Okay, folks - I think I've been using the easiest way to have fresh crusty bread in very little time. I usually make it this way, but I wanted something requiring even less time on the day of. I think this fits the bill, and less dishes are dirtied on the day the bread is baked. I also think it's the same thing that Amy Karol does; I found her post after I tried this out. I borrowed Artisan Bread in Five Minutes a Day from the library. Let me say that the book is fantastic, and if you're looking for a million recipes based on no-knead dough kept in the fridge, definitely check it out. The idea is that you mix up your dough, plop it in the fridge (it keeps for a long time), cut off a blob, rest it once and bake it. I don't use the peel or cornmeal; just bake it the same way as my usual loaf, in the dutch oven. I love having that dough sitting in the fridge, just waiting to be baked!
This ambitious seed, about the size of an egg, drifted into the house the other day. Anyone know what it is? It was so beautiful; I hope it finds a good place to grow.