Wednesday, December 8, 2010
no knead bread
this fantastic recipe. It seems to have exploded through popular culinary consciousness since appearing in the NY Times a few years ago. There are a few things I'll try differently next time, like add a little more salt and bake it at a slightly lower temperature because the bottom burned slightly, but overall it was a pretty successful first try. It sure looks good! And it tastes great too. I can't believe how crunchy the crust is! And the inside is very soft, moist and, as you can see, bubbly. I can't wait to get creative with this recipe! This dutch oven is making me more excited about cooking/baking than I have been in a long time.