Sunday bread

Last night/this morning I made a batch of Bittman's infamous "no-knead bread". I somehow screwed up the measurement of the flour so that a recipe that already called for too much water (something I should have already known) was waaaaay too wet (50/50 flour/water by weight). So this morning I had to add a bunch of flour to get something that was even remotely shapeable. The resulting bread didn't have the crumb I was hoping for, but the flavor is nice and the crust is fantastic.

Next time (soon, because I really want to use this recipe to make brötchen), I'm going to use the proportions from an authoritative source (470g flour, 350g water, 1/4tsp yeast, 10g salt). If I had found this last night it would have saved me some hassle.