As I mentioned in my last no-knead bread post, I would be experimenting with shapes and fillings. I made this batch of dough on Saturday night, and it's enough for three or four small loaves. Supposedly if you leave it in the fridge longer (up to two weeks!) it develops a deeper flavor, like sourdough.
So I pulled out a hunk and folded it over with shredded parmesan, trying not to handle it too much in the process, and sprinkled it liberally with more, mashing it a little to make it stick. I baked it in a Le Creuset terrine.
Oh yes, this is very very good. I handed out a few slices at work (still warm!) to rave reviews, but I confess, I ate about two-thirds of it myself.