I'm sorry I didn't answer your question about no-knead bread.
On the first day mix 3 cups of flour, 2 teaspoons of salt, 1/2 teaspoon of yeast and 1 1/2 cups of water. It makes a sticky dough. I just stir it with a fork until all the flour is mixed in. Cover it and let it sit for 18 hours -- actually anywhere from 12 hours to 18 hours. It fits into your schedule.
On the second day, preheat the oven to 425 degrees F. Put a dutch oven with a lid in the oven to preheat also. I don't have a dutch oven, so I use a stainless steel pan with a heavy bottom and a tight-fitting lid.
Spread out a clean dish towel. Sprinkle it with about 1/4 cup of cornmeal. Stir down your dough with a fork again, and scrape it onto the cornmeal/towel. Bring the corners of the towel up to cover the dough. Let it sit for 1/2 hour while the oven and pot preheat.
Using oven mitts, pull the pot out of the oven and take off the lid. Carefully uncover the bread dough and tip it into the pot. No need to grease the pot, btw. Put the lid back on, put the pot back in the oven and let it cook with the lid on for 30 minutes. Take the lid off and let it cook for 20 more minutes.
You'll have a very flavorful bread with a crisp crust produced by steam from the dough trapped by the dutch oven and its lid. Like French bread from the bakery.
Hardly any work, but please remember to use the oven mitts.