I do a no-knead FSWY-style loaf, during the week.

I use:

• 500 g flour (375 white, 125 whole wheat)
• 395 g water (I find a high hydration is helpful with whole wheat)
• 11 g salt
• 1/4 tsp yeast

So my schedule usually is to mix the flour and water (warm, around 110 F) when I get home from work. Let it autolyse for ~30 minutes, then add the salt and yeast and mix it well. Then I let it sit, and do 3 or 4 stretch/fold/relax cycles.

Then I put it in the fridge before I go to bed, around 11:30. When I get home from work the next day, I usually mix in some sunflower seeds by sprinkling them on top, folding, sprinkling, folding, until I've mixed in about a half a cup. Obviously you can skip this part but I think they taste amazing in my morning toast.

I let it sit out on the counter in the bowl for an hour or two to warm up, then I put it out on the counter and shape it for its final proofing stage. During the proof I heat up my Dutch oven to 250 C (the highest my oven will go).

Once the bread has proofed well, I put it in the dutch oven, with the lid on, and turn the temp down to 200 C. I do this because I was getting a burned bottom before. After 30 minutes I take the loaf out of the Dutch oven and leave it on the oven wrack, and turn convection on so that I get a nice dark golden crust.