"The long, slow rise does over hours what intensive kneading does in minutes: it brings the gluten molecules into side-by-side alignment to maximize their opportunity to bind to each other and produce a strong, elastic network. The wetness of the dough is an important piece of this because the gluten molecules are more mobile in a high proportion of water, and so can move into alignment easier and faster than if the dough were stiff.”
To get that highly desirable "shattering" crust rarely achieved by domestic bakers you need moisture during the bake or a steam injected oven.Jim Lahey of Sullivan St Bakery, New York uses an oven dish to create an "oven within an oven" that basically provides a super heated steam box for your bread.
The "no knead" method of proving bread over time gives great flavoured bread with great crust and crumb. You'll be amazed.
http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1
You won't be going back to the bread maker honest, spread the word.
Thanks Jim.
