On Sun, 17 Jun 2018 15:07:24 -0700, "Julie Bove"
> wrote:

>
>"cshenk" > wrote in message
...
>> Julie Bove wrote:
>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>> > On 6/15/2018 11:31 AM, Sqwertz wrote:
>>> > > On Fri, 15 Jun 2018 06:59:05 -0700, Paul M. Cook wrote:
>>> > >
>>> >>>"Sqwertz" > wrote in message
>>> > > > ...
>>> > > > > On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
>>> > > > >
>>> >>>>>"Julie Bove" > wrote in message
>>> > > > > > news >>> > > > > > >
>>> >>>>>>"Paul M. Cook" > wrote in message
>>> > > > > > > news >>> > > > > > >
>>> > > > > > > > You have to let it rise once before chilling it and
>>> > > > > > > > then wait 48 hours for it to rise. The yeats needs
>>> > > > > > > > time to develoip before being chilled.
>>> > > > > > >
>>> > > > > > > Hmmm... Recipe didn't indicate that.
>>> > > > > >
>>> > > > > > That's the way it's done. It's a "secret" of great pizza
>>> > > > > > dough.
>>> > > > >
>>> > > > > That's NOT the way it's done. I just started a batch of
>>> > > > > dough to be used in 3-4 days.
>>> > > > >
>>> > (snippage)
>>> > > >
>>> > > > You have always been of the ossified mindset that there is but
>>> > > > one way to do things. That is wrong.
>>> > >
>>> > > Says the guy who just told Julie she did it wrong and that his
>>> > > way, "That's the way it's done."
>>> > >
>>> > > -sw
>>> > >
>>> > All Julie said about pizza dough was it was the only other
>>> > refrigerated dough she'd ever dealt with. She was making two
>>> > different types of no-knead refrigerated sandwich bread dough and
>>> > asking about the rise.
>>>
>>> Not quite. I made whole wheat no knead. That's what I put in the
>>> fridge. The other was Julia Child's white and it is kneaded. I was
>>> told that both were delicious.
>>
>> I'd like the whole wheat no-knead one if you have a link?
>
>I have posted it several times but here it is again:
>http://www.veganbaking.net/recipes/b...sandwich-bread

These days, with instant yeast, you skip step 1, right?