I made this dough in the same bucket shown (it was sprayed w/ Pam lightly), and it rose exactly the correct amount before it went in the fridge. By the next day, the dough had sunk back down to almost the original height! I didn't check it in between so I don't know if it rose in the hours immediately in the fridge or if it just fell immediately. It does look somewhat gluteny. Should I continue or just trash it? I've never done a no knead before.

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