Do nothing bread
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.
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.