No-knead/JLMBBC Bread: Tips & Tricks #3

1. Just do it.  It's easy.  The recipe is forgiving.  It takes very little time to do, although there's a long wait involved for rising.  And even if you screw it up, you've lost maybe fifteen cents worth of ingredients.  Give it a shot.  Give it several shots. 
2. Find the right pan.  The wrong pan is not a show-stopper, but if you make this a lot (as I do), you'll want to find the right pan.  It needs to be
• ovenproof
• have an ovenproof lid, preferably tight-fitting
• the right size -- for me, 3 quarts works well
3. If it sticks, try this next time:  After you've added the dough to the hot pan, but before you've covered it and re-inserted it in the oven, drizzle a little oil around the edge of the dough ball, at the side of the pan.  Or take a few small pieces of butter and drop them around the perimeter.  The fat will wind up where you want it, and make the loaf easier to get out.  The loaf will also brown a little more.  Of course, you may not need this at all.  I've had very little trouble with sticking in my All-Clad casserole, but it's happened a few times in enameled cast iron (which is a shame, because the loaves in the enameled cast iron look much nicer). 
4. All my JLMBBC posts are collected together here.  Take a look if you like, including the comments. 
5. Why have all three "Tips & Tricks" so far been about some kind of bread?