I made good bread. I mean, really good bread. All thanks to my new baby:
Cook's Illustrated Almost No-Knead Bread is a variation on Jim Lehey's No-Knead version, which started a craze after it was published in the New York Times. It requires very little work, just a lot of time to rest and rise. The crust is deliciously crispy, but not too thick, and the consistency of the bread is perfect. If you try this, remember to replace the plastic knob of your le creuset dutch oven with a stainless steel one so it doesn't melt in in the hot oven.