No Knead Bread on a Stone?
I am brand new to the forum, but I am a pretty accomplished artisan bread baker. Mostly I make breads from Amy Scherber's book, Amy's Bread. I found the forum because I was trying to find a hint about how long one can effectively retard bread. I made some bread with a sponge on Sunday and I am just going to bake it today, I will let you all know how it turns out if anyone is interested.
However this post is about "no knead" bread. I had noticed it on this forum but didn't take the time to find out what it was all about. Then on the front page of our paper's "Taste" section (Minneapolis Star-Tribune) there was a huge article on this technique. What it didn't explain, and what I would like to know is... what is the magic of putting the dough into a dutch oven or La Cloche or some kind of receptacle? Can one make the dough, form a loaf, let it rise, then slide it onto a stone an bake normally?
Thanks in advance,