I recently procured a fabulous dutch oven (laugh all you want, my office did), and have been making all sorts of goodness with it. By the recommendation of a feller I met in vegas, I decided to try Cook’s Illustrated’s way too easy no knead bread (a 2.0 version of the original NY Times recipe). Well, it looks awesome, but it’s foolish to expect perfection on the first try, and unsurprisingly, I received not perfection but a dense, inadequately risen loaf of fresh bread. Note for next time: mix yeast in better, allow more time to rise.
