Knead Not Sourdough

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So in answer to anonymous volume vs weight, just use 3 cups of flour. Also, this recipe was featured in the ny times about 2 years ago, attributed to a baker by the name of Jim Lahey of the Sullivan Street bakery in baltimore i believe, too bad AB didn't cite a source...

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An excellent and easy (if time consuming recipe. I find to have this delicious bread for dinner I need to start it at 9pm the night before. But after that it sure is easy. Just watch the temperature of the bread when cooking in the oven (as opposed to the coals - it can be done before the outside and the outside can sometimes look down before the inside.

@the first commentor: Hey, way to rate a review without doing the recipe. Obvious troll. If you can't afford an 8 dollar spring scale maybe you should pick up a part time job before you start badmouthing people.

@ the second commentor: This isn't a sourdough bread. Originally, the yeast used (according to the Good Eats episode was a wild one that produced a sourdough. You can still do this today - the yeast can be collected from airborne means. This is just your run of the mill yeast risen bread.

And its delicious.

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My family loves this bread. We've actually been making it for a while now since a recipe came out for it in our local paper. It's the most effortless bread there is. I dunno if I'd call it 'sourdough' though. It's good, whatever it is.