I never quite understood the allure of a bread maker when you can accomplish the same no-knead bread without it… Except it isn’t the same. Using the brilliant idea of baking your bread in a pot, you will turn out the likes of an artisanal loaf with a fabulous crust. Because this bread is amazing – both to look at and to eat, your friends and family will admire your bread baking skills, and only YOU will know that it couldn’t have been easier to make.
Of course, you must allow your loaf to breathe while baking, vis a vis fanciful slash marks. Inspired by Boulangerie Poilaine, I, too, decided that the best way to do this is by monogramming your bread. I used an exacto knife, but you can otherwise use a razor blade. It must be excruciatingly sharp, and you must think it through before you cut, as you only get one shot at it!
This recipe calls for baking by weight, and I strongly encourage you to do so. Moisture in the air (or lack thereof) can dramatically alter your end product, usually for the worse. Why put in the work if it turns out like a giant hockey puck?
Click the picture above to link to not only the recipe, but also a great demonstration video.