A test to apply in no-knead dough: after the rise in the bowl, lightly wet your hand with some water and then pull some dough from the side of the bowl. You should see strings of dough adhering to the bowl, stretching at least an inch or two. If that doesn’t happen, then your dough lack gluten development.
Also, another factor: you MUST preheat the cooking vessel for 30+ minutes, and then it must be tightly covered for the first half of baking. This preheating is the toughest part of no-knead baking: you knead oven mitts and some boldness to get a dough into a very hot pot.
There are further tricks involving parchment paper for rising and more. But do try your process of elimination.
