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: On the Eve of the Feast - Words of comfort and support the night before the big feast (plus Pierre Franey’s macaroni and beef casserole for tonight).
4 hours ago