On Mon, 11 Dec 2006 17:11:06 GMT, Peter A
wrote:

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?


Nothing, but why do it if it isn't necessary? For many recipes stretch
and fold is all that is needed, and in fact, improves the results one
would get with kneading.

Boron