Apparently I missed the revolution a year ago, when the NY Times published a NY bakery's top-secret recipe for no-knead bread. Raised as a bread lover on mom's home-made loaves, I've been dissapointed by my own few efforts: the heavy, soggy pain of an amature. So while the manual labor of kneading appeals to me, the idea of not kneading was even better -- one less variable for me to screw up.
You can find variations of Jim Lahey's original recipe all over: YouTube, blogs, and the May issue of Vogue (where I first found the bread in the ironically-exceptional food column of the fashion magazine -- I doubt carbs have much place in the preceeding pages).
As I type, my bread rests in its second-to-last state (before consumption, pray it turns out edible): swaddled in a bran-dusted dishtowel atop the stove, napping for two hours before entering a 500-degree oven in a shiny red le Cruset-esque enamel-clad iron casserole. Expect a full report if everything goes well. Expect a second attempt if not.