My virgin bread

Finally made a bread from scratch for the first time! Of course it is all hand-made. Why not? It is so simple.


I followed the NYT's no-knead bread recipe with the following deviations and imperfections:

1.5 cup of water instead of 1 5/8 cup (tip from Rose): good, so the dough is not too wet to handle.

12-18 but preferably 18 hours rising time (see here). I let it sit for 15 hours: not long enough, the bread is a bit on the dense side. The dough probably didn't rise enough.

1.5 cup white all purpose flour and 1.5 cup whole wheat flour instead of 3 cups white: not bad except that the color is a bit yellowish. Another reason to give the dough more time to rise.

1.25 tsp salt as in the recipe: not enough, will try 1 Tbsp next time

I followed the recipe's baking time 30min with cover and 30 without: too long, the top crust is slightly burnt. Should cut the time without cover to half perhaps.

The video showed 500F baking temperature. I used 450F: good, otherwise the bread would be burnt even more.