Almost replicated

No-knead wheat is generally a success I think. A few noticeable differences with my prior version...
- similar texture inside but a little denser.
- thicker crust
- a little saltier

I suspect some of the texture changes were related to the wetness of the dough and the extra handling I had to do during shaping as a result. It really was wetter than the white dough; the dish towel that the dough rose on was quite damp afterward. Can't figure out the saltiness part. I'm really not sure that using some wheat flour should really have this much impact, so I'm going to assume it's more about the water and technique that created the changes.

Happy that the crust still did it's crackling thing. But wow, do I need a decent bread knife. It's actually dangerous how the knife kind of slides right off. Watch your fingers!