To Slash or not to Slash
I like to slash the top of the dough although it's not in Jim Lahey's / New York Times recipe. Otherwise, the loaf can come out like these. It is difficult to slash the doughs made with extra liquid--although even a slight scratch shows up in the final loaf.
For comparison, here's a loaf that was slashed:
Quinoa No-Knead Bread. The peak in the back is due to the dough being thin and sticking to the parchment paper. I forgot to slash the top due to the difficult of handling the dough even in parchment paper.