3rd & 4th batches of no-knead dough

3rd batch of no-knead 14 day dough
made into 6 buns

On the dough's 13th day,  I shaped half of what was left into 6 sandwich buns.  We had sloppy joes for supper that night,  It was very nice to already have the dough made on a busy day.
They rose up almost as good as fresh dough.
However,  we were not crazy about this batch either.  They are certainly edible but the crust, especially the part that bakes on the stoneware, is just not good.  It is chewy in an unpleasant way.

Since we were not thrilled with any of the first 3 baking attempts,  I threw out the 4th batch.

In the future,  I will try this no-knead method again.  I plan to use a different recipe though, maybe one that includes at least a little sweetener and fat.

Have any of you had any more success with this method than I did?

2nd portion of no-knead dough

I used the 2nd of 4 portions of the no-knead bread dough we mixed up Saturday.  It has been waiting patiently in the fridge ever since and does not seem of changed much.

From the second portion,  I made one good sized pizza.  It was topped with chunky tomato pizza sauce (no off spring at this meal to complain about that)  onions, bell peppers, a little sausage and mozzarella cheese.  

It baked up just about like any good pizza dough.  

We liked it,  just not quite as well as my regular pizza dough.

Unbaked

baked

one slice