I've been skeptical of the 'no knead' recipes circulating online. Kneading dough causes intricate gluten chains to form, which gives bread it's springy, rich texture. After several sources that I trust praised the no-knead technique I figured I'd give it a try, and I'm happy that I did.
This recipe takes just a few minutes to mix together, but the real key is letting it sit overnight. The incredibly long rise time gives the tiny amount of yeast enough time to create an incredible array through the magic of fermentation. The moist dough baked up easily to form a rich, golden crust.