Tweaking the delicious, no-knead bread

The NY Times updated the story on the no-knead bread today, tweaking the recipe a bit, and offering the weight equivalents for bakers who use weight versus volume measure.

I made a batch early on, and have made several since then, and it has turned out perfectly every time. I’m planning on a batch this weekend with some Maine grown and milled flour I bought recently. Details later.

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