Mark Bittman of the "famous" Sullivan bakery no knead bread had recipe last week in the NYT for fried pizza. Husband and I tried it last night and it's pretty darn good!

Hi KipperCat

I said I would try out your method for the NYT loaf using 100% wholemeal spelt. I stuck to your instructions as closely as I could:

1lb 100% wholemeal spelt flour

1/4 tsp instant yeast

1 tsp salt

2 oz yoghurt

BUT

10 oz water NOT 12 oz as it just seemed too wet to me ...

Anyway mixed it all at 9pm last night.

At 9am today, turned it out and did the stretch and fold thing as best I could on a clean unfloured board - 10 times - 6 then 5 min rest then 4 more

When I was in graduate school, I baked regularly. A couple of loaves of sourdough whole-wheat bread every week, a big pot of lentil soup, and I had regular but boring meals every night of the week.

Insert extended detour for marriage, child, divorce. I didn't bake bread.

I saw the New York Times no-knead bread recipe and thought, "I can do that!", and indeed, I can. I have been making it with sourdough. I recently branched out to sourdough English muffins and naan.