Overnight bread

Made in the NYT no-knead style with Turbo yeast developed for brewing. 

Originally I tested and rejected the yeast for being too slow, although named Turbo. 

And for producing tiny bubbles. 

It worked fine for overnight proofing. 

The idea is to produce a very wet dough with hydration around 100%. That is, by weight, the weight of flour equals the weight of water. 

By this approach, 1 + 1/2 cup of water goes with 3 cups of flour. 

1/2 teaspoon of yeast was used. 

Wet dough is a bit tricky to deal with. A cookie sheet is used to transfer the dough to a pre-heated clay cloche of they type marketed to bake chicken. Except this time the cloche is not soaked in water. Baked at temperature high as a home oven goes. For half the usual time. 

I want to make a cheese sandwich from this bread. The kind with cheese on the outside as well as the inside. 

And I want to toast and smear butter and fruit preserves.