Hi there, Tanya! You sure could use this method if your no-knead bread over-proofs. If you live in a warmer or humid climate, then we'd suggest checking on your sooner then listed in the recipes, as those two factors will increase the rate of fermentation. The crumbling could be caused by over-proofing but it is also commonly the result of a dough that is too dry. To ensure you're using the right amount in the recipes, we recommend checking out the "Recipe Success Guide," link next to the ingredients header on the recipe page. You'll see that either measuring your flour by weight using a scale, or fluffing and sprinkling the flour into your measuring cup are the best ways to ensure you've got the right amount. We hope this helps and happy baking! Morgan@KAF

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