This is my first attempt at No Knead Bread (wrote about it previously with links to recipes).
This was a bit of a mashup with something from Cooks Illustrated that recommends a *little* bit of kneading, and the addition of beer and vinegar.
I didn't have any beer, but I did add the vinegar, and I did knead for about 10 minutes. I let it sit yesterday at 5pm, and started working with it at around 9am this morning, so it sat for 16 hours. The modified Cooks Illustrated plans on anywhere between 8 and 18 hours.
1/3 whole wheat and 2/3 white (both unbleached organic all purpose from Spud). The crust is nice and substantial, the crumb is bit too light for me: will have to experiment with heavier grains, maybe some rye flour. Will have to see how it tastes when it's cold: fresh out of the oven all bread is fantastic.