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: Food News Around New York - Stamps honor American chefs, MatchaBar opens in Williamsburg and the Good Batch bakery in Clinton Hill.
13 hours ago