This is the softest almost no knead bread I have ever tried. It stays soft on the 3rd day and tastes really good with the cheese and chives in it.
The no knead bread from other recipes I made before contained a high proportion of yesat, and hence the baked bread tasted really “yeasty”. Recipes in this Peter Reinhart’s new book used much less yeast, but 35C warm water to wake up the yeast prior to mixing with other ingredients. A really smart idea. I think this book should be more pronounced to home bakers to allow them to make great bread at home easily. :)
Recipe: Soft cheese bread from Peter Reinhart’s Artisan Bread Every Day