Blake G

Here is my first attempt at no knead artisan bread. The one in the back has poppy seeds on it, which turned out nicely. I let the dough sit in the fridge for 24 hours before making these. The dough was still pretty cold even after sitting out for an hour and forty minutes, so it didn't rise much. It probably should have sat another half hour or more, but I got impatient. Does anyone else have to let your loaf rise more than 2 hours after refrigeration? That seems excessive. Anyway, the crumb is dense, but it makes good sandwiches. The crust is perfect though: thick and crunchy.