No-knead bread in LeCreuset Pate Terrine Pan
I am being gifted with a cast iron LeCreuset Pate Terrine pan. It is approximately 4" x 12" x 3" and holds about 1.5 quarts. I am hoping to make no-knead breads in this lidded pan. i am relatively new to bread baking and no-knead breads. So far I have tried the Cook's Illustrated Almost No-Knead bread, the Artisan in Five no-knead and the Leahey NYT No-Knead Breads. I have baked them in the LeCreuset Dutch Oven and the Emile Henry Dutch oven pans. Since there are only 2 of us, the resulting breads are too big to consume before getting stale: hence the terrine pan idea.
I would like advice on adapting the no-knead recipes to this size pan, especially quantity and cooking termperature and time adaptations. Also, there is a tiny hole in the top of the lid, and should I assume this should be plugged to keep all steam inside.
Thanks for listening.