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)