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

From his cookbook My Bread: The Revolutionary No-Work, No-Knead Method. By: Jim Lahey of Sullivan Street Bakery. I search for information on the Mark Bittman NO Knead and other bread. Recipe was the first viral success story of the food blog age way back in 2006. An Artisan Baker Brings Commercial No-knead Bread to Chicago. It was then that Mark Bittman wrote about Jim Lahey's revolutionary and quite unconventional no-knead bread technique, and in the process enticed a whole new generation of home cooks to craft their own artisanal loaves. Then shape and bake a loaf, and refrigerate the rest to use over the next couple weeks. Ehsan Ganji at work at Flourish Bakery Cafe. The Master Recipe (below) makes enough dough for many loaves. With this easy method, each deliciously crusty-on-the-outside, moist-and-chewy-on-the-inside loaf will only cost you about 50 cents and 5 minutes a day. When you want fresh-baked crusty bread, take some Like most kids, my brother and I loved sweets, so dessert was our favorite time of day. Ehsan Ganji is the city's only purveyor of the home-baking phenomenon. Jim Layhey's “My Bread, The Revolutionary No-Work, No-Knead Method” of course includes that original boule-shaped loaf, but it also introduces a no-knead small baguette. And I found that the price of the My Bread The Revolutionary No-Work, No-Knead Method from amazon.com is very interesting.