Listen to the whole interview:
http://www.wnyc.org/shows/lopate/episodes/2010/02/10/segments/149828
Jim Lahey, founder of New Yorks Sullivan Street Bakery, discusses his no-knead technique for making bread. His new book My Bread: The Revolutionary No-Work, No-Knead Method, he explains the science and technique behind his method. It includes recipes for his basic dough as well as recipes for homemade pizza, ciabatta, foccacia and rye, and more.
may I pt out that no knead bread does not use less yeast because yeast grows with water, sugar and oxygen. letting it rise over time actually uses the same amount of yeast because the yeast just grew with time.
eastern2western 1 month ago