Well, I didn't take a picture of it this time, but you'll have to take my word for it. I made a simple crusty bread based on a recipe I saw in the Week (reprinted from the NY Times?). No kneading necessary. The dough was a little wetter than I'm used to with a traditional bread which requires kneading. The tradeoff is that you have to let the dough rest a lot longer, but I'll take that passive waiting tradeoff over 20 minutes of active kneading. More water in the dough apparently allows the gluten formation to happen without the need to knead.
So, how did it turn out? One word: awesome. Most home ovens don't have a steam injection feature like the pro bakery ovens. The wetter dough and the pan of hot water placed in the oven simulates a similar effect to the steam injection. I've never gotten such a nice crust on my bread before. I'm definitely going to have to add this gem to my regular baking repertoire.