No-Knead Bread a little dense?
I finally tried the NYT no-knead bread now that I have my coveted dutch oven. We found it to be absolutely delicious - the crust was awesome and the flavor great. Though the inside was "hole-y", I found it to be a little dense. Any ways to lighten it up? What did I do wrong?
Density can be a factor of the type of flour used in the formula and/or the way the dough was handled. Too much handling usually equals a more dense (heavier) finished loaf. What type of flour did you select and what does the nutritional label say about protein content?