Recipe
NY Times No-Knead Bread
For the original recipe and instructions, see: "NY Times No-Knead Bread" at cooking.nytimes.com
Notes
First time - 18 hours. Was too wet to roll into a ball.
Second time, only 11 hours, warmer weather. Was much more wet.
Need to try with less water/more flour.
Ingredients
- 3 cups/385 grams all-purpose or bread flour, more for dusting
- ¼ teaspoon instant yeast
- 1 ¼ teaspoons salt
- Cornmeal or wheat bran, as needed
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