Hi, 

I've just started baking bread recently, have had couple of reasonably successful rye loaves using one of the recipes on this site (Eric's Fav Rye).

I would like to bake some simple white bread using the  the no-knead method. With some research, I see three methods:

1. The method in "Artisan Bread in 5 minutes Everyday", which involves mixing the dough and letting it proof in the fridge and then bake directly
2. The method from the NYT article/video, which involves mixing the dough and letting it proof at room temperature for about 12 hours or so
3. The method that involves folding several times instead of kneading. 

All of those are "no-knead" in some way or other. I think I can tackle any one of those based on what I have done so far, any advice on which approach would give the best results for a newbie?  I am looking to make some white bread that my kids would like, Rye ain't gonna be what they like.

Thanks in advance!

--Vinod