Today marks my return to the world of no-knead bread-making after a year-long hiatus. This loaf just came out of the oven and will soon be co-starring with potato leek soup for lunch. Lately, I’ve been making sandwich loaves and flatbreads and forgot just how gorgeous these crusty, no-knead beauties can be. You can find the recipe here. I upped the flour to 4 cups, water to 2 1/6 cups, and yeast to a teaspoon. If you do make some bread of your own, let me know how it went. It’s a great thing to know how to do.
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