I baked a small boule for myself after apparently a year.
When I haven’t used my glass baker in a while, I forget things, and so I forgot that for the smaller amount of dough I use, I should do the final proof in a smaller container and not the baker, or it splats somewhat 
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SE modified no-knead aged for 2 days in the fridge, withmy usual tangzhong (to keep it moist because it takes me a while to get through a loaf).
Nice to have homemade bread (impetus was this masala pot roast).
Splatted 
:
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Same recipe, same equipment, not splatted:
