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

All Cakes Considered by Melissa Gray My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey Rose's Heavenly Cakes by Rose Levy Beranbaum Chocolate: History, Culture, and Heritage by Louis E. Jim has a whole cookbook of great "no knead" recipes: My Bread: The Revolutionary No-Work, No-Knead Method. Jim Lahey and Rick Flaste of Sullivan Street Bakery in New York, authors of the 2009 book “My Bread,” introduced a revolutionary no-work, no-knead method of baking bread sometime in early 2000's. I love it and came across this really easy recipe (one of the many no-knead recipes out there). Bittman got the "no knead" recipe from Jim Lahey of the Sullivan Street Bakery. I use the scoop and sweep method to measure. I'm starting to experiment and it has been fun!!!! I just got my Artisan Bread in Five Minutes a Day and have a question – as far as the sweep and scoop method of measuring flour – the Master Recipe is the only recipe that calls for this. Now let me also say that I have been making my own bread recently. Should I use this method to I bought a new scale and started weighing the flour after I measured it–and so far I'm averaging 4.68 oz/cup. Jim Lahey's “My Bread: The Revolutionary No-Work, No-Knead Method” is the inspiration behind this bread making, and wow is it ever amazing. She says that people just gobble up her breads! Ellen, a baking buddy, was raving about the breads she has made with Jim Lahey's method. This one is from My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey.