You also don't need to wait 16 hours for a leavening. Just about 2 hours with the process explained in the article may be sufficient as well.
YMMV though since, in my experience, the simplicity of it all is actually quite nuanced and delicate. Small changes in water amounts or yeast preparation can yield big differences in the end product. Curious to hear someone's thoughts on this...
Edit: This is also often called a "no knead" recipe...
Leavening for fewer hours gives a different kind of structure the the bread.
Shorter leavening: smaller bubbles, more soft texture.
Longer leavening: bigger bubbles, more chewy texture.
Longer leavening also gives it a more yeasty flavour. I think the shorter leavened bread goes well with jam and the longer leavened bread goes well with savoury toppings.
YMMV though since, in my experience, the simplicity of it all is actually quite nuanced and delicate. Small changes in water amounts or yeast preparation can yield big differences in the end product. Curious to hear someone's thoughts on this...
Edit: This is also often called a "no knead" recipe...