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[quote=Anonymous]The no knead bread I do uses no towel, and I find had been unspeakably forgiving to me for years (and years) now. I've changed more than half of the flour to whole grain, forgotten the bowl rising overnight, made it the day of, and 10 days later. The dough has been too wet and too dry, depending on how much Flour and other stuff I put in. Used atta in a pinch, used instant yeast vs. traditional yeast. Sometimes I bake with steam, sometimes not. When our oven broke, I made it in my small convection oven. I've even had to bake it on the BBQ.

There is NOTHING you can do to this recipe that won't allow you to end up with a tasty loaf of bread. Maybe not a perfect crumb Fresh Loaf Worthy loaf, but a loaf that makes everyone ooh like you spent a week of your life personally kneading the loaf.

http://www.motherearthnews.com/real-food/five-minutes-a-day-for-fresh-baked-bread-zmaz08djzgoe.aspx#axzz3FsMEflDS

I love me some Bittman (owning more of his cookbooks than anyone reasonably should), but I accidentally came upon the recipe above when I bought the magazine for another reason. I can't even explain how many times I've made it. They have an excellent whole grain version as well (with only slightly more hassle and ingredients).
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