RecipeMuncher

Well, it started out okay… Bread Flour, Whole Wheat Flour, Yeast and Salt I had made a New York Times No Knead Bread a while back, but hadn’t attempted one recently. If memory serves, the crust was perfect but the crumb (inside of the bread) was chewier than I preferred. I just hadn’t gotten around to doing another one. Seeing as we had the Foodbuzz 24, 24, 24 Chinese New Year Cioppino post coming up, I got the crazy idea to make my own bread to go along with the cioppino. (...)