This sounds delicious, BUT, I have neither a baking stone nor a peel or completely flat cookie sheet that might serve the same function. Also, what kind of digital thermometer can be stuck inside fragile dough without deflating it? Should I buy an instant-read meat thermometer? I just have older-style meat thermometers with much larger diameters. Similarly, what tool is used to "gently" divide into loaves? You mention a "bench" knife (had to look that up, and unless it's buried in the back of a drawer somewhere I don't have one), so what other kinds of knives would do? Given my personal track record with deflating the dough every time I've tried moving no-knead bread into a pan, it seems like it would be safer to make a single loaf, even if it has to be half- or even 1/4 of the size (so that the individual loaves will end up the same size as the ones you've been making). I'd fold it & let it rise all on or in the implement on/in which I'll eventually bake it. Given the small size of our household (and of its individual members), large quantities of bread get stale before they can be consumed, that might be the best way for us. More pictures and/or videos of the steps would be big helps, given that the techniques and tools may be as new to others as they are to me. Thanks!

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