I'm in the middle of trying out the New York Times' No-Knead Bread Recipe, with wolfa's suggestions. And I'm trying to figure out what I did wrong: I waited much less than eighteen hours, since it already had bubbles on the surface, and it was pretty nearly liquid! I've had to add another cup of flour and it still isn't to the point of being "enough flour to keep dough from sticking to work surface or to your fingers". Touching the dough = the dough becomes one with my hands.
This may be my first bread failure. We'll see what happens.
(My suspicion is that the dough was too warm where it was sitting. I'm sure it was more than 70F there.)
Update at 1:30pm: It turned out okay, actually. I'll have to try it again and see if it's easier.