There's no need for that
Although I find a batch of no-knead dough in the fridge invaluable for flat breads and pizzas this attempt at a full sized loaf failed technically as it was under developed, under proofed and sadly a bit under cooked too. The last two can be blamed on the cook but the method really doesn't quite cut it for me on the texture of the finished loaf.
Still, I like to think it has a nice friendly appearance, don't you?
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