Quote Originally Posted by brhoff View Post
Also, I made a loaf of no-knead a couple weekends ago, aged for 24 hours and then final proofed for another 3, baked "naked" on a bread stone and it came out perfect! All crust, just like we like it...it was actually as close to New Jersey Italian bread as I have ever made!
lol, the only thing I understood there was New Jersey Italian bread!

But I will be making this whole wheat bread this weekend hopefully!!

Thanks Joe V.!!!!!