I haven’t tried this, but since NY Times articles are only available to non-subscribers for a week, and the article is wildly enthusiastic about how easy this method is and how good the bread, I’m posting this.
Today’s NY Times has an article by Mark Bittman on bread that takes no kneading — instead, you make a very wet dough and let it rise up to 18 hours. Then you shape it and bake it. Sounds incredibly easy. The author raves about how revolutionary the method is and how good the results are. There’s even a video of how to do it.