This lovely loaf started out as baguette dough. Long story that I won't bore you with, but let's just say I was way off on my timing, and it is a timing-sensitive method. I didn't want to throw out the sponge, so I decided to wing it and do a sort-of no-knead that ended up being hand kneaded for about 10 minutes!
It smells heavenly, and has the best rise I've ever gotten out of the dutch-oven inside of the oven method of bread baking.
Hurry home, Chad, I want to crack open this baby!