1 Review of No-Knead Bread (Refrigerated Dough/Hybrid Method)

From: fluffernutter

On Jan 26, 2008

I selected this no-knead recipe from among others because we prefer whole grain breads. Faster and easier than kneading, and nearly as good. It sat in the refrigerator overnight and developed a nice tang like sourdough. I baked mine in a coated cast-iron pot. I didn't use a lid for he first batch, but did for the second. Regardless, both crusts were thick and a little hard.