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A healthy, easy, no-knead bread anyone can make

There are bakers and there are cooks. It takes a chemist’s love of precision to be a baker. Me? I’m a cook.
However, I do love to bake bread. In fact, I’ve been on a bread baking kick for the several years, experimenting with everything from the old-fashioned knead-it-up method to neo-hippy, grow-your-own-wild-yeast-before-you-even-start-mixing-the-dough recipes. Recently, however, I learned a method so wonderful that my experimental wanderings may be over.
The breakthrough occurred when I took a class with the legendary Jim Lahey, founder of Sullivan Street Bakery in New York and the man behind a sensational recipe ...

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