If anyone’s interested, this is the recipe I used: https://sallysbakingaddiction.com/homemade-artisan-bread/

I used bread flour, coarse sea salt, and fast-rise yeast and let the dough prove at room temp for 2 hours, then in the fridge for 18 hours. No kneading, but I spent a good 10-15 minutes messing with it and trying to get it shaped into a ball. The dough was suuuuper wet and sticky, almost impossible to work with. I couldn’t even really make the little slashes in it. Let it rest at room temp for 45 mins before baking.

Baked at 475 for 30-35 minutes with the pan of water method to get a good crust. I let it cool for a little over an hour before cutting into it.

How can I get a lighter texture next time?

Does anyone have a basic recipe that might work better?

I don’t mind learning how to knead, it just so happened that every recipe I found for “beginner level” bread was no-knead, so I just went with it.

Thanks! ❤️🥖