Bread, take two

Michelle, in an attempt to rescue me from another bread-baking disaster, emailed me a link to this fine recipe. It's called No-Knead Bread, from the New York Times. And, indeed, I did not knead it at all.



It was working swimmingly well, right up until the baking part. I had bubbly, soft dough that rose the way it was supposed to and promised to be a fluffy, tall loaf. Thirty minutes into baking, the bread changed it's mind and reverted back to a flat, pouty little foccacia-like crispbread. I can only imagine there's something wrong with my oven calibration or my yeast activity. Or my DNA.

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