Per the NYT: “The technique is more or less as streamlined as this: Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.”
See also the video at http://www.startribune.com/video/11967361.html
I've bought two copies of the book so far. Suzette Haden Elgin first recommended it to me (Personal note; making bread; part two...). An Ozark Grandmother who knows her bread, what better source? See the original post at http://ozarque.livejournal.com/487560.html
I've got a lot of wheat, and Costco yeast in the freezer.
Errata at http://www.artisanbreadinfive.com/?page_id=73
Watch the videos, read the reviews, then think about it.