No-knead Bread, Take 3

Another attempt at no-knead bread. I weighed the flour instead of measuring, using 300 g white flour and 130 g wheat flour. I doubled both the yeast and the salt. The total water is about 1 1/2 cups water. I'm getting better at working the wet dough (the only hard part is folding it before the final rise), and it's getting better. It still doesn't rise quite as high as I think it should, but it's very good, with an excellent crust. I'll keep making it.