Bread : Attempt #1

I have always loved the idea of making bread. Activating the yeast in water with sugar, kneading the dough until it is the right texture, and watching as it doubles in size over a few hours. The recipe I found was for a crustier type of bread, because I really like the crunch to every bite. Also it is supposed to be easier than other types of dough.

No-Knead Crusty Artisan Bread

I used the recipe in this link: 

http://www.thecomfortofcooking.com/2013/04/no-knead-crusty-artisan-bread.html

***Instead of using dry yeast, I used 30 grams of live yeast (the cubed ones) activated in water with a spoonful of sugar and flour.

Here is the bread after we let it rise for about an hour.

   This is after it was baked in the oven.