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(6/42) Jim Lahey’s No-Knead Bread

Result: The best bread I’ve made so far. When I took it out of the oven and popped it out of the pot, I put it up to my ear and heard it crackle. I’m pretty sure the sound of crackling bread is one of the best in the world. The crust is thin and crisp and beautiful, and the crumb is soft and tasty and has lots of wonderful fermentation holes.

Lesson Learned: This is what a crust is. All the trapped moisture produced by a heavy covered pot in the oven produces amazing, bakery-quality crust. Crust, crust, crust. This is what a crust is.

Feels Like: LOVE, truly.

P.S.: This picture is so shitty, it’s not fair to this wonderful bread. I’ll be making this again, and next time I’ll be sure to have a functioning camera.

[Recipe]

[Previously: 5/42]