I made this bread this weekend - my first experiment with no-knead bread! - and it was wonderful. Crusty outside, tender crumb, lots of holes, and very good flavor. And it couldn't have been easier! Only thought is that I weighed my flour and followed your excellent instructions exactly, and my dough (after 24 hours and 48 hours in the fridge was very slack. Much too soft to shape into any kind of ball, or to slash - I started with a flattish round (about 1/2 inch high) and ended up with a loaf that looked almost exactly like your 4th picture ('And this...') I made a half recipe and used 12 ounces of water. Any thoughts? Thanks - GREAT recipe.Did you weigh your water, too? Mary@ KAF

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