Want something to do for the weekend IRL?

Do you own an oven?

Can you borrow someone else’s?

Yeah?

I give you No-knead bread.

No-knead bread is a technique popularised by Jim Lahey, the owner of Sullivan Street Bakery. All you need is a  small amount of yeast and a mixture of flour, water, and salt and a looooooooooooong, slow-rise time – 18 hours or thereabouts. I’ve even stretched it to 24. The bread comes out chewy and light and deliciously crusty. 

If you start tonight, Sunday breakfast is all sorted. Send pictures.

Happy baking,

Karina

P.S. Tell your friends we taught you to bake your own bread. Tell them wine is next.