I found your first recipe for no-knead bread (the one baked in a casserole dish) several years ago at about the same time a friend of mine found a different recipe. We traded back and forth and I combined several of them to come up with the one I like best. It is your recipe but also includes beer and vinegar (to replace part of the water) and makes the crustiest, tastiest bread. Other than adding those 2 ingredients, the only change I made was to let it rise much longer than your recipe and all the others specified for the initial rise. I usually start it the night before and let it rise overnight before putting it into the baking pan where I let it rise again all day. It requires a little planning ahead but it is so worth it! I love to make this to have with soup. It makes a large loaf. Since it is just my husband and me, we usually use half a loaf to have with our soup. There are just enough leftover slices to make wonderful toast the next morning. I freeze the other half for the next soup night. I didn't know you could make it ahead and keep it in the refrigerator as you do here. I will definitely try that to develop even more flavor.

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