I'm curious, why do you reference no knead bread? I wasn't sure how that applied to this recipe... I made the bread today, and interestingly the same thing happened to me. The dough rose beautifully in the pan, baked beautifully...though there were a lot of air pockets under the crust, which was a bit frustrating, and which I have no idea as to why that happens? Anyway I had to run my spatula all around and under and I was able to get them out, but they were super soft. The last time I made the bread I pretty much did the same thing but that wasn't a problem .so had no idea why this happened this time. Pans were well oiled.

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