Which recipe did you use for this bread? It looks beautiful.
I follow the NYTimes No knead Bread recipe and add my own twist
(I add *1/2 cup bulgur wheat + 1 cup water )
Bring 1 cup of water to a boil and stir in bulgar wheat. Turn heat down to simmer and cover pot for 10-15 minutes or until liquid is absorbed.
I mix the bulgar wheat to the dough after 18 hours
The NYTimes No knead Bread recipe :
Makes one 1 1/2-pound loaf
3cups all-purpose or bread flour, plus more for work surface
1/4teaspoon instant yeast
1 1/4teaspoons salt
Olive oil, as needed
Cornmeal or wheat bran, as needed (optional)
1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70° in temperature. When surface is dotted with bubbles, dough is ready.
2. Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.
3. Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton, non-terry cloth towel with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton, non-terry cloth towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.
4. After about 1 1/2 hours, preheat oven to 500°. Place a 6 to 8-quart heavy covered pot, such as cast iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.
I've also used bulgur in the no-knead bread recipe but usually just a quarter cup of dry bulgur per recipe (but I will also add some unsoaked millet). I've used both the hot water soak and the out-of-tap overnight soak. I drain the soaked bulgur in a strainer and it cools off quite quickly. I stir the soaked and drained bulger into the flour-yeast-salt mixture and then stir in the water. The brand of bulgur will make a difference as well as the grade (fine to coarse). In one batch, the dry bulgur looked ok but when soaked, it become very pale and was nearly invisible in the finished bread. A bulgur that is dark when dry will turn lighter as it soaks up water. Detroit has many grocery stores selling bulgur but the quality varies. I had to pick out the uncracked wheat kernels from one bulk supply because they were too hard for the bread.