Another No Knead Bread

This loaf is from a popular recipe from the New York Times and is a no knead bread that requires 24 hours to create the bread using a slow fermentation process. It also says to "form your hand into a stiff claw" to stir the dough but of course this is a "no knead" bread but maybe you're supposed to claw your way through it. We had a good laugh over that claw expression.

Becky has been on a serious roll with her bread baking the past few months. They have all been very delicious. This was wonderful with our dinner. Becky made a winter squash soup and the bread was a perfect compliment. 

She liked making this bread because there was not a lot of work involved. It was a very old recipe that depends on the overnight fermentation process of the yeast to give it the unique characteristics that make it such a tasty bread with a wonderful texture. It was soft and fluffy inside with a nice crispy crust. 

Update: It makes for a really great toasted breakfast with some jam.