Masa monster no-knead bread

Well, what do you know? It works!
It works, even though everything went wrong. Let me tell you.
First, I intrigued to get my pal Guru on board. She is the recent posessor of a KitchenAid, a fact that makes my face blotchy green every time I think about it. I thought this sounded like a perfect recipe to try a deux, even if thousands of kilometers apart, as she is an expert bread baker -and in this instance I would have no spells of jealousy, as there´s no machinery involved.
We made our doughs, and compared notes the following day. Regrettably, instead of a substance recognizable as dough, we both had a gloopy mess that Guru lost no time in christening "la masa monster", which translates roughly as "the monstruo dough".
Still, we went ahead, because it had certainly risen in a very satisfactory manner, being full of bubbles and life, in the manner of a pestilent swamp.
Instead of the usual method of patting the dough into some sort of bun shape and making a round loaf, I splashed the creature into a piping hot Dutch oven, gave it twenty five minutes covered, and fifteen uncovered.
Amazingly, it turned out fine. Because my le creuset pan was very big, I had a very low, almost flat bread, but it was hollow and golden, wonderfully crisp outside, airy and chewy inside.
The flavour was so good that I didnt´bother with butter or oil, until the next day, when it had gone flabby (but not stale) and began to benefit from light toasting.
I made the dough on Friday, and baked it on Saturday, so I can´t vouch for the waiting time making it so much better. Yet.
I also tried adding more flour to the remainder, because it seems that flour isn´t quite te same over here on this side of the Atlantic.
That has been sitting there patiently for four days now, and it´s time to put it to the test.
Will it be as spongy? Will it be as good? You´ll know soon enough.