Hmmm...a poster remarked on the technique of toasting flour to increase the depth of flavor in bread. So we toasted 3 cups of bread flour in the oven and used it to make the Bittman/Lahey/Sullivan Street No-Knead bread.
The flour was so dry that the recipe required more water than usual. Also, the consistency was extremely smooth - like playdoh, really.
The upshot is that the dough totally did NOT rise (no bubbles, nothing) so we chucked it out. Yes, we know our yeast is OK - we made a non-toasted batch at the same time and it's perfect.
Any ideas about working with toasted flour in bread? Where did we go wrong?