No Knead Artisan Bread...

I was inspired by this Rain's Kitchen and Garden post to try out her recipe for Overnight No-Knead Bread.  Video tutorial here, and the written recipe here.

I prepared the dough Sunday evening, and baked it today.

A few things I did different:  I replaced a half cup of unbleached all-purpose flour with a half cup hard whole wheat flour.  And I baked my loaf in a stoneware casserole dish and used a parchment paper liner, rather than grease my baking dish.  

My stoneware baking dishes are some that Pampered Chef used to sell that my mother-in-law gave me many years ago.  While stoneware is very heavy, I have found it great for baking round loaves of bread in.  But if I didn't have it, I'd definitely use a dish like Rain does.  Rain's round loaf rose higher, and it looks beautiful.

My crusty and delicious artisan bread fresh out of the oven:

Nevermind the burned places.  They add flavor.   

And my makeshift "dutch oven", if you will:

Cooking with unglazed stoneware results in permanent staining like this.  It's not pretty, but I wanted to show what I use in case it's helpful to anyone else.

And the inside:

Having seen Rain's baking dish, and looking at this picture, I'm suddenly thinking I might try baking a loaf with this large piece on the bottom. It would sure be easier to handle than the way I do it..

~~~~~