I'll be trying this method and recipe soon. When I lived in CO 40 years ago I had no problem baking great breads. I moved back to WA 35 years ago and lately have attempted no-knead breads. No matter what I have tried, most are a hockey puck fail. Tasty but fail. My last 2-3 loaves have been from a co-workers sourdough mother. I use KA bread flour, spring water, now proof in warmer and warmer spots in the house and I still don't get the juicy gluten-y bubbles like you do (in the 4 pictures together above) and my bread dough doesn't rise. Soooooo, what I haven't seen elsewhere is, for both yeast and sour dough breads, can I try adding a lot more water than the recipes call for? I live in south central Washington state, so I am in the desert if that makes a difference.

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