OK, I tried it! And it works! It does only take an hour from start to finish. It doesn't have quite the flavor as the original no-knead bread does, but it's pretty good, well worth investing an hour. Very crusty, great as a side for spaghetti and such. A really neat procedure, using the microwave to hasten the rising. My dough did not clean the sides of the Kitchenaid mixer bowl even after adding another 2 Tblsp. flour, but I proceeded with the recipe anyway. Dough was very wet and loose, I could not form it into a ball, but just dumped the dough into the oiled bowl and then the Dutch oven and it worked out fine. Couldn't even slash the top, it was so soft. I wondered about using the balsamic vinegar, it darkens the dough, but it works in the recipe, doesn't affect the taste, at least not in a bad way. I'll try this again, but don't quite know where I'm going next. Maybe more flour but the dough needs to be loose to get the holey texture. Maybe just short the water a tad? If you google no-time bread, you'll come across one site that has photos of all the steps in the procedure; that's helpful. And YouTube has a video of this, but the bread is baked in small loaf pans, which eliminates the thick crust, which, I think, is the best part. But the loaves look lovely. My round loaf looks just like FoxCK's photo. Except for the slashes! I'll be working on this!