Soooo….because my whole-wheat loaf turned out so well, I thought I’d try perfecting the crust of my white no-knead bread by baking it on the pizza stone and creating a steamy environment. However, because the white bread I usually make contains so much liquid that it needs a loaf pan to hold it, I had to adjust the recipe, so I could form a boule.

Here’s the slightly adjusted recipe:

White Loaf

Mix in a very large, seal-able jug:

• 1 TBS yeast
• 1 TBS salt
• 3 2/3 cups water (if you’re using Canadian flour; otherwise, it’s just 3 cups)

Let the yeast bloom and add:

• 7 and 1/4 cups of flour

Let rise on the counter for a couple of hours (with the cover ajar) and then refrigerate for at least 12 hours.

When you’re ready to bake, tear off a boule-size chunk, form it into a nice round or oval shape, let it sit (covered) on a parchment-covered pizza peel for forty minutes (I didn’t actually do this–I just let it sit on the counter while the oven heated up). Next, bake it at 450 for 35 minutes. As soon as you slide the loaf off the pizza peel and onto the baking stone, pour a cup of water into a broiler pan underneath the loaf. Be sure that the broiler pan has heated up with the oven. Close the door immediately to catch all the steam.

If you want seeds on the loaf, just brush the unbaked loaf with water and sprinkle on the seeds.

You should also score the top with a knife (or scissors, which is what I did).

And the crust is absolutely PERFECT:

As are the innards!

And it passes the Jamie taste test!!