Converting kneading recipe to no knead recipe
I am not an expert by any means, but my understanding of the no-knead process is that it really is just TIME that makes all the difference. I do not think you would need to alter the amount of liquid in your recipe. The time is just for the yeast to do its thing and develop flavor in your dough. Kneading accelerates the process, but if you have the time to allow the dough to sit, you can achieve the same thing with less hands-on work.