I finally did it... I baked a loaf of bread. I'd been eyeing the famous no-knead bread featured in the NYT for ever and ever, but lacking a cast-iron pot, and not sure whether I should get one because of shoulder problems, I held off. Then I came across another slow-rise, no-knead recipe in the Washington Post. Using a loaf pan! Perfect.
I used King Arthur's unbleached AP flour and 1 part Indian chapati flour, which I believe is a soft wholewheat (durrum?).
The loaf was delicious, almost like a french loaf. Reading various tips, I added a bowl of water in the beginning to get a bit of a crust. My only complaint, slightly difficult to slice, but it got easier after I let it rest an hour or so.
