no-knead bread, take 3

Ok, third try on the no-knead.

This time I mixed the yeast and salt with the water, and then mixed in the flour. I ran out of white bread flour, so this was about 1.75 cups of white bread flour and 1.25 cups of whole-wheat flour.

This time it looked (and acted) MUCH more like the first time (Jan 1) than the last time (last Saturday). Much more homogenous; much lighter and bubblier.



















Naturally, it also stuck to the towel again, unlike Saturday's.....

I am going to totally rethink how this rises. On a rim-less cookie sheet. Well-floured. So I can just slide it onto the pizza stone.



















It really *is* awfully hard to ruin bread.