When I make my no-knead bread, the bottom of the bread always becomes extremely thick - almost like the skin of an african elephant.  I bake the bread in an IKEA 365+ pot made of stainless steel. The bottom of the pot is quite thin.  Do you experience something similar when baking and do you have any suggestions on how to avoid breaking the teeth on my guests?  My recipe:   600 g flour (I have tried all variants)  5-6 dl water A small hand of salt A pea of yeast   Dissolve the yeast in some water. Add flour. Add the rest of the water. Add salt. Mix the ingredients well. Wait for 12 hours. Pre-heat the oven and the pot to 275°C. Take out the pot, open it and add the mixture. Put it in the oven. Wait for 30 minutes. Take of the top of the pot. Wait for 15 minutes.  Take out the pot and take out the bread. Eat it now if you like hot bread, or wait 20-30 minutes if you want the bread to become less moist. 
While I agree that these types of warnings are conservative and partially CYA, I would suggest that they not be dismissed.  What needs to be understood is that there are other factors involved past the production method. Even if a mfr./producer observes and maintains the highest quality standards in their production facility, they have no control over how the food products are handled after leaving their facilities.  There are many transportation and storage steps between the time products leave a production facility and the time you pick it up from a grocer's shelf. If, in any one of these steps, the food has not been handled properly, the safety has been compromised.  While I would say that the risk may be minimal, it still exists. I am not overly conservative in my own kitchen, but one needs to know that the risk can be real. And just because something hasn't happened yet, it doesn't mean that it can't. 