The recipe for this no-knead bread has been floating around the blog world for quite some time now. It was created by a baker called Jim Lahey from Sullivan Street Bakery in New York and Simply So Good blog has helped to spread the word around the online world.
I've made it three or four times now (with plain flour, spelt flour and with seeds added in) and it's tasted great each time. The only criticism I had of my bread was that the rise was adequate but not great and it was a little bit too yeasty.
So, this time around I cut down on the water (I used 1 and a quarter cups instead of 1 and a half) and cut back on the yeast by a smidge. And, voila, this is by far the best loaf of all:
It tastes amazing eaten warm out of the oven and if you intend to take some photos you've got to do that pretty quickly because it doesn't last long.....