Is the sugar noticeable? Seems a little high.
I've been doing the no knead breads - I just like the rustic look, feel, taste of it. There's very few breads I dislike though.
4 cups of flour
2 cups of water
1 - 1.25 tsp salt
1 tsp yeast
Stir it up with a spatula, cover, leave on counter overnight - come back about 3 hours before you need it the next day.
Flour the counter very well, fold the dough a few times, then form a ball and let it rise again for two hours.
I bake in a dutch oven (cornmeal on bottom), covered for 30, uncovered for 20 at 450 degrees.
Mine is drier than the original recipe as I can't get a good rise, it is also a bit of a bigger loaf by 30% to force it to rise up instead of just spreading out to cover the bottom of the dutch oven and remain rather flat.