Oh I love hearing that! I need to make more. I am thinking of giving it as gifts to some of my neighbors.
I just have to remember to make the dough before going to bed.
It really is very easy and good bread.

Recipe?

Crusty Bread

3 C. AP flour
1 3/4 tsp. salt (I use 1 1/2 and sprinkle some coarse sea salt on top)
1/2 tsp. rapid rise yeast (must use rapid rise)
1 1/2 C. water

Mix together, cover bowl with plastic wrap and let sit on kitchen counter 12 - 18 hours.

Preheat oven to 450. Place pot and lid (oven proof -cast iron if you have it) in oven for 30 min. Meanwhile. Pour dough on heavily floured surface and shape into ball (dough is very sticky). Cover with plastic wrap and let sit while pot is heating. Remove pot from oven, drop in dough and cover. Return to oven 30 minutes. Remove lid and bake additional 15 min. Remove bread from pot and place on cooling rack. I'm making some for friends, too Raven.

I copied it down..thanks for the recipe! :0)

I had posted it on a recent recipe thread with links to pictures. I will search for it and try to bring it up to the top.
It's incredibly easy and pretty.

Please--How big a pot? If no cast iron, then what?
I want to try this,

Can I assume AP stands for All Purpose flour?

I think this is the original post from Raven.

Here is a link that might be useful: crusty bread

I'd make this in a heartbeat if I could still use regular (wheat) flour for baking!

I don't have AN IRON PAN-THEN WHAT CAN I USE?

You can use any oven dutch oven. This bread is so good and it makes wonderful toast. I don't have rapid rise yeast so I just use regular yeast and it works fine.

This post was edited by ruthieg__tx on Sun, Dec 14, 14 at 17:00

Here is my dutch oven...It is heavy and has a lid as well. I had just taken the bread out of it...

Here's the original recipe from the NYTimes - way back in 2006.
If you just google No Knead Bread you'll get lots of article, videos and suggestions on tweaking the original recipe.

Here is a link that might be useful: NYTimes - original recipe

I copied the recipe and will try it as well. Now to find a proper pan. Thanks for sharing.

I use an enameled cast iron pot with lid. Any large pot that can go in the oven will work, I would not use anything with a coating or plastic handles.
I have several brands of them. If you have an HEB grocery store near you they have some very nice ones for very good prices.
I tried using parchment paper and it works but you don't have to.

I make the no knead bread and instead of using a pan I use a pizza stone.
I can shape it into a long loaf or a boule or use a loaf pan.
It always turns out.

I make the no knead bread and instead of using a pan I use a pizza stone.
I can shape it into a long loaf or a boule or use a loaf pan.
It always turns out.

I just took a quick look at the Cooks Illustrated version, (adapted with credit a few years after Mark Bittman's article in the NY Times).

The dough is wetter than most bread dough and is deliberately baked in a preheated, covered vessel to get the same characteristics in the final product as can be done in a professional bakery where ovens with steam injection are used.

In the CI version, the dough is covered with plastic (to retain moisture) for the second rise. That's done on parchment paper, so that the wet dough can be easily put into the 500 degree preheated dutch oven without having to be touched. And, so it can be quickly removed from the dutch oven when done, to avoid having to manipulate a 10 pound pot that's 425 degrees.

The other significant differences are that they replaced a portion of the water with one tablespoon of distilled white vinegar and 6 tablespoons of plain American beer. Both are added to jazz up the bread's flavor.

It's done when the internal temperature is 210 degrees.

I was at Kohls today to buy a gift card and decided to check out the cast iron dutch ovens. Oh my! I could barely lift the lid of one. lol They were on sale for $69 and some more percentage off if you used your Kohls card. Well, I lifted and put down, lifted and put down, that beautiful yellow dutch oven until I finally decided my wrists and back just wouldn't be up to it. Boo hoo. I looked at another smaller non-cast iron pot but I just now read the original post of raven's and it would have been too shallow. And do you want to know the kicker? I used to have a cast iron pot with a lid and a handle one could use while camping. I purged my kitchen after the remodel and have no idea what I did with that. :(

So I remembered on the way home that I have a big deep Corning Ware covered dish. Would that work? Then I hunted for yeast and finally found it at the third store I stopped at. It isn't rapid rise tho. I do see by that orig.post that there is a recipe to help it rise faster.

Anyway, after my tea I'll get ingredients together and see what happens. I suppose I shouldn't put the dough to rise too soon if I want to wait and bake it mid-morning tomorrow.

It won't hurt to let it rise longer. I think corning might work if the lid seals pretty good. I have read some that sealed it will aluminum foil.
I have several of the enameled cast iron pots but I can't lift them myself anymore so I try to do it when my husband is around to help and my neighbor is great about helping me out too. I do love those pots, they make the best roasts in the oven. Lots of things I just particularly like cookingin them.