When Mark Bittman posted Sullivan Street Bakery's recipe for no knead bread the chowhound board lit up with responses. I got on the bandwagon and made the bread several times. It always looked great and the crust was indeed a thing of beauty. However, I found the bread itself too wet and not particularly flavorful. This last weekend I followed the Cooks Illustrated variation on the original recipe which calls for the addition of lager and 15 seconds of kneading. The results were superior, with the beer adding a sourdough flavour that I liked. The bread was also not nearly as wet. Would love to hear of other results with the new or even old method.