No kneading bread

I stumble across this article (http://www.nytimes.com/2006/11/08/dining/081mrex.html) taking about how Jim Lahey baking his no kneading bread. His no kneading method is incredibly easy to follow and the results are to some extend rather satisfying. I normally use 6 cups of strong white flour, mix with 1 teaspoon dry yeast, 1 teaspoon salt and enough luke warm water, using a pair of chopsticks to make a rather wettish dough (see picture). Then all I have to do is to do nothing for about 5 hours (the longer the better but I have so far had not tried to let the dough develop for more than 12 hours). After the dough is shaped I will leave it for another hour until the dough is doubled the volumn.

Meanwhile I put my secret weapon (a glass dish with lid) into the oven and heat it at 200 degree C for about 20 minutes. The dish is scotchingly hot by now so when I put the dough into the dish, it won't stick to the surface of the dish. The bread is then baked in the dish with the lid coveredd for 30 minutes and then bake a furthe 20 minutes without the lid. The bread is very crusty when it is still hot, so far so good. My problem is that as soon as the bread gets cooler the crustiness of the bread goes. I am going to try to leave the lid on a bit longer to see if that helps to keep the crustiness a bit longer.