Since reading the article, I’ve made the bread twice, and both times have been very pleased with the results. A rustic boule emerges from the oven truly appearing as though it had been produced in a professional bakery. The crust is thin and crisp and the interior moist and airy. The no-knead loaf looks beautiful and comfortably feeds ten people for dinner. The next day, it makes delicious toast and sandwich bread, and moreover freezes beautifully. 4.7 from 9 reviews Note: I’ve adjusted the recipe by adding a touch more salt than suggested in the article, and adding a half a teaspoon of sugar, which I think has improved the bread’s flavor. Be sure to read the recipe through entirely before endeavoring to make this bread: you need 12-18 hours initially in rising time and 2 more hours subsequently for a second rise.
