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?
Off the Menu: Marcus Samuelsson’s Latest Venture: Streetbird - The chef’s diner-style chicken kitchen turns out plump rotisserie birds with multicultural trappings like Jamaican sauce and sweet soy.
2 hours ago