Red Star active dry yeast, I suppose that's "commercial" -Sourdough or commercial yeast?
At the start of the Covid pandemic I start making no-knead bread in our enameled Dutch oven. For the most part, the bread was good (3 cups KA flour, 1 to 1-1/2 teaspoon salt, one cup warm water, a teaspoon or so of sugar and a teaspoon of the above yeast (volume mixing, not weight). Mix it all together, let it rest overnight, in the morning, fold it twice, let it rise and bake. I have no sourdough starter. I remember several months (a year?) @iveofione mentioned stretch and fold as a technique he was using....