Yet another no-knead Lahey loaf variation attempt: this time, I used part bread flour, part white whole wheat, plus about 25 grams of ground flaxseed and 25 grams of rolled oats. The resulting loaf had a slight crunch, with a fairly open, nicely uneven crumb and thick, tasty crust. I think I’ll try a “seeds and nuts” variation next: flaxseed, toasted sesame seeds, sunflower kernels, and a few pumpkinseeds for variety’s sake.
Slowly, slowly, I’m improving this loaf (or am I improving my technique?) I’m still baking the loaves in a 3.5 quart pot and setting them out to rise, unsupported, on the countertop. At some point, I’ll try rising the loaf in an oval, coiled-cane brotform…I suspect that a better-supported rise will lead to a loftier loaf.
My latest reason for baking this loaf repeatedly is timing. The measuring & minimal stirring needed to create the dough takes 10 to 15 minutes, easily squeezed into my early-morning routine. Subsequently, the dough rises, unattended, for 12 or more hours, and then it only requires a quick shaping (less than 5 minutes), another unattended rise, and then finally bakes for 50 minutes. It might be the perfect loaf for a workday, or any other day when you crave fresh bread with minimal active time investment.