I made the Cook's Illustrated
version of the no-knead bread twice this weekend. First using all-purpose flour as they recommended. Bread was quite good. The second time I used bread flour and like the loaf it produced better. The texture was better and the bread rose higher.
Today I'm going to make the original NYT no-knead bread but will use the Cook's Illustrated
method of transfer with the parchment paper. I'll see which of the three loaves I prefer.
I love baking bread and eating it, of course. We have so much homemade crusty bread that we'll just HAVE to have grilled cheese sandwiches (using Gruyere and Emmenthal) for lunch today.