No knead beer bread accomplished. I used quick-rise yeast.

This is so much weirder than #sourdough IMO. It's wet like sourdough, but almost gelatinous after fermenting. I tried not to knead it much at all, but ended up doing a few pull and folds because the flour wasn't completely mixed.

Anyhoo, the crust will *get brown quick!* It will burn much faster than a sourdough equal; I got pretty scared seeing it darken so quick and yanked it out at 200°.

Way faster than SD, yet decent!