Full Recipe
Author
Sue Gray | 2007-12-31
Description
This easy, no-knead loaf features the best crust we've ever obtained using our home ovens. Based on the method from Jim Lahey outlined in a New York Times article by Mark Bittman, this bread requires very little effort. But you do have to plan ahead — start it the night before, then bake the next day, or start early in the morning for bread in the evening. Note that this recipe makes a very dark-brown loaf; if you don't like your bread "Continental-style" — just shy of burned — cut back on the baking time, as suggested in the directions.
