I made Lahey's no knead bread again just to reassure myself of using this as default recipe (and that the last successful bake was not just a fluke). The bread is really easy to make and does not take much time. Most of the time spent on waiting as the book indicates, but it is well worth the wait. Couple people who tried this bread agreed the flavor is not as complex as Tartine, and also there is not the same aroma Tartine bread has. So, one thing I did as an experiment was to add Tartine's starter to the bulk fermentation, and the result was an improved aroma and crumb color.
This is dough after the first fermentation, very relax with gluten.
This is my 2nd attempt. Good crumb structure with lot of air pockets.
This is probably the best one. I also added in Tartine Starter which seems to change the aroma and color of the crumb.
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