No-knead bread fail :)
I love my Artisan Bread in Five Minutes a Day cookbook. I have always had great results with it, despite cheating on a lot of their equipment recommendations. Just for fun, I figured I’d show you what happens when you don’t shape the loaf properly and the gluten cloak breaks. (Note my cheap cookie sheet in place of a real baking stone.)
This loaf tasted just fine, but the slices were slightly oddly shaped. Strangely, I didn’t notice any wrong at all when I put it in; it didn’t show until the loaf was done. Alternatively, just the other day I had a loaf with a huge hole in the top before it baked, and it ended up with just a slight puffiness where the crack had been. Bread is a weird thing, almost magic, really, and if baking doesn’t teach you to let go and go with the flow, then nothing will.