Looks great! I recently started making the no knead breads. They're so easy! I've made a white loaf and 3 whole wheat/white flour loaves so far. I used the recipe where you let the dough sit for 12-18 hours, covered, fold it over, let it rise 2 hours and then bake in a Dutch oven. I think I'll try the Asiago recipe you've posted. Thanks! Robin

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.

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~

Thanks, coconut. That helped me some. I used my cheapy mixer and finished with my hands. It was a very sticky dough. I chose to make the European Peasant Bread for the first try. Then I refrigerated it, covered in saran wrap with gaps on the side (they say don't make it air tight). I did this on Sunday and made my first loaf last night. But, the dough (in the container) had dry tough spots around the edges that I had to remove and throw out. I've since made it air tight. When I formed the loaf it had the texture of a down pillow and was not sticky at all. And I used lots of flour when cloaking. The loaf came out great. After cloaking, it spread sideways a little at first and then rose a little in the middle. Not much though, it was no where near double. This took 4 1/2 hours. I waited until it was just a little bit cool to the touch before scoring and baking. At first it was very cold to the touch. My kitchen and home was at 70 degrees all day. I think I should have waited a little longer but it was getting late. The loaf had just a hint of gummy texture in the very center, but not enough really worry about. It had not risen much when I put it in the oven but it rose a lot once it was in. Doubled in height. You could literally look away from the bread for 30 seconds -look back- and see the difference. It "sprang" that fast. I'm guessing that letting it warm up for so long helped. That, or the fact that it dried out some due to the gaps in the saran wrap. Also it had a mix of white, rye and wheat. So... ??? Do you all have little rising and lots of oven spring? And do you put your bread in the oven when it is still really cold? We liked it. The flavor was really good. I wouldn't call this 'easy' compared to regular bread baking - just because it's a different method and I worried over it a bit, lol. BUT it's way easier than making a starter, feeding the starter, etc. And faster too - with a similar flavor. At this point I think I'll keep doing it for a while. Unless it starts to drive me crazy with problems. linnea, the book says to work in more flour if it's too wet, so have you tried that yet? I guess they mean work it into the whole batch. Not each individual loaf...