Mark Bittman's wonderful no-knead bread from the New York Times.This time, It turned out much better looking than last time. Because I found Japanese ceramic pod on my kitchen shelf, I believed that it can be used in the oven. Actually, I wasn't sure if the pod is reliable, but it went fine. I'm happy how it looks, but some how inside of the bread wasn't airy enough... May be I touched too much when I shaped dough since it was too sticky and wettish. I have to try reducing water next time and let see how it going to be.
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