Lahey’s “breathtaking, miraculous, no-work, no-knead
bread” (Vogue) has revolutionized the food
When he wrote about Jim Lahey’s bread in the New York
Times, Mark Bittman’s excitement was palpable: “The loaf is
incredible, a fine-bakery quality, European-style boule that is
produced more easily than by any other technique I’ve used, and it
will blow your mind.” Here, thanks to Jim Lahey, New York’s premier
baker, is a way... more...