so here’s my second attempt at the No-Knead Sourdough loaf. Turned out much better than the first (practice makes perfect, sort of). The difference was cooking at 500 for 30 minutes and 450 (uncovered) for 15 (versus 450 covered for 20, uncovered for 10), and letting it cool completely (well, 90%; my wife wanted to taste it really bad 
). Also, the second proof was for 75 minutes; for some reason I think I interpreted 75 minutes as an hour and a half on the first loaf (over proofed?). First proof was 10 hours, and the dough was much less wet. Very happy…Next I’ll try croissants 
Thanks for all the encouragement.