i make it, and sometimes add my own locally cultured sourdough starter, makes it taste GOOD, and puff like crazy. its really great when you want bread in a day, rather than a 2 or 3 day process. so far ive got a system down i can make 10 loafs of 1 lb breads in about 5 hours, that's from flour to my mouth.
personally i like to knead the doughs for bread as that is how the gluten is developed, without kneading there is less gluten to hold the gas bubbles, less structure, a dough hook on a mixer is great or about 10 minutes of kneading on a floured board.
I don't know anything about no knead bread as the kneading part is theraputic for me and my favorite part of making bread however...I have found that working with fresh ground whole wheat flour you don't get a good rise without either vital wheat gluten or lecithin powder.
Being your recipe has AP flour in it in a great amount though the problem is probly temp. A neat trick for getting a good rise temp is to turn on your oven for ONE minute and shut it OFF. Put the dough in the oven to rise. I use this trick a lot in the winter.
One other possibility is that most recipes it's pretty standard that you would use 1 Tablespoon of yeast for two loaves of bread or 1 1/2 tsp per loaf...I notice your recipe calls for 1/4 tsp of yeast so maybe this particular recipe isn't meant to have a higher rise?Maybe is't coming out exactly as it's supposed to.
it's shocking that some ppl think cast iron is worthless...