I tried making the New York Times no-knead bread last night in a 4qt stainless steel sauce-pot. It has a lot of potential, but will require working out of some kinks.
I ground 370g of hard red spring wheat. I mixed in 1 1/4t salt. I then mixed in 295g tepid water to get about 80% hydration. Last I added 1/4c starter. This should have been pre-wisked with the water. The key is to have a well hydrated bread. I covered the bowl with plastic wrap and put it in the refrigerator overnight. In the morning I set it out on the counter before leaving for work. When I got home I took it out of the bowl and folded it 3-way like a letter you put in an envelope and then once again and put it back in the bowl to proof for 3 hours. I pre-heated the oven to 425 and put the pan and lid in. When it was hot I simply dumped the dough out of the bowl and into the pan and covered it with the lid. At 30 minutes I took the lid off and continued for another 15 minutes.
The results are interesting. The crust is nice and the bread is chewy. However, I should have either baked it at higher temperatures or left it in longer. It wasn’t quite done. It also could have used another hour or so of the proofing stage. The holes were not as big as I would have liked. Higher hydration may be worth trying too. I had serious problems with stickage. I had to use a big metal serving spoon to pry the bread out of the pan. It also needs significantly more salt. honey and oil might make it more flavorful as well.
This is worth experimenting with further. Before I try this again I will have to acquire a different pan that will not stick, or perhaps cover the dough or pan with flour or corn meal.