These breads are typically baked in a cast iron dutch oven, though other vessels are OK to use. The key to getting a perfect loaf is to have a lid on the pot and high baking temperatures. A good seal on a baking vessel creates a steam environment, which helps make no kneads so wonderful. The lid is removed for the last part of baking (follow recipe directions), to obtain a nice crispy crust and brown color. There are also many recipes for no knead breads baked in open bake pans. The final result may be different than the covered pot method because the dough does not bake with steam that would be formed inside a sealed pot. I have not tried this method yet, but results I've seen online do look very tasty!
I purchased a Lodge brand 5 qt. cast iron dutch oven which is American made. This is actually 3 products in one, a dutch oven, an open pot and a skillet (lid functions as a skillet too). There are a variety of manufacturers and prices vary, but a Lodge 5 qt. dutch oven can be bought for just under 40 dollars. It's a great value, especially considering its multiple use potential. An enameled cast iron dutch oven is a more costly product, but will not need the additional care and seasoning that cast iron does. The care and seasoning of cast iron isn't that involved though. Lodge's website has information to help you. When buying a dutch oven to make no knead bread, be sure all parts of the pot can withstand high temperatures. (450 degrees). Some products sold have lid handles that will not stand up to these high temperatures. Cast iron is not the only vessel you can use to make no knead bread. Some people use pottery bakers, Corningware, and Pyrex vessels.
There are many, many recipes for a great variety of no knead breads, some are very hearty with seeds and whole grains as well as basic crusty white bread. You can find them online and in cookbooks. Even if you have been reluctant to make traditional yeast breads, you should not shy away from trying no knead breads. You can use quite a few different types of flours including whole grain. There are gluten free no knead breads too. Using organic ingredients is always an option. For me, the best reward is that your bread will be fresh and have simple ingredients that you can pronounce. No artificial ingredients, no stabilizers, and preservatives etc. Nothing smells better than fresh baked bread.
My very first loaf was a No Knead Harvest Bread from the King Arthur recipe collection. Link appears below.
http://www.kingarthurflour.com/blog/2011/10/21/no-knead-harvest-bread-the-easiest-artisan-loaf-youll-ever-enjoy/
Lodge products are sold online and in stores. Pricing varies. Here is Lodge's website to give you more information about cast iron products, their use and care, and cast iron cooking recipes.
http://www.lodgemfg.com/
Here is one of many videos and websites that can help you learn about making no knead breads.
https://www.youtube.com/watch?v=Ruw2Vu161pU
Photos:
This is my new Lodge 5qt dutch oven with skillet cover. I mixed the dough in a large white bowl then covered it to rise for 8 hours. Then the dough was placed in a parchment lined pot. I used parchment because my pot is new and I worried about the bread sticking to the pot. The dough was then allowed to rise another two hours. Many recipes have the second rise occur in a covered bowl or on a counter top covered with a towel. After the second rise, dough ball is then put in a preheated vessel and placed in a preheated oven. This particular recipe did not require preheating, and the dough ball went straight into a cold pot for the second rise. After the second rise in the pot, I placed the cold pot in a cold oven and set the oven to 450. I then followed baking directions found in the recipe. The final product was beautiful. Slices show the delicious nuts and fruit.