Bread for the lazy AND the OCD

Back in December, the NYT ran a recipe for "no-knead" bread.  Imaginary Barbara posted it on my Positive Discipline board and the imaginaries have been all aflutter making it and posting photos (you don't photograph YOUR bread?  Hmmm)  It's crazy easy.   You basically just slap the ingredients in a bowl, stir, and ignore it for 14 hours.  Then you slap it around once or twice and ignore it for 2 more hours (We could call that the "Ike Turner Method").  Then bake.  And oh MAN, the crust on this thing.  Now, if you go for softy crust, you will not enjoy this bread.  And you do not deserve it.  But if you like a thick, crisp crust, you're in luck.  And if you really love homemade bread but are so skeeved by getting dough under your fingernails and in the cracks of your hands and then having to wash them and have wet hands (ew) (and not naming any names.  Like mine) then you will be a happy baker as well.  I mean, just LOOK at this bread!  Here's half white, half whole wheat:
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Here's all white (all white is all RIGHT!  does anything smell as good as white bread in the oven?):



And the 1/3 white, 2/3 7grain/cornmeal mix.  It tastes a lot like the rye bread I used to get in Germany:



The crumb on the first two tends to be a little...gummier than I'd like.  Not enough to be off-putting, but not quite 100% perfect, either.  the rye had a firm, cornbreadier texture.  The crust on the rye is a bit bitter, that may be burned cornmeal?  No idea.  But the bread is great.  The bean pot I cooked it in was a mistake, though.  It stuck terribly and the whole bottom pulled off.  The cast iron dutch oven was a dream, though.

And if you have parmesan butter on hand...well, let's just say I'll be shopping in the husky department pretty soon.