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