This is the comment thread for the Breadtopia blog post originally published here:
I’ve made this Cajun three-pepper bread six or seven times now but this was my best result. Followed the recipe except for the flour, I used 100% organic sprouted spelt flour. I finally managed to get an airy open crumb along with a great crust. I mixed everything together in a large bowl but this time I added three tablespoons of vital wheat gluten. Once everything was mixed together well I noticed the dough was only slightly sticky so I actually stretched and kneaded the no-knead dough for a few minutes thinking this would devlope the gluten and sure enough I think it did because this is the only thing I did that was different from past baking of this recipe. Never had this many holes before! This is probably my favorite recipe, it’s so easy and I love the hot spicy flavor topped with cream cheese.
That looks like a great bread indeed! With a wonderful crust indeed. Congrats
My crusts are always more thin. Are you willing to share how you bake yours?
I baked my bread according to the directions in the recipe above in a clay baker with lid @ 500 degrees F for 30 min then remove the lid and continue baking @ 450 degrees F for 10-15 min depending on how dark you like your crust. The crust always turns out great when using the clay baker I bought from Breadtopia. Thank you for asking. Hope you have the same result.