I just completed my first loaf with this method and it is terrific! I used raisins (a combo of golden and normal brown raisins.) The house was rather cool when I started so it was a couple of days before things got going but the net result was as advertised. I did not extend the times due to the initial coolness. My observations: I did not detect any fruity notes in the taste nor any tanginess. I used the absolute basic no-knead recipe for measurements but otherwise used the method listed here. I think the bread is tastier and chewier than the basic no-knead. It also rose better. I have the yeast water in the fridge and will use it in subsequent loaves. Thanks!!

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