I have been making no-knead whole wheat/white bread for several weeks now (it is my only bread) and found a heavy covered aluminum Dutch oven at a thrift shop that works beautifully. I also add a variety of seeds for flavor and interest. I have been rising the dough at room temperature for 18-24 hrs. but I like the idea of allowing the dough to rest in the fridge for several days in order to improve the flavor. Is there a reason for the large amount of yeast you use for one loaf - my recipe calls for only 1/4 tsp. and it seems sufficient?

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