I saw this recipe in the New York Times yesterday and could hardly
get home fast enough to try it out. It uses a very wet dough (about
80% hydration), little yeast, long rise, and bakes in a pot in the
oven. And you really don't knead it at all.
Made my first batch with fresh ground 100% hard white wheat, and it
is delicious.
http://www.flickr.com/photos/debunix/293430429/
http://www.flickr.com/photos/debunix/293430388/
Try it out.
Diane Brown in St. Louis
http://www.well.com/user/debunix/recipes/FoodPages.html