The hallmarks of a no knead bread are primarily small amounts of yeast, long proofs, and high hydration. It is possible to convert one recipe to another, but y

The hallmarks of a no knead bread are primarily small amounts of yeast, long proofs, and high hydration. It is possible to convert one recipe to another, but you won't necessarily end up with the same result. For example, no knead develops its own gluten network as it rises, but the dough won't have the same strength as kneading five or ten minutes by hand will. So don't expect a nice tall sandwich bread out of a no knead recipe.