I also use a no-knead technique -- even simpler than the one described in that NYT article -- and it's our staple 'basic bread' in the house. The interesting th

I also use a no-knead technique -- even simpler than the one described in that NYT article -- and it's our staple 'basic bread' in the house. The interesting thing I've found is that the shelf-life is generally better than any store-bought bread I've ever had, which is weird and inexplicable to me, since I'm pretty sure those factory-made breads are stuffed with preservatives.