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Light_EDDed
Couple of no knead, dried yeast, basic blah, 100% white from the weekend, baked in a casserole. I really find no knead a pretty foolproof method that produces great bread, so much so that I struggle to build up the motivation to use my starter, which is languishing in the fridge..
I back the hydration off a little bit from what seems to be recommended (I use Kenji Lopez-Alt's method on youtube), because I really struggle with shaping 75% hydration and get good results at 60-65% anyway.