yep.....you've got it!

Yum! Crusty is best,

Beautiful loaf!!!

That is a sight to behold! I would like to try one too.

Annie, your bread always looks so lovely. I wish that there was a GRAB key on this little phone keypad.

Yum! It looks fabulous. I am a beginner, and youve inspired me....I just started some, wish me luck!!!

Sherri, good luck, I think you'll be surprised at how good and how easy it actually is!

petalique, wouldn't that be wonderful, just send food via phone, LOL. Just think.....

jerzeegirl, jump right in. The recipe is here, and it's super easy, just stir everything up, let it sit on the counter and then in the fridge. Shape, rise and bake. If you have a stone, use it. If not a cast iron griddle works well, even a cast iron frying pan will do. If you don't have those, plop it in a round cake pan, it's still good. I dust a piece of parchment with a little flour, let my dough rise on the parchment, then pick up the entire piece by the edges and set it onto the hot griddle. I heat the griddle when I preheat the oven, it works great, but if I put it in a cake pan or loaf pan, I don't preheat those. Here's the recipe: http://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe

LindaC, I'd rather be lucky than good, LOL.

Ricky, I didn't used to like bread crusts. Now I love the crusty edges, go figure.

DawnT, thanks!

Annie

JUST BEAUTIFUL.......I could eat that whole loaf all by myself!!

and the scales are saying " yeah I know!!

I made this recipe recently and although I really liked the crust, the bread seemed very salty, in fact when I was putting the dough together and read the amount in the recipe, it sounded like a lot of salt but I went ahead with it. Also the dough was quite sticky and didn't rise as high as what yours appears to be. I followed the recipe to the letter, not sure what the problem is. The first batch I made was after I'd had it in the frig. for a few hours. The second batch was after the dough had been in the frig. 2 days, still the same result. I also missed the kneading part, I actually love kneading the dough. I might try this one again but after that I'll go back to other recipes if it doesn't live up to it.

Looks good, AnnieB.

Not trying to be a sourdough, but I haven't baked bread all summer. Time to crank up the oven, and bake bread, glorious bread.

Sol

I had great success with the no knead breads. Usually baked them in a cast iron Dutch oven. Like Annie, I put it on parchment and just pick up and put whole thing in the pot to bake. I haven't been able to do much if anything the past year or so, but am hankering for this bread!

Rita, I'm sure you could cut the salt to suit your taste and still have good results. There isn't really a lot considering the amount of flour. I used 6 1/2 cups of flour with a tablespoon of salt. There are three teaspoons in a tablespoon, and my Italian bread recipe uses 3 cups of flour and 1 1/2 teaspoons of salt, the same ratio.

I admit that it's a little inconsistent, sometimes it spreads out more than rises up, and I don't really know why. This loaf was baked immediately after the 2 hours on the counter/2 hours in the refrigerator process and turned out perfectly. The remainder was used for pizza crust so I don't know if there would be a difference.

I also like the kneading process, but my carpal tunnel doesn't, so it's the bread machine or no-knead bread for me. Even the bottle of Aleve isn't enough to get me through the kneading process any more.

Annie

This makes me want to bake bread again, even though I get free sourdough all I want from the bakery next door to where I work.

When I visit you, Annie, we can commiserate with our aches and pains! I had horrible back pain the past three days, but then suddenly today it is gone. For three days I had to take massive doses of Ibuprofen, but that did work. Maybe you aren't taking large enough doses of Aleve, but then if you pain is chronic, that would not be a good idea. Mine just came on suddenly and then went away just as suddenly.

Lars, when you come to visit, I hope we have a lot more fun than talking about all our pains! I've had this carpal tunnel issue for years, and some things I just can't do, I know that and I know what they are. Most days I don't need the Aleve, a wrist brace at night keeps it tolerable, but when I spend a lot of time spraying ponds or hoeing weeds or anything that requires a repetitive use of my hands/wrists, well, then I know I'm going to feel it.

As for back pain, I've managed to do something that causes my right leg to just go numb if I'm on my feet for more than a couple of hours. I'm going to blame it on the fact that I have a ceramic tile floor laid over a concrete slab, and that I've been spending 10 - 12 hours a day standing in the kitchen canning. I'm betting mine will be gone just about the time I get my canning done...

I hope your back stays better, I have all kinds of things planned when you come to Michigan. I think Kevin drinks beer? Tell him that he has to come along, Grand Rapids was named Beer City USA in some national poll or another, as well as Best Beer Town and Best Beer Scene by USA Today. Lots of beer per square mile. We need it to deal with winter here. (grin)

Annie

Looks great, Annie! I haven't baked bread since last winter. Waiting for cooler weather. I make a French version (no oil) of AnnT's Italian bread.

Looks great, and I can almost get a whiff of a great aroma, but for me, bread is monthly....