A loaf of no-knead bread appeared in the office today, courtesy of editor Alison True, and we finally got to see what all the fuss was about. It was delish, with a chewy, bubbly crumb and a dense, crisp crust. She swears by its ease; the hardest part is finding a four-hour block of time in which to complete the final folding, rising, flipping, and baking.