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?
The Pour: In Bordeaux, Château Palmer Dares to Experiment - A leading estate moves decisively into the 21st century even as it still dabbles in the 19th.
13 hours ago