No-Knead Bread
I wanted to give this bread its own entry... Liz has dialed in the right hydration to flour ratio for the no-knead bread -- which is a little different when using Einkorn flour (as opposed to the all-purpose flour). Previously, they were a little too wet when trying to convert the recipe 1:1, but now they are more "shaggy" (a technical term) which makes for a better loaf.
It's baked in the Le Crueset enameled cast-iron Dutch oven, and tastes even better than it looks.