I'm so shocked, I don't even know what to say. Bread? That you don't knead? And it's baked in a dutch oven? Wa-huuuh? My dad forwarded me this article from the New York Times earlier today and I'm still processing. And of course I have to try this immediately--anyone have a handy dutch oven I can borrow?!
"The Secret of Great Bread: Let Time Do the Work" by Mark Bittman:
P.S. Let me know if that link doesn't work or if you're asked for a password.