Finally had the opportunity (and time) to try to much-discussed no-knead bread, published in November, 2006, in the New York Times by Mark Bittman, adapted from Jim Lahey's method at the Sullivan Street Bakery. Followed the recipe from the Times closely in terms of technique and timing (full 18 hours slow first rise), although I did substitute a half cup of whole wheat flour for part of the white flour. And had to use Gold Medal all purpose flour, since that's what's available here in Japan--no high gluten or boosts of any sort.
Dough performed as predicted. Rose slowly, bubbles formed on surface on schedule. Preheated oven, with a soaked Roemertopf clay baker, into which I plopped the loose dough.
Finished loaf was indeed crusty, and delicious. Once we get home, I plan to try the King Arthur variation. But Lahey's loaf fulfilled all expectations.
I still expect to knead loaves in future, however, except for the occasional no-knead loaf. Too many therapeutic benefits!