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!