I posted this recipe ("Simple Crusty Bread"
)in another forum, but wanted to report back after I made it this weekend.
It's also from the NYTimes. Full article here
Although it's not quite as goog in taste and texture as the "original" NYT/Bittman no-knead bread, it's still very good.
But the best part is that it is sinfully easy.
So easy that it's perfect for small children and beginners but good enough for experienced bakers. Plus it takes a fraction of the time and planning of the other recipe.
I baked mine in my LC french oven and not on a pizza stone.
The recipe makes enough dough for 2 lgood sized loaves. The dough will keep or you can cut the recipe in half.
Also, like the other recipe, it benefits from more salt than called for. I used about 2 1/4 T.
I made some excellent crusty dinner rolls with some of the leftover dough.