Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing. Picture a bowl of soup or a salad without a slice of crusty bread to go with it. Worse still ...
The dough is baked in a Dutch oven, which, he explains in the 15th anniversary edition of “My Bread: The Revolutionary No-Work, No-Knead Method” (written with Rick Flaste) is like an oven ...
It is essential that the casserole/Dutch oven is fully preheated, overwise the bread will stick firmly to the base. It will take 30-35 minutes for the heat to penetrate completely. Meanwhile ...