The basic dough treatment is my usual "no knead" one. But now I just drop the dough into a Dutch oven (pre heated along with my electric oven to 220C), cook it covered for 35 mins and then uncovered for 10 mins. The crust is pretty good though the interior is drier than I like (but that may be due to an error in my water proportion or perhaps I cooked it a bit too long).
Crumb (the interior holes) is acceptable.
Crumb (the interior holes) is acceptable.
The bread interior is yellowish due to the addition of tumeric powder.
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