• 3 ⅓ cups/430 grams all-purpose or bread flour, plus more for dusting
• Generous ¼ teaspoon/1 gram instant yeast
• 2 teaspoons/8 grams kosher salt
• 1 1/2 cups water

Original 2006 Mark Bittman in NY Times https://cooked.wiki/new?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F11376-no-knead-bread

Food and Wine https://www.foodandwine.com/recipes/no-knead-bread

March 31st, 2020

Rachael’s first loaf yesterday turned out great! A mix of Robin Hood all purpose flour, and Anita’s Mill 60/40 Baker’s Blend flour.