. flour or cornmeal give a firmer crust..none makes a softer crust..experiment with flours and coatings..with flour..slash crust before baking

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.

I love the 5 minute a day bread! I can't knead bread any more and this has enabled me to have fresh bread at my finger tips without making them ache. I sort of can't believe how many say it lacks salt, has no flavor, etc. This from people who for any other recipe wouldn't hesitate to tweak it. I add more salt than called for and find it has quite a good taste. I do prefer it after it has been in the fridge for at least four or five days. It lasts for up to two weeks with no problem. I often will make the first loaf after only two days but then I try to wait for several more days before using it again. I've never had a problem with it rising and I keep my heat set at 58 degrees [have to remember the code for the degree symbol]. Sure, it takes longer, but as has been said.. dough rises on it's own schedule. I tend to err a little on the over proofing so usually get quite puffy loaves. I have used my enameled cast iron too with good success but the stone seems to do fine with the water in the oven. I made a mistake when using the enameled and heat the lid too... oops.. it chipped off a hunk of the enamel inside the lid. Oh well. How many times have I heard on here that ... it's bread... flour, yeast, salt, water... it makes itself. Well, this bread is that way too. Add some salt or herbs or whatever. Let it sit longer if you like a stronger flavor. It's wonderful for those of us that can't knead any longer, don't have an expensive machine to do the work, or those who like to be able to grab a hunk out and make rolls or a small fresh loaf. Five day dough wouldn't go for crackers unless I really wanted some of those great looking crackers. Five days is primo dough for me. I'd wait until the two week mark looms. Smiles.

Had to chime in~ I have been extremely busy with family ..All in a great way~ Before that w/ work.. And I am a fervent GB as you know and CF ..but follow many many of your posts since I got to know some of you:) So in a way I am a habitual ..known LURKER...Hope that's ok.. I did buy this book..and have made a few things.. I wish my breads would rise higher..but I am totally enamoured w/ this book ..the recipes..and method. TOTALLY. Michelle..that serving plate is un bijou! This morning I made a fougasse.. a boule and 2 ryes.. one for my DD returning from Palm Tree haven.. If anyone has a fear of baking bread..go for it~