I always like to explore new things, and "No Knead Bread Making" came to my attention. It's a fairly new area of interest, made popular by Jim Lahey. He calls it "minimalist baking" that produces a really good loaf of bread with little effort. The main concept is that you let time do the work. You need about 24 hours to make a loaf, so you have to plan a bit and of course, be patient!
You use very little yeast and time does the work by allowing dough to "ferment" vs. larger amounts of yeast creating the rise. Author Harold McGee (On Food and Cooking) states that the "process makes sense. The long, slow rise does what intensive kneading does, producing a strong elastic network." Use of longer fermentation is nothing new. It's been used for ages, but, "what makes Lahey's process revolutionary is the resulting combination of great crumb, lightness, incredible flavor — long fermentation gives you that — and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros." (source: NYT The Secret of Great Bread: Let Time Do the Work).
Find out more by reading the article below. Be sure to watch the video!
http://www.nytimes.com/2006/11/08/dining/08mini.html?pagewanted=all
http://www.nytimes.com/video/dining/1194817104184/no-knead-bread.html
http://www.nytimes.com/2006/11/08/dining/081mrex.html?ref=dining