Decreased salt and water in no-knead-bread.md

Substantially decreased amount of salt in no-knead bread recipe from the ludicrous 1 and a quarter tablespoons to a reasonable 1 teaspoon.
Changed water from "1 + 1/2 + 1/8" cups of hot water to a simpler "1 1/2" cups of warm water (Hot will kill the yeast) as the extra 1/8th cup is not needed.
Added "or until doubled" to the end of line 20 as often 12 full hours of rising is not needed.

src/no-knead-bread.md

@@ -9,15 +9,15 @@
 ## Ingredients
 
 - 3 c flour
-- 1 + 1/4 tbsp salt
+- 1 tsp salt
 - 1/4 tsp instant yeast or 1.25/4 tsp active dry yeast
-- 1 + 1/2 + 1/8 cups hot water
+- 1 1/2 cups warm water
 - Oven-safe pan
 
 ## Directions
 
- 1. Mix the dry ingredients then add the hot water. It should come out as a firm dough.
- 2. Leave the dough at room temperature for 12 hours.
+ 1. Mix the dry ingredients then add the warm water. It should come out as a firm dough.
+ 2. Leave the dough at room temperature for 12 hours, or until doubled.
     ![Before baking](pix/no-knead-bread-2.webp)
  3. Preheat oven and pan to 450 F.
  4. Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered.