Annalog

Last weekend I had a big cooking marathon. This weekend was all about baking. I made two loaves of no-knead bread (written up by the New York Times’ minimalist Mark Bittman)—one whole wheat, one “regular” (i.e. all-purpose flour). After letting them rise overnight and doing the last stages of prep today, I popped them in the oven. Ta-dah! Bread.