Took the dough for the NYTimes recipe out to a countryside retreat
last Friday night, rising on the back seat of the car in the
Corningware casserole in which it ultimately would bake. Left it on
the kitchen counter overnight, almost forgot it. Gave it just a
little shaping, preheated the casserole while baking the last of the
cookies. As dinner came off the grill, the bread came out of the
oven -- and it was FABULOUS. The five of us devoured
the entire loaf. Now I plan to try the technique (or is it "only" an
approach??) with whole-grain content ... give it a try. And enjoy!!