Bread-Bakers v106.n044.2

The New York Times (web edn.) has a recipe and description of "no 
knead" bread.  The recipe uses very little yeast, has high hydration, 
a long 18 hr. proof, and is baked in a Dutch oven, covered, for part 
of the time. You can find it under Dining and Wine section at 
www.nytimes.com.  The title of the article is:  The Secret of Great 
Bread: Let Time Do the Work 
<http://www.nytimes.com/2006/11/08/dining/08mini.html?ref=dining>