Hi PJ: Thanks for again getting the word out about our method and your success with it. and for covering us so often in the past: ... and for whole grain: https://blog.kingarthurflour.com/2010/02/14/when-trends-collide-no-knead-meet-whole-grain/ ... and for pizza: https://blog.kingarthurflour.com/2012/01/08/no-knead-thin-crust-pizza-it-doesnt-get-any-easier-than-this/ Storing the dough is what distinguishes this from so-called "New York" no-knead method--really, no other serious bakers have written on this. Without it, you just don't save enough time to make daily bread a reality. Thanks so much. Jeff Hertzberg (BreadIn5.com) Co-author, The New Artisan Bread in Five Minutes a Day

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