This article says it will work with any of the no-knead recipes, and for a regular white boule it says, "bake for 25 to 30 minutes; remove the lid and bake for another 5 to 10 minutes, until the loaf browns fully." I know that's the general idea with dutch oven bread making (bake mostly covered, and then pull the lid off for a bit). But what should the proportion be for no-knead whole wheat bread, where the whole cook time is 20 minutes? 15 minutes with the cover on, and 5 minutes off? 10 on, 10 off?

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