Emile HenryMade In France Bread Loaf Baker, 9.4 x 5"", Charcoal

Q: What size loaves may be used in this pan? 1, 2, 3 lbs dough?

I cannot say to the poundage, as each type of bread made would be different: but I make a dough with 3.5 C of Flour and 1.5 C fluid (usually water) with other ingredients which fits just fine (whatever weight that translates to).

Q: The video shows a baker making bread without kneading, just mixing the ingredients, letting the dough rise, + proofing it in the pan. Is that right?

I have used this pan for no-knead doughs. I can't speak to the recipe or method shown on the video you refer to. But, no-knead doughs usually have a high liquid content, so depending on how wet the dough is, you might want some parchment paper on the bottom to prevent the dough oozing out. No knead doughs are a topic unto themself and there is a lot of info on the internet and on youtube.

Q: Does the black one cook better or faster because it absorbs more heat?

Black absorbs light, making it heat up in the sun. Because the oven heats using temperature instead of a light source, it should make no difference.

Q: Has anyone tried No Knead recipes like the crusty white or whole wheat in this?

Hello Paul,No knead bread recipes work great in the Emile Henry Bread Loaf Baker! The burgundy clay and the dome lid recreates a traditional bread oven. Thank you,Emile Henry USA