If you haven’t already heard about the infamous No-Knead bread that Mark Bittman wrote about in his column early in November, then you and I are both late to this party. So late that I won’t bother to write much, other than to add my voice to the ringing chorus of happy disbelief at how easy it is and how well it works. One caveat is that if you do make this bread and pull it out of the oven at 11 pm on a Sunday night, there is a very high probability that you will consume it along with a large quantity of good olive oil before you go to bed. I should also point out that jamming hot bread directly into your mouth will hurt, even though it may seem like a good idea at the time. article, update, video
Update: The recipe is behind the NY Times pay-per-view firewall (the video is still accessible), so here it is:
3 cups of all purpose or bread flour
¼ teaspoon yeast
1 short tablespoon salt
Mix all in a bowl large enough to let dough rise
Add 1 1/2 cups of water & mix well, but do not knead.
Will be sticky. Cover and put aside for 15-20 hours.
Flour counter top and dump dough on floured surface.
Shape into a thick, flat, patty and fold the bread over on itself.
Place seam-side down on a well floured dishtowel and let rest/rise for 2 hours.
Preheat oven to 500 degrees with (Dutch oven inside) for 30 minutes.
Place dough ball seam-side up in Dutch oven and cover with lid.
Bake at 450-500 degrees for 30 min. Remove lid and bake until bread is browned, remove.