This was my first no-knead sour dough and it came out well, crusty and tasty with a good lift in an 8" cast iron skillet, and a crumb very similar to the pictures. I used whole wheat bread flour and King Arthur AP, and since I was using discard from my sister's starter, I 'proofed' it with 40 g each of flour and water for 4 hours to make sure it was alive.
The top was speckled with brown spots where the surface of air bubbles had darkened more than the rest of the crust. I think perhaps I should lower the temp to 450 +/- after the first 15 minutes. As baked, it took 37 minutes at 475 to reach 208 degrees on my meat thermometer.

My only problem (and it is one I have had with every no-knead bread I have made) is that the interior seems a little too moist and gummy, despite being fully baked and reaching the specified temperature. Any recommendations? I do weigh flour and water, and proofing and resting times are as per the recipe.

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