On Sat, 11 Nov 2006 16:25:23 -0500, pltrgyst
> wrote:

>My wife, the official Designated Baker in the family, gave it a shot today
>(beginning yesterday, actually -- 24 hours overall). She followed the recipe
>exactly, by volume, not by weight (her choice). The dough was extremely wet,
>making the inital folds problematic. It took an extra 15minutes of resting and
>heavily floured hands to get it to the point where a seam was evident.
>
>We used a smaller diameter dutch oven as well -- about 9".
>
>The result is quite tasty, with no noticeable sourdough flavor from the
>fermentation. Very crackly crust, but ours would seem to be not as thick a crust
>as Dave's -- I would call it fairly thin, actually. Nice airy texture.
>
>Not bad, but herself doesn't think it's worth the effort and attention it
>requires, and the mess it creates. 8
>
>A pic is at http://www.xhost.org/images/nokneadb.jpg.
>
>-- Larry

I've some burbling away now to bake tomorrow.

I also have a vat of sourdough frothing to make into a few loaves
tomorrow, too. The NYT will be plain white, the sourdough will have
white, whole wheat, rye, spelt, oats & flax.

Boron