If you make no-knead with all purpose white flour, the improver (probably some sort of malt/dextrose) makes very little difference. However with heavier grains & even very strong white bread flour, it makes a world of difference. Here is my prime example of it (and a very good bread, btw). https://angiesweb.com/bauernbrot-or-german-crusty-no-knead-bread/
Not knitting - bread making in a machine
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