I tried this no yeast recipe after trying others and ending up with poor results, seems like my sourdough bread always came out too heavy. I was a little apprehensive about the long wait times (4 hours, then overnight, then 2-5 hours, then 2-4 hours); and mixing in flour, sugar and salt after resting in the reefer (seemed like the dough was too cold to mix); and after final shaping my dough didn't rise too much. I was pretty sure I'd end up with the same heavy results as before. Man was I surprised and happy after cutting into the first loaf and the bread turned out great, nice chewy crust with a light flavorful middle. I used AP flour and a mixer and had to add 3 Tbls of water after the second flour, sugar, salt mixing to get some sort of resemblance to your pics. Next time I'm thinking of using little less flour and taking the dough out of the reefer about an hour before the second mixing.

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