September 16, 2017 at 5:09pm

I make no-knead bread all the time in my ceramic-coated dutch oven, but each time I've tried in my cast iron dutch oven, the crust of the bread in contact with the cast iron comes away with a funny/bad taste. Any advice on avoiding this? Is it possible? I'd really like to bake two loaves at a time but don't want to deal with the gross crust. Thanks!
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