Wow! This is from the book Artisan Bread in Five Minutes a Day. There is no kneading involved. You simply mix up a rather wet mixture, then let it rise (covered) for a couple of hours. Then the bread can be baked or it can stay in the refrigerator for up to two weeks. When you are hungry for a loaf of bread, you get it out of the fridge and hack off a grapefruit-sized chunk with a serrated knife. Let me just say that this bread is from the end of the 14 days–it was incredible!
make it happen!