For years I'd heard of "no-knead" bread, and decided to try it.
I carefully weighed all the ingredients, using a one cup measuring cup first to eyeball the right amount of flour, then reused the cup for all other ingredients, first the salt & yeast, then the water:
After rising overnight (about 17 hours):
After refolding/mixing and letting rise for about an hour and a half, then gently plopped into crockpot:
Four hours later (unfortunately, my inverter had some sort of failure, and the red light was on, so it didn't really cook the entire time):
After removing from crockpot, top view:
Bottom of loaf:
Inside of loaf:
It was extremely easy to make, with very little cognitive effort other than remembering when to perform each step. There's enough flexibility in the timing that a couple of hours longer is not a problem.
Due to the inverter glitch, it was somewhat undercooked, but was fine. :)
It seemed to have much more flavor (i.e. less bland) than my first loaf, however that may have partly been that I'm now used to it.
This time I ate it over two days, both times combined with Campbell's Chunky soup, with no butter, and it worked extremely well.
I plan to make it again (probably a little bit larger), as soon as I sort out my inverter and have a sunny day. :)