Finally Trying Lahey No-Knead Technique
I've been hemming and hawing for a while about trying the Lahey technique, but when I managed to find an interesting ceramic cooking vessel for $7 at a thrift store ....
.... I thought it was time to give it a go.
Used an 80% hydration dough, with a pain de campagne combination of flours (88% unbleached white, 6% whole wheat, 6% dark whole wheat rye) in a 475 degree oven, 30 minutes covered and 30 minutes uncovered.
The top-of-post shot shows the crust I got - very happy with that.
Here's what the crumb ended up looking like:
Very nice crust, but I was hoping for a bit more more of an open crumb. Still a damned tasty loaf (to be the starch side for a fresh tomato salad), but any advice re: getting a more open crumb would be appreciated.