No-knead bread works and can be very flavourful. Instead of relying on kneading to work the gluten, you rely on self-organising by increasing the hydration ratio to around 65-70%, you have a very gloopy dough. It takes time. So, there is a real risk of over-fermenting unless you let it rise at unusually low temperature. I have tried leaving a covered dough outdoors overnight (<10C) which worked well, and also in a warm room which ended up not so well (off-flavours and dense bread). This is well worth a read NY Times article
I forgot to mention low dosage of yeast
Main differences: 65-70% hydration ratio, low yeast, ferment in a cool place.
There is a bakery in Lincolnshire in northern england that uses 24 hour fermentation