Serene wrote:

> I tried it today (started it yesterday). Never got the dough ball he
> wanted, but the bread, while a flattish disk rather than a loaf (think
> a cross between ciabatta and focaccia), was really very tasty. Not
> very *useful*, but yummy.
> --

The full story in the NY Times was quite interesting. My first try was
not a fully round ball either but higher than a "flattish disk".
Definitely worth trying again, as the interior texture and crust were
really good. Plus it gives me something to do with the long unused
cast iron dutch oven. I may not have let the second rise go long
enough. One drawback to the method is that you can't really control
when the finished product will be finished. -aem