The above beauty is a product of five minutes of active work ---aka the Sullivan Street Bakery no-knead bread. Such dividends from such little effort!
We are using the recipe from the New York Times (Mark Bittman). Assemble the bread, let it rest for 12 hours for first rise, after a quick second rise, shape in a ball and bake in a high-sided pot pre-heated to 450. Bake, turn down temp and -- voila, a tangy, crusty artisan-like bread. Made in your own kitchen!
The baker has perfected this....the non-baker may even be so bold as to give it a try.
Hey, take that you $7 loaves!
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