I've been making bread for about 20 years now, using all sorts of methods depending on how much time I have to invest, what time of year it is, whether I feel really hungry or anticipate feeling really hungry... you know how it is. =) I was interested last year in doing something really fast and foolproof because I had been ill for quite awhile, and fast seemed rather important at the time. A little searching around led me to this book. It's fantastic. Basically, you mix the ingredients the night before, let them sit overnight in a protected area (I usually do it inside the stove after I've left the light on for a couple hours), then lightly knead and bake in the morning. Some absolutely wonderful bread has come out of the process. You can use any large pot to do it in; I have a cast iron dutch oven that does the trick. You're making a small over within your existing oven, basically, and it really does trap the heat and make a superb crust and crumb. I have made a few simple breads and a couple cheese breads using pecorino and parmesan, and I have got to say, this is my favourite way to make bread now. Very little cleanup, very little effort to get it going the night before baking, and I can take the results of a plain white dough and turn it into something fancier if I want to when I bake it up. I haven't had a failure yet. It does help to know how well mixed bread "feels", so you know if you need a little more water or whatever. Also, I recommend having a lot of bran or cornmeal around to line your pot so the loaf slides out well (especially important with cheese breads).
Anyway, a great investment. If you like more artisanal breads but want to do it yourself, this is a great technique.