I've prepared no-knead loaves employing all the methods described above and all result in aesthetically pleasing results, more or less, though the pre-heat produces the superior, crisper, thicker crust, if you prefer it. However, though the loaves have the look of professional bakery products, they certainly do not have comparable flavor, as they are bland and pretty much character-less. I've experimented with different types of yeast, more, then less, salt, including several varieties of it, as well. I've also tried adding various herbs, cheeses, and vinegars. Those flavorings are then dominant, but the bread itself, well, it's still bland. I must wonder if there's some "secret" ingredient that imparts the warm and comforting flavor missing from home-baked loaves. Is it malt, perhaps?

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