I do no knead all the time, 99% of the time with some combination of white whole wheat, spelt, and rye, most with yeast, sometimes with sourdough. I make the dough thick enough for it to retain it’s shape for the final fermentation, and they usually do well when I plop them into the dutch oven. It comes out superb. I disregard what Bittman said about not being able to bake it with the dutch oven. And I agree with Gene that that’s the real revelation.
The only time I knead is when I make white bread, I feel it’s a little better with kneading.