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