No Knead Bread Update

Well, I have made 2 more loaves of no-knead bread with continued success (Husband started calling me Panera).  The second loaf (pictured above) was made with 1/3 of the flour replaced with whole wheat white flour (which I bought this past summer from Quiver Full farms at the North Market), and it made a very nice wheat bread, which typically suffers from a charmless crust and a slightly bitter flavor.  I added about an ounce of barley malt syrup to increase the sweetness (melted into some hot water, then tepid water added before adding it to the flour).  Husband and I both liked this better than the first loaf, and we loved the first loaf - it was completely consumed within 10 hours of baking. 

But, the third loaf was by far the best.  I ran out of bread flour, and used one cup AP flour, which seemed fine.  This time, because I wanted the bread to come out in time for lunch, I allowed it to rise 12 hours yesterday, then rested it and gave it the second rise overnight.  This morning I formed into a ball, rested about 30 minutes, and then plopped in the oven.  I also upped the salt to about a tablespoon; I would still like it to be saltier, but Husband liked it just as it was, so you can salt it however you wish.  This loaf had a crust so crackly it was as if it had been fried!  It also made a very pleasing crackle sound as it was cooling, which lasted about half an hour.  Okay, I will now stop with the bread posts, unless the hard rolls I make today turn out spectacularly.  Come on, it's January, I'm lucky to be motivated to write at all!

Third loaf: