tastier, but still lazy, bread
Instead of waiting 30 minutes (or so) to put the dough in the fridge (http://www.thefreshloaf.com/node/12571/lazy-bread-twenty) I put it in right away after mixing. Overnight not much happened and in the morning I took it out for a few more hours slow rising at room temperature. The taste is much better this way. Note: I don't shape the bread either (lazy me...). The mix of flour: 1/4 is of a 'five grain' type, 3/4 is plain white.
Jw. (still going strong with my study, glimpsing at great TFL results every now and then).