How to get a open crumb bread without a starter
I haven't tried it as I don't have access to active dried yeast rather than the instant or bread machine variety, but I can't see why a no-knead dough method would not give you the results you want.

You would have to prove the yeast first by adding it to warm water rather than adding it to the dry ingredients which is the method I use.

Using regular and bread flour I have had great results with a proofing time of up to 18 hours. In the baguettes I have baked the result has been quite light, with holes up to 1 cm in diameter. If you baked your loaf using this method in a Dutch oven instead, you would get a different consistency due to the trapped steam. Either way, the long proofing time will give you quite an airy loaf.