I'm using the no-knead bread recipe from The New York Times, familiar to many bloggers, via Smitten Kitchen. Cannot wait to see how it turns out. I used to make bread relatively often growing up, don't know why I stopped. The dough is downstairs in the utility room rising, and I'll leave it be until about 4 pm tomorrow, when I'll cook it. The recipe recommends at least 14 hours rising, and with a start time of about 5:30, I'll be wellll past that. Maybe I should make it in the morning? We're going to visit family, it might be nice to bring along. Hmm, we'll see how ambitious I feel in the morning...
Update 11/17/08: I ended up letting the bread rise until about 5ish on Sunday, so that's about 24 hours rising. I can see why everyone is all about this bread. It's delicious. Since we have a convection oven, timing is often a little off from recipes. I did the minimum 15 minutes uncovered at the end of the recipe, and it could have used at least 5 minutes more. I might even start making this weekly, because it's not a lot of work, just a couple of steps separated by long periods of waiting. And in the case of bread rising, procrastination pays. For once.
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