No-Knead Bread revisited

For this iteration I used 2.5 c white flour and .5 c of whole wheat flour. I liked it a lot -- gave the bread a nice color and nutty flavor. I also let the bread rise again after shaping. It made the bread beautifully spongy.

2.5 c white flour
.5 c whole wheat flour
.25 tsp yeast
1.25 tsp salt


1.5 c warm water

Cover, let sit 12-18 hours. Top was sprayed with canola pam.


Shape into a ball, let rise 2 hours. Towel is sprinkled with whole wheat flour.


Plopped into 475 oven, dutch oven and pizza stone preheated 1 hr.


After 30 min, placed on pizza stone to brown, 10 min.


It's like, so good man!
Spongy, moist, perfect flavor. Gotta try this w/ some sourdough! The crust was perfectly crispy and chewy.