No matter how it's cooked, bread is done when the moisture is largely cooked out of the center and the interior is at an appropriate temperature for the sort of crust you're trying to get. If you want a soft crust, cook to an internal of around 190F. If you want a crusty crust, cook to an internal of around 205F. Higher temperatures, shorter cooks promote crusty bread. Lower temperatures, longer cooks promote soft crusts. Cooking to a higher temperature will, as already said, result in a crustier crust.
You see, the "no knead" process is not the determinative aspect of cooking time and temperature strategies. The whole deal with lid on - lid off, and all that stuff, is the second major technique in the recipe. A technique which has no direct connection to the lack of kneading. That's a variation of "cloche baking," which means baking in a container which holds the moisture in. It's an old fashioned way of building an "artisanal" type crust. All this temperature/time craziness is about crust.
This should make some sense out of the problem. In terms of solving it, I recommend a common sense approach. All of the recipe approaches will work, as long as the bread is cooked long enough. But each approach will result in a different crust texture. Analyze the time and temperature recommendations in terms of the rules I gave about crust, and choose the temperature profile which best suits you on that basis alone. In a way, it's not fair to you to put the onus of making the choice on someone who has never baked this bread; but what the heck? I've got faith in you. If anyone can handle it, it's you!
If you do not have an instant read thermometer with a thin probe to check the bread's internal temperature. Check indirectly for interior temperature by checking for how much humidity is inside the loaf. That is, thump it. When it sounds hollow, it's done. Ideally, you can catch it at the transitional point when it's not quite done -- then on the next check it will be just done (190F), and you can allow about 1 minute for 1.25F to build some crackle into the crust, if that's your desire.