Its just Alton Brown's recipe. He uses Imperial instead of metric. And now that you have made me look, I see that it calls for bread flour, and I have been using AP. 12oz filtered water, 2 1/2 tsp. salt, 1/4 tsp active dry yeast. Mix ingredients, cove and let sit at room temperature for 19 hours. Turn out, and turn it over on itself a couple of times. Form into ball, cover and let proof 2-3 hours or till double in size.
I must say it is a great bread with AP, but I certainly slipped up on the flour. Will get Bread and try it. I have also wondered if I put it in the KA and kneaded it for about 10 minutes if it might work the gluten in the flour and create a stronger dough. That would defeat the no knead, but I could careless about that.