Question on 5-minute no knead bread recipes, and soaking "qualifications"

[daisymommy]

I *think* I remember reading that some people here do no-knead breads.

3 Questions for you on the subject:

Do no-knead breads (such as the book Artisan Bread in 5-Minutes a Day...which I love by the way) count as soaking?  Because you don't use any acidic medium in the water (such as whey or vinegar).

Also, the first loaf only soaks for a few hours, so it doesn't count right?  Only any future loaves from the wet dough that is 24+ hours old, correct?

But is it okay that it is in the fridge, not out on the counter-top where it is slightly warm?

Thanks for helping!

[ridingmomma]

Thanks for posting this question--I have been wondering the same thing. I want to try the no knead artisan bread recipes out there, but am not sure they are really fermented "enough".  Along those same lines, I did just find a recipe in Laurel's Kitchen Bread Book that is half fermented--you soak half of the flour overnight with yogurt and mix it with the yeast and the rest of the flour the next morning and let it rise 3 more times. It was REALLY good, and I feel like and OK compromise bread for now until I figure out the no knead bread thing or make real sourdough.

[gardenmommy]

subbing... I want to start making the 5-minute a day bread, or the artisanal bread.

[sarahsmiles]

I'm new to the whole TF thing, but I am exciting about the Artisan Bread concept because I might actually make bread instead of relying on bought stuff. Might be a bridge for us to more intensive things like sourdough.

I'm also not 100 percent sold on soaking (as opposed to sourdoughs) so that's my disclaimer. Seems like a little bit of "aging" is better than nothing, right?