I'm going to try Nicky's non-hybrid sourdough no-knead recipe tomorrow. I do a lot of Dutch oven sourdough, but it's always preheated to 450-460 for at least 30 minutes first. I want to try the cold method. AFAIK, wholemeal bread flour is the same as whole wheat. Bread flour to me is KABF. I don't know what difference salt will make, but she is using 1.5% which to me is rather bland. I usually use 2-2.5%, although I go to 3% with pan d'epi. Her recipe makes 1235gm of dough, enough for 2 loaves shaped in 9" bannetons. I guess I can put half the dough back in the fridge and wait, because it will take at least 90 minutes for my Dutch and my oven to go cold after baking the first loaf.

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