No Knead Bread Experiment, Part 2

A week ago I posted the first part of my experiment with dough hydration in no knead bread. This is part 2 of that experiment. There's not a ton to say about it. I used 3 cups of water, an 8th of a tablespoon of yeast, a teaspoon of salt and 2 cups of water. Needless to say this was a very wet dough, and barely formed into a ball. Needless to say the dough barely formed a ball when thoroughly mixed! It didn't rise very well as even after a 18 hour rising period the gluten wasn't thoroughly developed. As the pictures show, it stayed moist and rather flat the whole way through. Even the crumb wasn't firm enough to support decent pockets.
Images:


GRADES:
Crust: C
Crumb: D
Taste: C
Overall: C-

EXPERIMENT OUTCOME: Overly dry, for sure. Sure it didn't rise as much as it does when you get the ratio right, nor was the crumb as open and loose, but it was far better then too wet of dough! So new bakers, try to err on the side of caution and keep your dough a tad dry until you really get a feel for it!

What do you want to see me experiment with next? Starting next week I'll be trying to cut back on the text content and post more pictures from throughout the process.