This is round three of my wife and I baking artisan bread using a King Arthur Flour’ recipe for ‘No-Knead Crusty White Bread’ – the third and last of three batches from the original batch of dough from the recipe. This recipe is a keeper, producing wonderfully tasting bread with a well textured crust and a nice dispersion of air holes throughout the loaf.  Our next adventure in baking will be to pick out another different recipe and begin experimenting with a variety of bread recipes, and I’ll share the results here with you.  In the meantime, enjoy the photos of our third loaf of artisan bread!