Jim Lahey, owner of New York City's Sullivan Street Bakery and author of several cookbooks, including "My Bread," offers his recipe for a delicious, long-fermented rustic bread. Advice ...

Jim Lahey is having a teaching moment ... Once everyone else started making Sullivan St–style bread, Lahey began using his no-knead method, which for a time was his method for making all ...

In the 15th anniversary edition of ‘My Bread,’ author Jim Lahey explains his method, which has roots in an ancient technique. New York City baker Jim Lahey calls his no-knead bread ...

But if that last bit turns you off, then you've come to the right place. Jim Lahey's recipe for no-knead bread has made the rounds in the food blogging world, but I'd been somewhat intimidated by it.

Place on a rack and cool thoroughly. Recipe from “My Bread: the revolutionary no-work, no-knead method” by Jim Lahey with Rick Flaste (Norton). So tell me: Have any of you tried this ...

The recipe also used a tablespoon of salt—in addition to two tablespoons of miso, which is very salty—instead of the 1.25 teaspoons of salt in Jim Lahey’s no-knead bread recipe. (The amount ...

Now, J. Kenji López-Alt takes a fresh look at Jim Lahey and Mark Bittman’s revolutionary recipe. No-knead bread was “the recipe that democratized bread-baking,” said the cookbook author ...

Correspondent Martha Teichner asked baker Jim Lahey, of Sullivan Street Bakery in New York City, "Why do you think that people suddenly want bread at a time like this?" "It's comforting," he replied.

"The conventions, the normal way of making bread was you bought a mixer or you kneaded dough by hand and through the physical handling of the dough, mechanically moving it around, you would make the ...

NEW YORK (WABC) -- During his first trip to Italy in 1986, Jim Lahey bit into a tomato and experienced synesthesia. "I saw the aura around the food," he said. "I saw ...

At some point back in 2006, Mark Bittman, then a food writer at the New York Times, featured a groundbreaking technique for baking bread. The recipe came courtesy of Jim Lahey, owner of Sullivan ...