On Tue, 12 Dec 2006, Ravenlynne wrote:

> This is my first attempt at the NYT no knead bread recipe. I started
> yesterday at noon with the exact recipe. At 9 am this morning I started
> the dough on it's 2nd rise. It looked precisely as it should according
> to the article. I used two linen cloths, the bottom dusted with a
> flour/cornmeal mix, then topped with the same mix and another towel, let
> rise for 2 hours then baked. I don't have a dutch oven, or cast iron
> pot or anything like that and I don't think my pyrex was large enough,
> so I used a regular, cheap soup pot and lid. I wrapped the handles in
> foil and followed the recipe. I just tasted it and it is wonderful!
> It's moist and full of large, shiny holes and the crust is crispy,
> wonderful. Here are some pics:
>
> http://tinyurl.com/yn2kzo
>
> I need to buy more flour, but I'm anxious to try again. I'd like to see
> it rise a bit more..it's a little shy of 3 inches high (don't have a
> ruler to measure.

Wonderful first attempt!!

I'd suggest either a slightly smaller (diameter) pot, or scale the recipe
up a bit, for more heoght in the sam epot.

I have been using a crockpot liner I picked up at the thrift store for $3.

Dave