I’m a few years behind, but I finally jumped on the no-knead bread bandwagon. My first attempt was before I had a Dutch oven, and it yielded a slightly burnt loaf that was used for communion bread. I am now the proud owner of an Ikea Senior 5 quart casserole dish, and last week I used that to make this beautiful loaf of bread. It barely lasted 24 hours–we had it toasted with eggs for breakfast, made into grilled cheese sandwiches for lunch, and dipped slices of it into our stew for dinner. I found that it took much less time to bake than what the recipe said. I think I baked it for 20-25 minutes with the lid on, and maybe 5-10 minutes with the lid off. I’m planning to make another loaf this weekend, and maybe this time I’ll try the Cook’s Illustrated version, which is supposed to have more of a tangy taste due to using beer and a little vinegar for part of the liquid. Thanks for the gift, sisters! I’m also planning to use it to make my mom’s Gone All Day Stew sometime this week.