I noticed some small differences between the No-Knead Sourdough Bread recipe that is referenced and the technique as described here. There's no use of a banneton (nor any substitute such as a colander) in the recipe that is referenced, and here the covered portion of the bake is only 20 minutes vs. the 45 minutes mentioned in the recipe. What impacts would the lack of resting in a banneton and the amount of time the bake is covered have on the final product?

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