But the cooking in the preheated cast iron pot is genius. So I'm experimenting using the cooking method with a traditional dough recipe. This hefty loaf took about four hours total. It's not as good as the no-knead, but with a kilo of flour and seeds, as apposed to 300g, this one should last a couple of days. And besides, when I think about it, I actually like kneading. The recipe needs perfecting, and I'll share it when I get it right. But until then, I've got to try and slice it!