A slightly different no-knead bread recipe

i can still get a rise out of it

I’ve made this about four times now, and I like it, for when a conventional loaf rather than a boule is wanted.

The recipe calls for a 400-degree oven rather than the 450 used in heavier dutch ovens, which I suppose is to accommodate the thinner bread pan. Seems to work either way. Just like the original recipe, if you age the dough in the refrigerator for 2-3 days, you’ll get a sourdough tang.