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Full Recipe
Author
www.bobsredmill.com | 2024-10-30
Description
This delicious gluten free bread is inspired by James Beard Award-winning baker Jim Lahey's innovative no-knead bread recipe, first published in the New York Times in 2006. His remarkable slow fermentation method produces a spectacular loaf that's soft on the inside, with airy holes and a crispy crust. Note: while the dough is mostly hands off, it does need to rise overnight, so plan accordingly.