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Bread Baking Revolution Continues

The world of home baking buzzed two years ago when Mark Bittman wrote a story in the New York Times about Jim Lahey's easy method of baking large, crusty loaves of bread at home. Here is the link to the original story, and a follow-up, from 2006. This method produces a great loaf that anyone can make. It is easy, does not require special baking equipment, and is absolutely worth the minimal effort it requires.

There is one issue with this method. It requires the baker to plan ahead because the dough must rest for 12 to 18 hours. This long rest is what Mr. Bittman seeks to avoid in his new variation on no-knead bread. This new method calls for a 4 1/2 hour rest.

Will this produce great bread, as the original method does? Only time will tell. But it is Sunday, and I am willing to give it a try.



Mushrooms slowly work on this tree stump.