no-knead bread recipes

Over the past few weeks, I've been experimenting with making bread using dutch ovens, high heat, and minimal manual labour. Take a look at three of the  links I watched before I started fiddling with that type of bread baking.
The texture and taste of the bread we now eat at our kitchen table seem to please everyone in the family.

I adapted the recommended temperatures to my oven, since the first few loaves came out rather dark and hard. I now do a first baking (with lid on) for 23 minutes and then 13 minutes with the lid off. The crust remains crispy, and the crumb soft.  Take a look:

NYT video

Rustic Country Bread

The Merlin Menu: Dutch Oven Bread.