No-knead bread

We may be the last cooks on the internet (maybe in the world?) to take on a no-knead bread recipe, but here we are. We are looking ahead to the cold winter months and dreaming up easy ways to make bread that don't require an appliance. No-knead bread hit the big time after Mark Bittman (from the New York Times) popularized baker Jim Lahey's innovative concept. Basically, instead of spending time (and elbow grease) (or electricity!) kneading the dough, you let it sit for many hours. The dough slowly slowly rises and develops.  Because the technique is so different, the dough itself is really unusual -- very wet and loose, but at the same time very forgiving. Here's Lyn adding flour to the batter -- check out how soft it is:   And the results.......WOW! Amazing smell, gorgeous crust, tender interior and so very delicious.   Next we're trying a few different flour mixes to see what tastes the best. Stay tuned for more updates....