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Bread site springs back to life

Do nothing bread

Jan 21, 2019

I have a website dedicated to my bread-baking efforts, but I've never seen the point of posting every time I bake a bread that I've baked many times before. So it can seem a bit abandoned, between new breads. Today, though, I wrote about a new approach that worked wonderfully well for me this past weekend. It's a version of the no-knead style pioneered by Suzanne Dunaway and popularised by Mark Bittman and Jim Lahey.

loaf of do nothing bread seen from the side

It is based on Yohan Ferrant's do-nothing bread, as outlined in a book called Respectus Panis, written by a group of bakers called Les Ambassadeurs du Pain. You can read about it on

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Jeremy Cherfas

Freelance Communicator

In essence, I see myself as a translator. I speak Science, and I speak English, and I work hard to make the two understand one another. Mostly, I like to help people tell their stories. I'm a biologist by training and by inclination, and my main joy is applying that to food and the agriculture and industries that supply it. I also have side interests in economics and many other things.