My schedule at work is always hectic, but can't quench my desire to bake. Recently I tried making a No Knead Loaf - or "Trucco mio," a facsimile of James Lahey's trademarked Truccione®. It didn't lead to a dough with the overall strength to get an amazing grigne. But it was flavor packed and had an exceptional crumb. Isn't a bad trade off.
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