I love leaving this easy no-knead bread to rise for such a long time as it allows the dough to "ferment" slightly and increases the flavor tenfold over doing shorter 1-2 hour rises multiple times (plus it's less effort!). Plus, you can further this extra fermented flavor by retarding the dough – leaving it to rise in the fridge for up to three days (this will slow the rising time but still allow it to ferment for longer).