No Knead Bread

What bread blog would be complete without an entry for no knead bread? This bread was the simplest of all the breads I've made at home. It was also the tastiest. Most of the loaf was devoured as soon as we sliced into it. Personally, I'm quite proud of it. It has perhaps the prettiest interior - large, irregular bubbles, the kind that are difficult to get at home.

Here is the link to Jim Lahey's recipe, published in the New York Times, for easy access or in case you don't already have it. I weighed the flour and water - Mark Bittman published a follow-up with the weights (430 g flour and 345 g water). I let the dough ferment 18 hours and the loaf proofed for two.

I baked the bread for 30 minutes, covered, and 25 minutes uncovered. The loaf crackled when I removed it from the oven, a sign that it was perfectly baked. :)