It's cool, looks very simple. He says your intelligent eight-year-old
could do it. No kneading - you let time do all the work - a long slow
rise (14-20 hours). And to get a great crust, you bake the bread in a
preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex.

http://www.nytimes.com/2006/11/08/di...agewanted=all#

Recipe he

http://www.nytimes.com/2006/11/08/dining/081mrex.html

I'm not going to reprint it for fear of the Times getting after me. But
it's a very wet dough (1 5/8 cup water to 3 cups flour), uses very
little yeast (1/4 tsp of instant yeast - probably a little more if
using active dry).

I have not tried it. The article makes it sound super easy.

I think I'm going to make the bread with my little boys. They like to
bake and they will be able to measure and stir. No big deal...

Leila