[UPDATE: I have added lots of photos of the no-knead bread process here.]
I mixed up dough for two more loaves of bread yesterday and they are nearly ready to pop into the oven or should I say “plop” into the oven. One of the loaves is pretty wet. I guess I put in a few drops too much water. It is hard to handle and refuses to stay in anything resembling a loaf shape. The other loaf is much better behaved. Not so sticky, is containing itself quite nicely in a round “boule” attitude. The dough is supposed to be quite wet. The wetter, the better, but it does make it hard to handle and “plop” into the hot pan without having it stick to the sides. I need to turn the ovens on now. I will keep you posted about the loaves.
The “Blob” Prior to “Plopping”
Update: They are in the oven and baking, covered, for the 30 minutes necessary.
Update: The lids are off for 15 more minutes, or until the tops are nicely browned. They smell great!