Ahhh The Crust!
My first successfully risen No-Knead bread loaf. Still not exactly certain what caused my first seven attempts not to rise but I suspect it was either the old flour, low quality instant yeast, too long of a rise or some combination thereof.
This time I used unbleached bread flour, active dry yeast (1/3 teaspoon) and only went 12 hours on the first rise. Also, I cranked the oven up to 475 as per Jim Lahey. I still need to improve my technique for transferring the dough to the extremely hot pot.