OK, you all have got to try this - well, except for you Dy - I don’t know if it would work with non-wheat flours :-) - No-Knead Bread. Here’s the article about the process and how it came about from the NY Times. (Sorry about the obnoxious mandatory registration… but really, the recipe is worth it)

I started some at about 4 p.m. yesterday and it just came out of the oven about 30 minutes ago. It is delicious - great crust, great texture, great flavor. It really is easy to make (I think I’ve spent perhaps 15-20 minutes in total, including clean-up) and while it is a little hard to believe it will actually turn into bread, it produces great results. Finally, a way to replace those $3+ artisan bakery loaves!