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I think it was the no-knead bread article in the New
York Times that led me to consider baking bread from
home-made dough. Once I had awareness, I probably
noticed articles in our newspaper and articles in
websites about no-knead, or artisan, or in-a-dutch-
oven bread preparation.
I don't think any of these articles ever mentioned
anything about slicing these crusty artisanal loaves.
After the initial delight with the taste, I grew
to appreciate that my family didn't seem to mind
eating my mistakes. On the other hand, we all seemed
to realize that not one of the knives in our
very nice 7 knife wedding gift set really could
do a good job on the loaves that came out of the
dutch oven. Things didn't become any easier with
the oblong loaves that came out of the oblong
Corningware.
Next time, I will discuss what didn't work, what was
acceptable, and what pleased us.