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?
Bites: In London, Portuguese Fare, Served With a Twist - At Taberna, the food is traditional Portuguese as seen through the eyes of an imaginative, skilled chef. But this sharp focus does not mean monotony.
17 hours ago