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?
What to Cook: What to Cook This Week - Clean out your kitchen to make way for diner-style cheeseburgers, pasta primavera and new recipes from Melissa Clark and David Tanis.
22 hours ago