"No-knead" Bread : which approach?
I've just started baking bread recently, have had couple of reasonably successful rye loaves using one of the recipes on this site (Eric's Fav Rye).
I would like to bake some simple white bread using the the no-knead method. With some research, I see three methods:
- The method in "Artisan Bread in 5 minutes Everyday", which involves mixing the dough and letting it proof in the fridge and then bake directly
- The method from the NYT article/video, which involves mixing the dough and letting it proof at room temperature for about 12 hours or so
- The method that involves folding several times instead of kneading.
All of those are "no-knead" in some way or other. I think I can tackle any one of those based on what I have done so far, any advice on which approach would give the best results for a newbie? I am looking to make some white bread that my kids would like, Rye ain't gonna be what they like.
Thanks in advance!