NY Times bread, or as my wife calls it "Kneadless Bread"

So, I've talked alot about making this bread in previous posts on the original thread but have not documented the experience as yet in photos. So here goes:

3 cups casually measured AP flour + 2 T rye flour (i read somewhere that it enhances the flavor)

1 1/2 t salt

1/4 t active dry yeast disolved in 1 5/8 cup purified water

Oven at 475, baking vessel pre-heated. Baked covered 30 mins, uncovered 15.

1. What I call the biscuit stage-- all the ingredients are dumped in the bowl, mixed just enough to bring it together:

Close-up:

2. 18 hours later:

Those yeasties have been busy-- love the pressure buble on the plastic wrap:

The Fold (actually I folded it twice in 15 min intervals):

3. The oval platter for rising and the oval clay covered roaster:

3. Shaped and put on the platter for final rise:

4. 3 Hrs 15 Mins later (running erands). Apparently there is no such thing as over-proofing?:

5. Fresh out of the oven:

6. Side view, nice oven spring. It's about 4.5 ":

7. Top View:

8. Network of fine cracks on the bottom:

9. Crumb: