I made this!

[katallison]

This is the second loaf I've done using the no-knead recipe that's been making the rounds, and my god, it's a beauty. (*admires vastly*) My comments from my experience thus far:

--DO NOT skimp on the flour/cornmeal/whatever used on the bottom of the baking pan (my first loaf totally stuck to the bottom, which was very sad).

--I think the flavor is better if you use slightly more salt--say, around 2 tsp.

--Though the advice for this recipe is to use no more than 50% whole wheat flour, I used 100% the "white" whole wheat variety sold by King Arthur Flour, which in my experience is a great bread flour, and it worked just fine. You do, however, want to push the second half of the baking (with the lid off) from 15 to 25-30 minutes, or the crumb will be just slightly damp. I think it also benefits from a slightly longer initial rise (I gave it 24 hours).

--There is no real need to go out and drop $100+ on an enamelled cast iron pan to make this; I use an old Pyrex casserole. It just needs to be something that will withstand 450 degree heat and has a lid.