V is a genius. Replicated the bread method below with FANTASTIC results. In 2006, Jim Lahey of Sullivan St Bakery in NYC (NOT to be confused with Trailer Park Boys star, as my dear lab partner LK guessed), offered this recipe to NYTimes food writer Mark Bittman on how to make bread without kneading, excessive time, or getting your hands dirty. The trick is waiting 14-20 hours for the yeast to replicate & do its job. Easiest & tastiest loaf I've ever made. Goodbye, inedible & awful crusts.
For the budget conscious, each loaf costs about $0.50 in materials (3 cups of flour, 1/4 tsp yeast, salt, water). I used this recipe, modified from Bittman's with a few modifications of my own, as I do not own a deep casserole dish with a heavy lid that's large enough to fit a loaf. Namely,
1. I made a cover for my pie dish by taking a sturdy aluminum colander (the kind isn’t coated by plastic… it has to be oven safe) and wrapping it with aluminum foil. Don’t preheat the cover, just the baking dish. Oddly enough, the baking dish doesn’t need to be greased.
2. When it's time, cover the loaf with your colander contraption (or, if you have a big bouillabaisse kind of casserole dish with a cover, that’s even better --- the idea is to trap the steam in & around the bread, & not let the moisture escape --- the recipe above used a pyrex bowl & pie pan for a cover but I thought that was too dangerous & could lead to warping/cracking of my pans.
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