Here's that bread recipe everyone's been talking about. No-Knead Bread Published: November 8, 2006, the New York Times Adapted from Jim Lahey, Sullivan Street Bakery Time: About 11?2 hours plus 14 to 20 hours’ rising 3 cups all-purpose or bread flour, more for dusting 1?4 teaspoon instant yeast 11?4 teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 11?2-pound loaf. My changes: I used bread flour, and instead of the instant yeast, I added a bit more of regular active dry, slightly less than 1/2 tsp. I used a combination of flour and wheat bran on the towel, as well as for dusting. It's prettier, and has that nice, artisanal look. Also, a 6 or 8 quart pot would be WAY too big. I used an oval 4.5 qt. Le Creuset for mine. I would think anything from 3.5 - 5 qt. would be fine, but of course, it must be ovenproof. I have a convection oven, which has faster baking times, so I do it at 450 (my oven self-adjusts for temp) for 22 minutes covered and 15 minutes un-. All you need for this is some good olive oil with salt & pepper for dipping, and maybe some Parmigiano-Reggiano to munch on. And a bottle of wine. And thee.

day 71 hdr 9/24/10, day 64, flower 36 7.5am, 80^, 78%, watered, 4 gallons, ph 6.6, no runoff test 9pm, 80^, 78%, lockout?, non adjusted tap water to a few, seems the ph was off on my second watering can, too low i'd guess, otherwise perked up, mites stable, installed hydro-spike to test in front left 9/25/10, day 65, flower 37 8.5pm, 84^, 78%, hydro spike drained 1 qt of water into plant in 1 day, slight lockout, flush tonight, mites feel controlled 9/26/10, day 66, flower 38 11pm, 95^?!, 68%, it was 97^+ today outside, adjusted sensor, 2 gal 6.8-7.0ph water on back 3, the ones locked out, mites stable 9/27/10, day 67, flower 39 11pm, 101^?!, 58%, raised light, mites might be spreading, observed multiple sizes/types, did not fight upon encounter 9/28/10, day 68, flower 40 10pm, 85^, 58%, 9/29/10, day 69, flower 41 11pm, 102^, 54%, water in morning 9/30/10, day 70, flower 42 7.5am, 95^, 54%, watered, 4 gal, ph 6.6, 7 T big bloom, 5 T tiger bloom, much wilting, not on back 3, they got extra water from flush, runoff from front left 6.2 ph, light trim 10.5pm, 90^, hi%, overcast day, cool, raised light, heavy trim, mites stagnant