This is round two of my wife and I baking artisan bread using a King Arthur Flour’ recipe for ‘No-Knead Crusty White Bread’ – the second of three batches from the original batch of dough from the recipe.  My wife formed this loaf, and learned a few new lessons.  I formed the first loaf, and didn’t fuss with the shape, and when I cut the crosses on top of the dough, I did more pulling of the dough than cutting.  My wife spent more time forming the dough today, and instead of cutting the marks by pulling the knife as I did, she simply pushed down into the dough which left the nice, decorative marks.  Live and learn – she’s the Master Baker for years and years, and I’m simply the apprentice!  The taste was just as fabulous as before, with a nice crunchy crust and distribution of air holes throughout the loaf – I’ll let the photos explain the rest! ☼ 🙂