I have flowerpress to thank for this little piece of baking inspiration: my very first loaf of bread. The 'no knead' type made famous by Jim Lahey from the Sullivan Street Bakery in NY. It's so easy even I can make it. The trick is to plan ahead to give it enough time to work its magic (without you doing any work). For me that meant some simple maths: 18 hours of sitting plus 2+ more hours of sitting (the bread that is, not me) plus 45 mins in the oven = I need to make the dough about 5pm the day before I want it ready. And you also need to have a cast iron pot to cook it in the oven with (mine is a Le Creuset in cobalt blue - the colour is important you know ;)
It tastes really good too. I chose to roll it in a bit of polenta at the end which is why it looks a bit grainy and this gives it a subtle roasted corn smell too which is wonderful. I think I could even get the hang of it and bake bread on a regular basis. Oh and the recipe is Jim's too. He shared it with the NY Times about 3 years ago because he wants people to know how it easy it is to make gorgeous crusty bread at home. Now how lovely is that?