When to take lid off no-knead bread?
I tried my first no-knead bread in a Calphalon Dutch oven. This is truly EASY bread! I didn't want a large loaf, so I made it cut the recipe (King Arthur) by 25%, and I wondered.... how do you know when to take the lid off?
I'm thinking that once the bread (any kind, not just "Dutch oven" bread) reaches full size, additional steam just toughens the crust. Is this right?
The top of the bread has a 'shiny' look to it and didn't get very brown, even though the temp was over 205 F. Perhaps the lid was left on too long?
The bread was delicious with some added cheddar cubes. Too bad I forgot to put it on top of the fridge as it cooled, because the dog got over half of it!!!