Cook's Illustrated just published a revised recipe for this bread. It includes the additions of beer and vinegar to add flavor, and includes an ingenious yet simple method for transporting the risen loaf to the hot dutch oven. You let it rise on parchment in a skillet for the second rise. Then you can just transfer it on the parchment to the pan. You also do knead it 10-15 times.
I forgot to take pictures of the in between steps, but here it is before the first rise and after baking. It is absolutely gorgeous.
Okay, so I have admit that I never liked the crumb of the original no-knead bread. I kept thinking it must be something I was doing wrong. The interior of the bread was just so moist and borderline gummy. Plus, it just wasn't very flavorful.
I had read some early reviews about this bread that were wishy-washy. I was worried I might not like it. I am thrilled to say that it is fantastic. The flavor may not be quite as good as bread made with a preferment. However, it is very good. The crumb is still pretty holey and the crust is nice. The shape is much improved due to the parchment sling.
I can't stop thinking about the green olive/rosemary/parmesan variation. I wish I had another bottle of beer I would try it tonight. Of course today is Sunday... I am one ounce short. I believe I might try it anyway.
This recipe is on CI's site, I would be happy to email it to anyone that wants to try it.