After all the talk about the no-knead bread I decided to make it. So
last night around 5 pm I mixed up the dough according to the video
tape from NY Times. I did let it rise until 2 pm the next day and
then folded it together and then let it rise another 3 hours. Baked
it for 30 min covered and then for 15 min uncovered. When I took it
out of the oven all looked wonderful. I checked the temp and it was
at 206F. In my opinion it was a little doughy or should I say
wet. So I would bake it another 15 min for a total of 30 min
uncovered as the recipe stated. My family was in a big hurry for
dinner or I would have baked longer. In my opinion it was bland and
lacked flavor. I did use 1 1/4 tsp salt and 1 1/2 cups water. The
crust was alittle tough also. Not like bread I bake that I
knead. All in all my family thought it was great. So what can I do
to get more flavor (The bread just tasted like white flour - just
bland.) But the recipe did work for me the first time and had great color.
Mary