One nice thing about the "Artisan Bread in Five Minutes a Day" version of no-knead dough is the quantity. If you want to do some experimenting with your baking method, you don't have to make a fresh batch of dough every time.
After yesterday's oops, I'm trying again with parmesan bread. I folded shredded parmesan into the middle and mashed some onto the top (it doesn't like to stick). Today I'm letting it do a two-hour rise on the counter before baking. I'll try the cold-oven method again. It's in a smaller pot, too. (Hadn't run the dishwasher.)
If I wanted to be all scientific about it, I wouldn't change the variables by adding cheese and changing the pot, but I'm not America's Test Kitchen or Cooking for Engineers. I like to live on the edge.
Boy, doesn't this look yummy?
Yes, it was burned to a black crisp on the bottom and stuck to the pot. I had to rip it out of there. The bread tasted fine, but this is not acceptable. I baked it for half an hour covered and 15 minutes uncovered.
More testing ahead. I really want to make the cold-oven method work, as it is much more energy-efficient than pre-heating.
I just caught up on responding to comments from the last few days. If you left one, and saw no answer, I wasn't ignoring you!