Nice job, Murph.  Your crumb is exquisite.  I love the "age" on the dutch oven.  I don't agree with the idea of making a no knead bread in an uncovered cast iron skillet.  Although I believe it could be baked that way, I don't believe you'd get the oven spring you see from a covered vessel unless you found some way to hold the steam inside the cast iron pan.

Nothing wrong with that loaf at all. The crumb looks perfect.

Eric

I love the look of the bread, I don;t know why but when I bake mine in a  La clothe it always bakes up to a point. I keep punching it down when I drop it in the pan but it doesn't help.  Does any one know what I'm doing wrong. Thanks for your help because I new at this but love doing it,  Busy Lizzy

However, it's only possible to make wild guesses without more information.

My first guess is too much flour, from using cup measurements (which are notoriously variable) instead of weighing the ingredients. That means 'La Cloche' is possibly not big enough for the amount of dough you are producing.

If you send more details, someone will spot the problem very quickly.

Cheers

The thing about bread making is that it's very forgiving.  I could make a lot of mistakes but as long as I "catch" it in time for some adjustment it always turns out.  I love the look of your loaf.  It's lovely.  Great job!  Al