I’ve been making Cooks Illustrated “Almost No-Knead Bread” recipe for over ten years. I must have made hundreds of loaves by now.
I always use the exact same flour, and I weigh all of my ingredients, and use fresh yeast that I keep in the freezer. The instructions say to let rise for 8-18 hours (with a subsequent proof of 2 hours) and I always stay within these guidelines.
Sometimes the dough comes out very wet, sticky and loose and the resulting loaf shapes into a flat blob.
Sometimes, however, the dough is considerably firmer and dryer and I get a much taller, taut round that bakes up much more beautifully.
The only variable is the ambient temperature and time of the initial rise. After all this time I’ve still never figured out what contributes to a saggy, loose loaf and a taut, dryer round.