I've been making bread more lately. These two loaves were made using the no-knead recipe that's been popularized by Mark Bittman at the NY Times. Drew sent me a tip about the America's Test Kitchen (ATK) version of this bread. I made both breads. The ATK version uses less liquid (66% liquid) than the NY Times version (86% liquid). The ATK version also uses a little beer and vinegar in their recipe to mimic some sourdough characteristics. As expected, the dough with more liquid had a more open crumb which I like. I could taste the beer/vinegar combo in the ATK loaf, but I don't think it made that much of a difference. Both loaves are good but I like the simplicity of the Bittman version. Easy to make in the middle of a busy work week.
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