Has anybody heard about this recipe from the New York Times for "No-Knead Bread"? I haven't tried it myself, but I've heard two reliable sources rave about it-- not only about how easy it is, but about the flavor and the texture:

Link to the recipe from the New York Times

(I'm still getting used to the forum, so I hope the link works! At the bottom of the NYT page is a link to an article about the method)

That's a classic method -- truly. That's the way bread was made ages and ages ago. It's a valid method, and if you've got the space and time, it turns out a good product.