I followed the Bittman recipe, but my no-knead break looks like a brick, not a lofty loaf. Grrr! Should I just give up? Keep practicing until I get it right? Anybody have similar flour phobia?
Front Burner: Flower-Shaped Pasta to Herald Spring - Ravioli that’s suitable for the season; vermouths that find herbal notes; a chocolate shop in Brooklyn; and more.
16 hours ago