Revolutionary Bread

click recipe for bigger image

On November 8th, 2006, Mark Bittman in his NY Times column The Minimalist revolutionized bread making. Actually all Bittman did was write about it.  Jim Lahey of The Sullivan Street Bakery  developed the method of letting the dough rise 18-24 hours and baking it in a pre-heated and covered pot. The method is really more about waiting than baking. So get out your flour and yeast and get to waiting. You do have a regular old cast-iron dutch oven with lid, right?

Here's the link to Bittman's original article

and Once You've Gotten Hooked on the method, Here's A Video of the Recipe Revisited.

Update: Just Found Jim Lahey's Original Recepe here