Yeast Breads

Whenever I've tried making yeast breads in the past, I've always failed in spectacular ways. Mostly the result was an inedible brick. Somehow, the kneading was always insufficient. So, when I read Mark Bittman's blog http://bitten.blogs.nytimes.com/ in which he described making no-knead bread, I had to try bread again. Using the principle of letting a very moist dough rise for 12+ hours and baking in a sealed container (pot + lid) produced a bread with a crisp crust and a very satisfying crumb. Compared to intensive kneading, sleeping while the yeast does all the work for you is very easy!