A small no-knead boule after a long time, using the Serious Eats-adapted method.
Tangzhong, 3 days in the fridge (with a couple of mis-steps along the way, when I thought I would bake it, then had to leave, so put it back in the fridge).
Baked covered for longer (30 mins) for a softer / thinner crust, it took about 50 mins total in a glass casserole in my countertop oven.
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