I like no knead bread recipes because kneading was my most common issue (and may actually be the cause behind this) and takes the most work.
I thought I succeeded at resurrecting my sourdough colony- I saw bubbles in the dough lump. It seems not. This is after "rising" for 24 hours.
I did add more extra flours to the dough but it is still overall 2/5 bread flour 2/5 whole wheat flour 1/5 sesame/flax/millet flours. That's a lot of non gluten flour but I don't think enough to cause this catastrophe.
I did add a lot of oil (10%), and even more came with the flax and sesame flours, so I wonder if it simply a lack of gluten development. It was supposed to be a no knead dough but maybe with such high oil and low (65%) water content the gluten couldn't form. During the little handling I did do, the dough seemed acceptably developed however.
I found a paper showing negative effects on dough stability from sesame flours (pdf) in the range of the amount I added (15% or more).
As always, more experimentation is needed.
me & bread dont get along, thats what mine looks like when i try :(