no-knead bread in progress, slow or go??
I'm trying no-knead bread for the first time, using the sourdough variation I found at Breadtopia. It sounds so easy (and it is), but I'm one of those bakers who is always wondering if I'm doing it right. My dough has been sitting for about 12 hours now at 70 degrees, and it looks ready to me. Bubbly on top, and nice strand development. Perhaps I should go on to the next step, or perhaps I should follow the 18-hour instructions and ... what ... allow more flavor to develop? more later.