I baked two loaves of no-knead bread on Saturday afternoon. Click for the recipe. Though both loaves came from the dough that I started on Thursday, I baked one indoors and the other outside. The sliced loaf was baked in a 12-inch deep-style Dutch oven with coals for 450 degrees. I set the other loaf inside a deep fry skillet with a lid and placed it inside my oven at 450 degrees. The lid came off after 20 minutes.