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My Bread: The Revolutionary No-Work, No-Knead Method Jim Lahey
Publisher: Norton, W. W. & Company, Inc.

"I had to borrow a pot from my neighbor to bake the bread in. I have been baking some no-knead breads from Jim Lahey's book >My Bread: The Revolutionary No-Work, No-Knead Method this summer. Lahey has also come out with a book on pizza! It is based on the idea that modern Instead, Lahey's method lets time and yeast do the work. It worked--I was hooked." The method of no-knead bread baking is fairly simple. If you have mastered this basic bread, you need to check out the other recipes in My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey. What it does require is a 24-hour wait for your bread to be ready. The recipe became so popular that publishers perceived a demand for a book, so Lahey wrote My Bread: The Revolutionary No-Work, No-Knead Method to further explain his method and offer variations. This recipe is adapted from “My Bread: The Revolutionary No-Work, No-Knead Method” by Jim Lahey. My bread It is easy for me to recommend My Bread because I have been using Jim Lahey's recipe for no knead bread ever since it was published in the New York Times almost 3 years ago. It is a flawlessly simple recipe as well as versatile. Lahey himself is responsible for setting the standard when it comes to his famous no-knead dough, a technique that's outlined in detail in his book, My Bread: The Revolutionary No-Work, No-Knead Method. He recommends using a Romertopf clay baker to capture the steam during baking.