This recipe has probably been made hundreds of times by every avid home baker and there’s a good reason for this. The bread has a hard crunchy crust and the inside is packed with big holes. It may take some time from beginning to end, but it will not cost you a lot of energy.

Recipe from The New York Times.

Just before I placed the bread into the oven, I sprinkled it with salt and pepper.


One Response to “No-knead bread.”

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