Bake a Great Loaf of Bread, No Kneading Needed
Mark Bittman writes in The New York Times about how to make bread with a very crisp crust, and almost no work.
Jim Lahey owns Sullivan Street Bakery, 533 West 47th Street in Manhattan. He’s perfected a simple technique used to make great bread. Did I mention the crust is crisp and delightful?
My wife and I tried this recipe last weekend. We created a wonderful loaf of bread, mainly by being patient, doing nothing, just letting a tiny amount of yeast work its magic.
Go forth and bake bread.