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

I need to buy more flour, but I'm anxious to try again. I'd like to see
it rise a bit more..it's a little shy of 3 inches high (don't have a
ruler to measure.
--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files