this is our latest experiment with the Sullivan bakery no knead loaves...
They look tasty!
That's the way I like it, allot of crust....a hearty looking bread!
This is the NYtimes Sullivan bakery bread that was featured in Nov. We are making it all the time. There are blogs for it everywhere and a thread on the Kitchens and Cooking forum. It is baked in a Le Crueset cast iron dutch oven. It is a classic Italian loaf in that ir is full of bog holes and has a crisp thick crust. It is very tasty indeed. C.