For my second try at No Knead Bread, I wanted to incorporate some whole wheat flour. When I mixed this version in the bowl, I realized that I must have measured either the flour or water incorrectly last time. This dough was wet, but not nearly as wet as last week! It also seemed to rise just a little bit more than last time. I followed the same basic instructions, replacing 1 cup of flour with whole wheat, but this time I baked it in an old Corningware dish which yielded a higher loaf.

It still had the same sourdough taste with just a hint of whole wheat, but the texture was much better. And the whole process was less messy since the dough wasn’t quite as wet. Whether you knead your dough or not, I think bread making is still an art which takes some practice. I won’t be practicing this recipe again soon though; I divided the loaf into sections and am going to stash some in my freezer. There are new recipes to try!

• breads