|3rd batch of no-knead 14 day dough|
made into 6 buns
They rose up almost as good as fresh dough.
However, we were not crazy about this batch either. They are certainly edible but the crust, especially the part that bakes on the stoneware, is just not good. It is chewy in an unpleasant way.
Since we were not thrilled with any of the first 3 baking attempts, I threw out the 4th batch.
In the future, I will try this no-knead method again. I plan to use a different recipe though, maybe one that includes at least a little sweetener and fat.
Have any of you had any more success with this method than I did?