You'll be glad you did. It came up in a couple of different blogs last week, so I took it as a sign that I should give it a try. I've been meaning to make our own bread for some time, but I've never done it before, so I was a bit nervous. This, however, was easy and required no kneading. Most importantly, it's delicious. The exterior was crusty and chewy, while the inside was light and airy. Paired with a Barolo we've been saving, it made an ordinary pasta dinner extraordinary.
On a different note, I'd love to make a whole wheat version, but I don't know if it would turn out. Do any of you bread-makers know if it would be a simple substitution?
Note: You can link to the recipe here. You do have to sign up for a NY Times account to access it free of charge.