Bread again: no no knead dough

Bread again. This time no-no knead dough. The no-knead method is nice, great crusts, but the inside of the bread is a bit.. pancake-ey. Not the fluffy crumb we like.

Here the dough is proved twice (45 minutes), and an after-prove of 70 minutes. It does work, and it even fills the pan. This is the best bread I've made so far.

No Kneading Crusty Bread

Yes baking bread, no kneading, perfect crust. And it works. Just mix flour, water, salt, sugar, dried yeast, the night before. In the morning dump the risen dough on a work surface, fold it a few times. Have a cast iron pan and lid ready in the oven at 200°, dump the dough in, lid on, 30 minutes. Lid off, a further 15 minutes. And: crusty bread!
Instructions: Yannick Lescure: https://youtu.be/kB19bv_tHI4 or: Jenny Can Cook: https://youtu.be/I0t8ZAhb8lQ

Basically: by volume (original recipe uses cups), 3 flour (500-800 grams), 1.5 quite hot water, teaspoon sugar, teaspoon salt, teaspoon dried yeast, mix up with a fork in bowl. Cover with plastic, towel, leave overnight. Cast iron pan and lid, preheat in oven at 200º. When 200º dump dough from bowl onto worktop, fold three times, put in pan. Lid on, in oven, 30 minutes. Lid off, 15 more minutes.