My sister sent me that "no knead" recipe last week. I told her the same thing mentioned above, that it would simply be easier to knead the loaf for a few minutes and get on with making the bread versus all of the fooling around for 24 hours.

The easier the recipe the more often the bread gets made here. Fancy loaves are nice on occasion, but if I have to round up too many ingredients it just isn't going to happen.

SRS