I can't tell you how excited I am to be smelling fresh bread. Not only did it come out but it looks perfect. Ok, I haven't tasted it yet but I will keep you posted.
First off the recipe is from the article in the New York Times and is No Knead Bread I saw a post about it on Rocket Bread and also on Steamy Kitchen. I have been looking for a bread to make that would be something like I made in San Francisco. I haven't been able to do that since I moved here but this looks like a winner. I will let you know in fact if it is after tasting it but it looks so darn pretty.
I started off by hunting for a warm place to keep it while it sat for 18 to 20 hours. This was no easy feat because between 2 cats and a Saint Bernard it wasn't too safe anywhere. I took my chances and left it in the den where I keep the heat on to 70 degrees (right now it is 34 degrees outside and suppose to get down to 14 degrees). So I put it in the warmest room so I could keep an eye on it from my perch. My perch:
The waiting dough
After Dr Food suggested keeping it in the oven with the oven light on (he is a scientist and knows these things) I moved it to there.
So the rest was so easy that I can not even believe that the bread came out looking like this
Lets just hope that it taste as good as it looks. Believe me, if it doesn't you will hear me whining about it no matter where you are.