The other day I received my free issue of Cook’s Illustrated (which I’m totally going to subscribe to, by the way), and noticed an article on No-Knead Bread 2.0, “Almost No-Knead Bread.” I remembered reading about this recipe somewhere else recently, and thought I’d give it a try. I’ve made 3 or 4 loaves of no-knead bread using Jaden’s recipe the last few months, and though they were delicious, I was hoping to produce a more flavorful wheat version of the bread. Anyway, here’s what I came up with.
It looks fine, but the truth is, it didn’t rise properly. I don’t really know why. We chucked it. I think I will try again tonight. Any ideas about how I might have fucked it up?