Linda, I'm sorry, I can't find the reference to no-knead bread you're referring to. Could you clarify where it is? As for the air pocket under the top crust – this can sometimes happen if there was either too much flour or too much oil on your work surface when you were shaping the loaf. Both flour and oil can form a barrier within the dough, causing one part to rise more quickly than the other. Another culprit might be under-rising on your second rise, the one in the pan; make sure the bread has crowned 1" over the rim before baking. Good luck next time - hope these tips help. PJH

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