No Knead Bread #1
First attempt using 2006 NYTimes recipe.
Some variations:
- Started with 1-1/4 c. water, then added as needed to get dough sticky
- Used 1 T salt which was a little too salty. Would go with 1/2 or 3/4 Tb next time
- Used 1/2 t active yeast since I did not have instant and active yeast has been sitting in freezer for years
- First rise was 24 hrs with room temp ~68 during day and ~62 at night
- Second rise on parchment paper which was then dropped directly into Calphalon bowl.
- Only cooked for 1--15 minutes after removing lid