No knead semi-wheat
I used Bittmans no knead recipe substituting in a 1/2 cup wheat flour. I left it out overnight then kneaded it just a few times. Afterwards leaving it to rise for about 2 hours. Dutch oven at 500 degrees. I probably should have left it in more to get it darker but I just couldn't wait lol.
The autolyse process puzzles me. I feel the dough get rubbery the longer I wait. This loaf was out all night. Is there a time element involved for glutenization? Is it related to temperature?
Anyway - this was great eating. Crunchy and chewy, a good loaf.