I’m not loving the no-knead bread. I just can’t get it to work. It just turns out flat and gummy. I baked this second attempt for 30 minutes over the suggested time and barely got it up to the 210 degrees F internal temperature. It has a nice crumb and it did make decent grilled (Pepperjack) cheese sandwiches, which is all I wanted it for. But I have to say, I’d much rather put in the work for a conventional kneaded bread and get more consistent results.