Newbie Question on Lahey No Knead
So new I don't know the definitions and have not received my first book yet. Tried No Knead but exceeded the "prefermentation period"(?? right term??) which says 8-18 hours in my recipe - went about 24-26 hours. The dough in the bottom of the bowl was very wet when I removed it . Crust was beautiful, taste was okay but it had a very dense crumb in contrast to past attempts - could this be a result of the extra 6-8 hours? Or ???