But won't that flavor be, ummmm, gross? The whole idea of a long (or even reasonable) rise time is so that the yeast has time to work its magic on the flour and develop delicious flavors.
What a 20 minute rise time says to me is that the yeast is there for flavor and not much leavening.
I agree but not necessarily with "gross". There is a yeasty component to bread after baking IMO. Usually I make a poolish when doing bread. But I'm intrigued as to how this "no knead" technique would be any better than what I could do for myself without a mix that has all of this:
INGREDIENTS: Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour, may contain enzymes, ascorbic acid), sugar, canola or soybean oil, nonfat milk, salt, fumaric acid, wheat gluten, soy lecithin, lactic acid, calcium lactate, enzymes, natural flavor (contains milk derivatives).
YEAST PACKET INGREDIENTS: Active yeast, ascorbic acid.
CONTAINS: Wheat, milk and soy.
Was at the store tonight and bought this: http://www.krusteaz....h-bread-mix-445
It has three different ways to make the bread including a 1 hour no knead technique. I'm following that but turned the mixed dough into a loaf-pan to rise.
Says to bake after an hour, but I might let it rise for longer but will be hands off until slashing the dough. Will report back.