I first saw a recipe for no knead bread in a Mother Earth News magazine. I tried that recipe and the dough was just too wet for me, but I loved the idea that over time the yeast would essentially knead the bread for you and that it was really forgiving around the time it was rising - 12-18 hours, give or take. I ended up testing a recipe that was recommended to me by a colleague (thank you Cassie) and we did an experiment with traditional and quick rise yeast. You couldn't tell the loaves apart. So use whatever you've got.
The recipe was made popular online by Mark Bittman (aka the Minimalist) and Jim Lahey (Sullivan Street Bakery), although there are a ton of videos about this and magazine articles going back decades. I mixed and matched from the videos and articles and this is what's worked best
Recipe and directions:
3 cups of flour
1/4 t yeast (heaping)
1 t salt
mix
1 1/2 - 1 3/4 cups water
stir it all up until combined, it looks wet and shaggy
let sit 12-18 hoursish
turn out onto well floured surface
pat out into a rectangle
fold over 3 times and leave on floured baker's couche, seam side down
let rest 30 min to 1 hr (this was left out of the video but is a necessary step imho)
preheat cast iron dutch oven at 500° while dough is resting
drop dough very carefully into extremely hot dutch oven
put on lid and put into oven for 30 minutes
remove lid for 15-20 minutes - open away from you to avoid the steam inside