I am and will probably always be in awe of Jim Lahey and what he made manifest of the power and inevitability of yeast and bread. Despite the drama, I dabbled in no-knead bread 2 or 3 times until I reverted to conventional doughs made from pre-ferments in convenient time frames.
Still, I *never* make bread anymore -- by hand, stand mixer or bread machine -- without baking the dough in Lahey's hot, enclosed pot method. I also now use significantly wetter doughs. Those, to me, are the real enduring triumphs of his method and the things that have moved baking bread at home into a whole new category of excellence.
How about you guys? Still making bread? Still using no-knead or how have you moved on from it?
PS Isn't it great that it's cooling off and time for sweaters, Fall colors and dinners of hardy soups & crunchy crusted bread with cheese!