I've made this twice in the last 3 days. Couldn't be easier - takes less than a minute after you gather the flour, water, yeast and salt. And it's delicious! The crust is just what I have been unable to find down here in the South in commercially produced bread. First time, the crust was crunchy and a little too hard. This morning, I brushed it with a little butter right out of the oven and it softened up the crust perfectly - still crunchy, but not hard. Today, I also turned the oven temp down to 475 and then 450 for the last 10 minutes. Oh, and I didn't use my hands to mix - I used a Danish dough whisk. Pics show a HALF of a recipe. I don't have semolina flour, so I used cornmeal.
Here are the written directions, and a link for a 4 minute instructional video...
Chef Juergen Temme of The Culinary Institute of America demonstrates how easy it can be to make bread with no kneading whatsoever. The key is leaving yourself lots of time, because 15-plus hours are necessary to transform a mixture of 2 cups water, 4 cups of bread flour, 1 3/4 teaspoon salt, and 1 teaspoon dry active yeast into a loaf of rustic bread. Instead of using your hands, you let time do the work.
First, he mixes together the dry ingredients and pours them into the bowl with the water. Chef Temme mixes the ingredients together with his hands, then, when he's got a wet, sticky dough, places the mixture in an oiled container with a lid. He lets the dough sit for 12 hours at room temperature, until the gluten has developed and the dough is proofed. He removes it from the container and forms it into a rough loaf, then places it on a kitchen towel that's been sprinkled with semolina flour. (He sprinkles the top of the loaf with the semolina, as well.) Another 2 1/2 hours of proofing and the bread is finally ready to bake. To achieve a good crust and moist interior crumb, he uses a cast-iron pot with a lid to create a mini-bread oven. He preheats the pot in a 500F oven, then carefully sets the dough inside and re-covers the pot. The bread is baked for 40 minutes at 500F. (Remove the top for the last 10 minutes so the moisture can escape and help the crust set.)
Remove the bread from the pot immediately, but wait for it to cool before slicing.
http://www.kitchendaily.com/2010/09/24/how-to-make-no-knead-bread/#ixzz1CYl51FKV
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Whoopie 
It's been years since I've made that.
