My husband has always made the bread for our family. He was dedicated - kneading his way to the perfect loaf every time. When the "New York Times" published this recipe, it was my answer. I love the old fashion way of doing things, but I am not above cheating.
1/4 tsp. yeast
1 5/8 cup warm water
3 cups bread flour
1 1/4 tsp. salt
Mix yeast and warm water. Add flour and salt. Cover with plastic wrap. Let stand in warm area for 12-18 hours. Flip dough onto a floured surface, knead once or twice, just enough that the bread no longer sticks to surface. I then put the dough in a round oiled/sprayed Pyrex casserole dish. Sprinkle the top of the dough with flour. Cover with a lightly floured cotton cloth. Let stand for 2 hours. Set timer 30 minutes before the actual bake to 450 degrees. Place your choice of baking dish in the oven at this time to pre-heat as well. I use my cast iron pan for the final step. I turn my Pyrex dish over gently and drop the dough into my hot cast iron pan. I bake the bread for 30 minutes with a cover then remove cover and continue to bake for 15 more minutes. Matt Bittman is much more gentle than I am when it comes to transferring the bread to the final stage. Matt explains his gentle process and offers more options on grains choice at https://cooking.nytimes.com/recipes/11376-no-knead-bread