Curious Cook in the New York Times: Better Bread with Less Kneading

In last week's Curious Cook column I wrote about the recent rise of minimal-work, maximal-moisture bread making, which seems to been instigated in late 2006 by Mark Bittman's description of the no-knead, bake-in-a-hot-pot method developed by New York baker Jim Lahey.

There's nothing new about labor-saving bread books.