I can’t remember where or when I ran across the concept of no knead bread, but something caused me to remember it yesterday and I went in search of more information. The #1 google result is this NYTimes article/recipe. I also found the video below which does a decent job of outlining the steps involved. There’s not that much too the recipe, makes sense being the whole point, but it’s not quick. You don’t have to put much work in, but you do have to wait, 18-20 hours from the time you start until you’re eating warm fresh bread out of the oven. It’s a little cooler than ideal in my apartment so both the overnight and 2nd rise were a little less than desired/expected, but it didn’t seem to hurt the final results too much. I’d imagine the toughest part of the process for most people is going to be coming up with a heavy oven safe pot/casserole to cook it in. I ended up going with a 4 qt Corningware French White caserole with a Pyrex lid. If I had my choice I’d probably go with a cast iron dutch oven as I would expect a little better browning on the bottom of the bread and wouldn’t have to worry about it being delicate (and could crank the heat up a bit more safely,) but I was pretty happy with the results. Take a look for yourself in my Gallery