Dawn wrote:

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

Obviously. It had way too much water in it.

More likely, not enough water. Too much water won't cause it
to be flat. But not enough water means not enough gluten
structure which means not enough gas retention which means
flat breads.

Pastorio


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?

There's that exquisite arthritic pain in my knuckles, for starters. I've
been using a bread machine for a few years, but I'm not happy with the
texture of that either.



Dawn