no-knead triple batches in fridge?
This is my first posting. I must apologize for sounding like a newbie. I'm a mom to 3 kids under 5 and am interested in feeding them well-fermented bread, as whole-grain as possible. I have very little time to spend kneading (or mixing or cleaning, for that matter) and have been experimenting with a few methods. I have been following this forum for a while, but am somewhat unsure that what I am attempting to do will work. I've been using the no-knead method but making a double or triple batch. I want to bake one loaf and leave the rest of the dough in the fridge so that I can pull it out and make more later, like the "Artisan Bread in 5 Minutes a Day" method. I have been adding some kefir to the water to simulate a sourdough effect. I get good flavor but the dough spreads out a lot, and I would rather not be confined to using a pot, if possible. I read Reinhart's whole grain book and tried a few recipes from it, but I have so little time that I was pulled back to experimenting with the no-knead method. FWIW, I tried the AB in 5 recipe and found it produced a totally tasteless bread, even after making it two weeks in a row in the same container. I don't like white bread. Their version of whole wheat calls for sweetener, and I really want to avoid anything like that. Perhaps I need to move to sourdough starter instead of kefir? Decrease hydration and knead a little? I thought I would post in case anyone is trying something similar, or can tell me that what I'm doing is just pure craziness!