Updated: No-Knead Bread from The New York Times

First attempt: Not a total success. Flavor- great. Texture-great. Height of loaf- only 2 inches! I am trying again with a few modifications. The first attempt, I used 1/4 teaspoon active dry yeast and 1 and 5/8 cups room temperature water. I left the dough to rise for 2 hours in step 3.

Second attempt:
I would consider this a success, but not a total success. Tim does-- he says it tastes just like restaurant bread... he's impressed.
Flavor is still great. The loaf is definitely higher, although I would like it to be even an inch or so higher.
I used 1/3 teaspoon active dry yeast and 1 1/2 cups warm water. I let the dough rise for 3 hours in step 3.Third attempt:
What do you suggest I try? Can I get the bread to rise a little higher? Should I use a little more yeast, a little warmer water, a warmer resting place, try bread flour, or try the almost no-knead bread recipe? Any advice would be appreciated!

Inspiration:
Jim Lahey's recipe featured in The New York Times

Ingredients:

• 3 cups all-purpose or bread flour, more for dusting
• ¼ teaspoon instant yeast OR 1/3 teaspoon active yeast
  
• 1¼ teaspoons salt
• Cornmeal or wheat bran as needed.

Instructions:

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 4-quart heavy covered pot (I used an enameled cast iron dutch oven) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Tim's Rating: 9/10
Liz's Rating: 9/10