Mariko said she was the last one to try this no knead bread, but she wasn't. I tried it this week, and oh lord. Like Mariko, I also used the recipe found in The Oregonian published recently. I had been reading about this over at not martha as well, and finally tried it.
While making it, I thought "cool, but no biggy" mostly because I don't like have cooking projects go so long unfinished (over 24 hours) but then I ate the bread. Not just good, but crazy good. I am a real bread snob and unless I shlep over to the Pearl Bakery in NW or Ken's, fancy bread is not in our regular diet because it's not convient to get. But this bread. . . so good that I am freaking out. The long rise with such little yeast gives it almost a sourdough taste and it's just amazing. Please try it. And have lots of butter on hand. Oh it's good plain, but so good with butter and jam.
Some info: I used Red Star yeast and Gold Medal organic unbleached flour.
