Ching, this recipe isn't really formulated to be no-knead. You could refrigerate it after you're done kneading, and use it up to maybe 2 days later; but longer than that, not sure how it would go... I hear what you mean about softer no-knead breads. My suggestion? Check out "Artisan Breads in Five Minutes a Day," which I believe has recipes for softer breads using the no-knead/fridge method. It's a very popular book, and I'm betting you could find it at your local library if you don't want to buy it sight unseen. Enjoy - PJH

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