A Bread Baking Revolution
On November 8, 2006 the NY Times published The Secret of Great Bread: Let Time Do the Work by Mark Bittman. This article about Jim Lahey's no-knead bread technique started a bread baking revolution that captivated thousands of people around the world.
In a Vogue magazine article about the no-knead bread baking craze - Easy Riser; What's the secret to baking a foolproof, nearly labor-free loaf that tastes as delicious as anything from a bakery, food writer Jeffrey Steingarten said: "Times readers deluged the paper with E-mails. Jim's bread and Mark's recipe appeared on more than 400 blogs. Nearly everybody I know who has ever baked bread has tried it, and the consensus is general amazement. The phrase 'It's changed my life' is pretty common..."
Stop Loafing Around
If you always wanted to try the recipe but never got around to it because you have a history of kitchen disasters or you think that baking bread is best left to trained professionals - this class is for you. In just 2 ½ hours you will be transformed from a loafer to a baker.
It's possible that Confucius was referring to the merits of this hands-on bread baking class when he said:
“I hear and I forget. I see and I remember. I do and I understand.”
Attend a class and you will:
- Gain the confidence to make no-knead bread on your own.
- Have fun and learn by doing with other "loafers."
- Sample a variety of no-knead breads.
- Use no-knead dough to make small pizzas that will be assembled, baked and eaten during class.
- Learn improvements and modifications to the original recipe.
- Know how to schedule your time so you can practically make bread in your sleep.
- Never have to buy bread again.
Baking Instructor
Lorna Lippes has lost count of the number of no-knead loaves she has baked. Since perfecting the techinque, she has received an unusual number of dinner invitations, attributable less to her company than the bread she brings with her. Her bread has inspired poetry:
Your bread is delicious, divine.
With butter or jam it's quite fine.
I love it as toast, with soup or a roast
And apples and cheese and fine wine. -- J.D.
Due to popular demand and the desire to have others share her obsession, she invites you to learn by doing.