By Alex Krolick
I've been using a cast-iron tagine with great success to bake the New York Times no-knead bread recipe. Seriously, it's like a secret weapon.
Remember to start the night before so you can let the dough rise for 12-18 hours.
- Prep Time: 18H
- Cook time: 1H
- Yield: 1 loaf
- See recipe
See recipe for prep.
When it comes to the baking step, use the tagine where it says "heavy covered pot".