These look soooo good! I've just tried a no-knead refrigerator bread recipe lately where you mix the dough, let it rise, then stick it in the refrigerator in an airtight container to develop its flavor, and each time you need to bake just take a hunk of dough out to make a small loaf and the rest of the dough can be kept in the refrigerator for later use. Will I be able to do the same with this dough? I would love to try a no-knead refrigerator bread with a softer sandwich loaf-like crust... If you have any suggestions I'd really appreciate it :)

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