Ophelia wrote:
Ravenlynne wrote:
This is my first attempt at the NYT no knead bread recipe. I started
yesterday at noon with the exact recipe. At 9 am this morning I
started the dough on it's 2nd rise. It looked precisely as it should
according to the article. I used two linen cloths, the bottom dusted
with a flour/cornmeal mix, then topped with the same mix and another
towel, let rise for 2 hours then baked. I don't have a dutch oven,
or cast iron pot or anything like that and I don't think my pyrex was
large enough, so I used a regular, cheap soup pot and lid. I wrapped
the handles in foil and followed the recipe. I just tasted it and it
is wonderful! It's moist and full of large, shiny holes and the crust
is crispy, wonderful. Here are some pics:

http://tinyurl.com/yn2kzo

Ohhh my!!! That is just beautiful bread!!!!!!!!!!! Well Done)




Thanks! I'm excited!

--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files