I just got this book from the library. Has anyone tried any of the recipes? Any opinions on the book or the techniques she uses?

No Knead Half WW

This is the bread I baked yesterday, using half and half whole wheat and white flour. It barely rose, though got a little oven spring. But it isn't a brick! The flavor is very good and the crumb is nice and soft. I think I overproofed by about 2 hours, but may have the other elements right.

I've read a few references to baking the NYT no knead bread in bread tins, and also to starting the bake from a cold oven.  Would the rather enclosed shape of a traditional loaf pan work this way?  I'd love to save some hot oven time, and a more sandwich friendly shape would be welcome at times.

Here's the dough ready for the oven. I like wheat bran for keeping the towel from sticking to the dough.

Here's the loaf just dumped out on the 13" stone. This picture is taken through the oven door.

Hi.  I'm a new member of the forum, though I've read a lot here just recently.  I haven't baked bread in years, and then it was mostly in a bread machine.  But this no-knead bread is so easy it's become a habit.  It's also very good!  I'm still working on a good whole wheat version.  Today's dough is half AP and half WW flours.  The only recipe changes are adding 1.5 Tbsp gluten and  more water.

I finally made the Sourdough Pagnotta that has been so praised here 3 PAGNOTTA AND ONE SEMOLINA ON LEFT

These are my notes from my 4th NK bread.

Ingredients

1 C whole wheat flour
2 C unbleached all purpose flour
¼ t rapid yeast – Fleischmann’s
1 ½ t coarse sea salt
2 t Demerara sugar dissolved in:
1 ½ C tepid water