Johnathan Roberts is an illustrator & photographerliving in Oregon. His work canbe viewed on his website atwww.JohnathanRRoberts.com

Anne Boulley is owner of TheGourmet Guide. She is a chef, culinary instructor and web designer living on the Southern Oregon Coast. Visit her website www.TheGourmetGuide.com

1Mix till wet shaggy dough

2Sit 12-16 hrs until bubbly

3Shape & place in parchment

4Cut a slash into top

It has to be heatproofto 500 degrees F and musthave a lid. A dutch ovencasserole type pot orcast iron pot, turkey roasteror my favorite, a stonewarecloche baker.

What kind of cooking vessel can you use?

Don’t use Pyrex glass top containers as they could possiblyshatter on you.

Do use the best flour you can buy. If you buy King ArthurFlour you can be assured it doesn’t contain geneticallymodified wheat. White bread is fine in moderation, but try to use organicwhole wheat for your daily bread.

other notes

Baguettes from no-knead dough are easy to make if you chill the dough first and add plenty of extra flour when shaping.

whole wheat withflax and wheat germ

More Re

cipes!

cranberry pecan

French onion

Dutch crunchaka “tiger bread”

baked potatoFrench onion

3 cups white whole wheat flour1 cup old fashioned oats 2 tbsp honey or brown sugar2 tsp sea salt1/2 tsp active dry yeast2 1/2 cups water

Mix as usual, top with oats and bake.

Makes a great Reuben!

2 cups white flour1 cup rye flour1/2 cup whole wheat flour1/2 cup cocoa2 tsp sea salt1/2 tsp active dry yeast1 tbsp caraway seeds2 cups water1/2 cup dark beer or cold coffee2 tbsp dark molasses

blend as usual, but since dough will be extra moist youwill just turn it out into a container for baking vs shaping it. I use a normal bread loaf pan with lid aspictured. Sprinkle the top with caraway seeds if desired.