This is a timely article as I was just going to ask a question about cold-dutch-oven baking. Your No-Knead Oat Bread is a favorite, and I've made it at least 20 times. It is baked starting cold. The problem is that never, ever in all my bakes has this bread risen once it is in the oven. I want to convert it to hot-dutch-oven baking, since that type of bread always rises. I tried doing this once without altering the No-Knead Oat Bread recipe, but it failed. Can you describe what the differences are in the recipes that allows for hot-dutch-oven baking? I'd like to abandon the cold, but I love the bread. Thanks!

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