I decided to compare Jim Lahey's technique for no-knead bread with Jeff Hertzberg and Zoe Francois' Boule recipe from their book "Artisan Bread in Five Minutes a Day" (St. Martin's Press)
.
Both breads have very little hands on time but some very distinct differences, which are illustrated in the following steps. I also looked at a 100% Whole Wheat Sandwich Bread recipe published by King Arthur Flour.
Jim Lahey is the owner of Sullivan Street Bakery in New York City and has developed a minimalist approach to making good bread, easily at home. His widely publicized recipe is found here and contains just four ingredients; flour, water, salt and yeast. I followed the recipe by mixing up the four ingredients (I used regular, all-purpose flour) and letting the dough sit on the counter overnight, covered with plastic wrap.
