Is it possible to make a no-knead sourdough without the long proofing, i.e., in one day. I usually proof mine overnight in fridge and bake the next day. Can the bread done in 8-10 hours?
Add a little bit more starter and keep it in a warm place and you should be good. The crumb might not be as uneven and it probably won't be as tangy, but you should still get a decent loaf.
Yes, but I think you will notice a difference in the taste. The cold ferment is where a good amount of the flavor is supposed to come from. To make it that fast you will need to have it on the counter which means no cold ferment.
Floydm makes a great comment about using more starter. You could also increase the odds on the flavor if you used some old dough as part of the additional starter.