This was my first attempt at "No-Knead Bread". I basically followed the original recipe as recited in the NY Times, except that I scaled it down a little bit because I was not sure if the full recipe would fit inside my little chicken fryer/dutch oven. Here is how I made the bread: 2+1/4 cup flour (mixture of bread flour and all-purpose) 1+1/8 cup water 1 tsp. salt 1/4 tsp. instant yeast Mixed all ingredients together in a bowl until they formed a dough. Covered the bowl with plastic wrap and let sit out for 12 hours at 75-76 degrees F. After 12 hours, I scraped the dough onto a floured Silpat and used the stretch & fold method 3 times to work the dough. Then recovered it with the plastic wrap and let it sit for 15 minutes. After 15 minutes, I loosely shaped the dough into a ball, placed it seam-side down on the Silpat, sprinkled a little more flour on top and covered it with a cotton towl for 90 minutes. During the last 30 minutes of proofing, I placed a small 3-qt. dutch oven and lid into the oven and preheated it to 475 degrees F. When the oven was hot, I threw the dough into the dutch oven, put the lid on top, and placed it back into the oven for 30 minutes. After 30 minutes, I removed the lid and let it brown in the oven for another 15 minutes. I took the pan out of the oven, let the bread cool on a cooling rack for 90 minutes. Results: 
 The bread rose well in the oven, had a nice crust and an open crumb. However, the bottom of the bread was completely charred/burnt. Next time, I will lower the cooking temperature to 450 degrees and/or use an enameled pot instead of straight cast-iron. The flavor of the bread was relatively bland. This bread seems to be a good candidate for added flavorings such as part whole-wheat flour, whole grains, dried cranberries and walnuts, herbs and cheese, etc. Summary: I would gladly make this bread again using a lower oven temp and some additional flavors. It is, for sure, the best bread I have ever made for such little time and effort. Edited to add: I did attempt some additional versions of this bread. I made one loaf using 2 cups bread flour and 1/4 cup whole grain rye flour and another loaf using 2 cups bread flour and 1/4 cup whole wheat flour. Both versions were very tasty. I also lowered the oven temp down to 450 degrees F and had no more problems with a burnt bottom crust.
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