There is one issue with this method. It requires the baker to plan ahead because the dough must rest for 12 to 18 hours. This long rest is what Mr. Bittman seeks to avoid in his new variation on no-knead bread. This new method calls for a 4 1/2 hour rest.
Will this produce great bread, as the original method does? Only time will tell. But it is Sunday, and I am willing to give it a try.
Mushrooms slowly work on this tree stump.