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?
Gramercy Tavern Chef Will Cook at New Whitney Restaurant - Michael Anthony, the executive chef of Gramercy Tavern, will move to Untitled on the High Line.
16 hours ago