In order to make a fair test, I carefully followed the directions for one of the bread recipes that came with the bread mold, including weighing the ingredients European- style (Lékué is headquartered in Barcelona). I used the recipe titled "Easy-to-Make No-Knead Bread" in part because it requires a long slow rise (6 to 8 hours) which suited my schedule for the day. I mixed the dough at 12:30 p.m., right after midday prayers. The mixing process was not enhanced by the floppiness of the silicon mold, and the suggested spatula became increasingly useless as the dough got stiffer, so I switched to a wooden spoon. As directed, I mixed the ingredients, closed up the little tab and covered it with a towel.
I checked the dough throughout the afternoon, and found it had risen to the top of the rim by 4 p.m. and it never rose any further. I followed the instructions for baking: 425 degrees F. for 40 minutes, then I removed the loaf from the pan and baked it 10 more minutes on the open rack. The result was an oddly-shaped but definitely crusty loaf of bread, not very browned, but that's what I expected with a recipe that had no sugar and a long rising period.
God bless and happy baking!