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

It is messy as described. I found that a slightly lower
hydration made a big difference. I used 1 1/3 cup water for
today's and it was much easier to handle.

> A pic is at http://www.xhost.org/images/nokneadb.jpg.

Pretty. Mine got a higher rise and a more open crust.

Pastorio