Breads of 2023 - No-Knead Bread

 

Here's yesterday's NYT recipe for No-Knead Bread.  It's crispy on outside, filled with holes, and delicious.  I had struggled a couple times this year with the recipe.  I'm wondering if it has to do with the size of the vessel (last time it was a larger dutch oven and the bread didn't rise so high), the amount of time during rising (maybe it was too long during the second rise?).  

I've made better rises before (with large "ears" extending).  I had to work to get this to grow by putting dishes of warmed water under it both Friday night and all Saturday morning, reheating the water every hour.