I made Mark Bittman's No Knead bread and found it to be heavy/dense in comparison to the size. What could I vary to make it a more airy dough (more holes in final crumb) without changing much of the simple technique?
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.