We're glad to hear that you've been enjoying the Naturally Leavened Sourdough Bread recipe, Ken! The No-Knead Sourdough Bread does best when baked in some kind of vessel, it's a fairly slack dough so without some support the loaf will spread outwards more than it will rise upwards. If you have a 13" pain de mie or similarly sized loaf pan or vessel that can withstand such high temperatures in the oven, we'd recommend trying that. You could also try dividing the dough and baking it in two standard-size loaf pans or experiment with baking the loaf free-form but you'll want to do your best to shape the dough as tight as you can to help encourage it to rise upwards rather than spread out as it rises and bakes. We hope this helps and happy baking! 

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