I made another batch of no-knead bread yesterday (I got a big oven, so it doesn't make sense to do only one)
6 cups flour (I used 5 bread and 1 wholewheat. I ran out of all purpose)
3 cups water
7 gram salt (the rest will also become grammes pretty soon as I don't particularly like imperial measurements)
1/4 teaspoon instant yeast
As said in a post above: I basically doubled a recipe given in the "what's for dinner" thread, without increasing the yeast amount.
Mixed it all with a spoon and only did the last bit by hand to incorporate the last bit of flour.
I let it rise for about 18 hours (I think). The temperature was anywhere between 20 and 38 oC during this time.
The dough just before baking, not yet in the pot
I more or less poured the dough mixture in the preheated cast iron pots and baked for about 30-35 minutes with the lid on and 30 with the lid off.
Just before putting the dough in the pots I wiped (?) some olive oil around the sides and bottom and put a little maize flour in it as well, but it didn't stick to the sides. I did this as I had problems removing the bread in an earlier attempt.
This is the end result.
I am pretty happy with it, but would like some bigger holes in it.
How would I achieve that?
Something else I noticed: The bread doesn't rise that much inside the oven. It stays pretty much at the same level as when it is poured in. Why is that? Do I let it rise too long? Or maybe at too high a temperature?
Your dough might be too dry. A loaf made with too much flour (or not enough liquid – same thing) will be dry, dense, and heavy. Yeast is happiest in a moist environment, feeding happily when it’s got enough to drink. Or it has trouble rising because its top crust was dry. Try to use a clear plastic cap, if you can; you get a better view of what’s going on inside. The elastic keeps the cap firmly anchored to the pan, while the plastic on top “poofs” nicely, sheltering your rising loaf without actually touching it.