No-Knead Bread
bread-0553
Originally uploaded by tony-m. After finally getting a large enough dutch oven, tonight I made a loaf from this New York Times recipe.
Although the bread looks great and has a near-perfect, crunchy crust, it's a bit flat. Also, the interior isn't quite what I was expecting being a little too doughy for my tastes. I think the dough was too wet.
I just did a bit of further research and confirmed my suspicions. There is too much water in the printed recipe. Next time I'll reduce the water to 1-1/2c and switch to a bread flour (I used all-purpose) which should definitely help make this a winner.