Barely got this shot...

...before the ravening wolves in our bellies pounced on it again: the no-knead bread of last week, with 1/2 cup of Kalamata olives, rinsed, chopped, and added.

Other small changes:

• I used the metric weights listed here.
• I accidentally left the dough in a cool room overnight (closer to 45-50F than the 70F in the recipe), but I think it benefited the resulting loaf. Makes sense: when I baked at the restaurant here, the French dough rose in a  refrigerated cabinet overnight.
• I moved twenty minutes from the second rise to the first within a 24-hour schedule: first rise 21 hours, rest 15 minutes, second rise 2 hours, bake 45 minutes. The crust was slightly thinner than the first loaf, but still delectably crispy and chewy. (I also like the nice, round numbers in those times -- easier to figure.)

We used the last of the previous loaf in a panzanella. A full week after the bread was baked, you might expect it to be pretty stale, but it was still moist in the middle.

Currently trying to decide what flavor(s) and/or shapes to try next.