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?
This Week in Recipes - How to make the perfect chicken schnitzel, taking General Tso's home, chocolate chip biscotti, and more! See all the recipe we made this week after the jump!
15 hours ago