This easy, no-knead loaf features the best crust we've ever obtained using our home ovens. Based on the method from jim lahey outlined in a new york times article by mark bittman, this bread requires very little effort. But you do have to plan ahead start it the night before, then bake the next day, or start early in the morning for bread in the evening. Note that this recipe makes a very dark-brown loaf; if you don't like your bread "Continental-style" Just shy of burned cut back on the baking time, as suggested in the directions.
