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?
Critic's Notebook: Why I’m Not Reviewing Noma Mexico - A chef aims for “the meal of the decade.” The Times’s restaurant critic, however, won’t be there.
1 hour ago