New York Times article on slow rise bread baked in a pot!
The New York Times had a great article by Mark Bittman on making bread
1. Use a very hydrated dough
2. Use only a small amount of yeast, 1/4 teaspoon
3. No kneading
4. Rise at cool room temperature for 18 hours and fold a few times at the end
5. Proof for a few hours
6. Dump into a preheated Dutch oven (a wrought iron or similar cast iron pot with a cover) at 450F, cover, and bake for 30 minutes, then uncover and let finish. You just dump the dough into the hot pot!
New ideas for me: the preheated covered pot! I shall have to try this.