I used to bake bread from scratch many years ago. Once my children went to school and had enrichment activities I became active in the PTA, our community and constant transportation to all those activities. Eventually a full time was added and there went the bread baking. Health issues now prevent me from kneading dough so this recipe is of great interest to me. But I have questions: How can I make the crust less "crusty" and maintain that soft crumb? Is there a no knead bread dough recipe that cuts the carbs considerably?(for health reasons, but not a gluten issue) Thanks for your help!

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