In article , d-
says...
Has anybody made this a second time after the initial rush last month?

I just took mine out of the oven, and I have to say I'm less than
impressed. It's maybe an inch high, and I'm betting it has the texture
of a hockey puck.

If it's an inch high then you did something wrong.

The no-knead bread is a perfectly good recipe but, in my experience, it
gives you a certain "type" of bread and nothing else. Anyway, what's so
hard about kneading?

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm