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2g Yeast   Mixed all and let sit in a container for 11 hours at about 74F. Mixture was bubbly and smelled fermented in the morning. Put in the refrigerator for about 1.5 hours. Lightly floured the top and did some stretch and folds in the bowl. Let sit for 30 minutes. Sprinkled a pinch of an Italian seasoning blend, then sprinkled on more flour and did more stretch and folds in the bowl.     Preheated oven for 425F. Stretched the dough out a bit and did some finger poking all over it instead of scoring. Baked for 20 minutes. Took it out and rubbed a butter stick on the top. Put back in for 5 more minutes. Bread temperature read 205F.

Jim laheyNo knead breadAll purposeHole wheatLuten freeஜிம் லாஹ்ெய்இல்லை பிசையவும் ரொட்டிஅனைத்தும் நோக்கம்