Amazingly good bread (real, crusty, artisanal-like loaves), for surprisingly little effort. It does take a day or so, though, so you have to plan it out to make it fit your schedule. There's a follow-on article, with a few tweaks and clarifications to the original instructions: www.nytimes.com/2006/12/06/dining/06mini.html?_r=1&sc...