Food
The “No-Knead Bread” Chef Now Has the Secret to Sourdough
The creator of the no-knead bread sensation shares an exclusive look at the other loaf he's most passionate about.
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How do you explain America’s ever increasing obsession with bread, even as the ranks of gluten-free adherents continue to expand?
Credit one pioneer in the world of artisanal bread: Jim Lahey. At his Sullivan Street Bakery, which began in a tiny storefront in Soho in New York in 1994, Lahey baked monumental loaves such as the long, oval, pane pugliese with a sturdy, almost-burnt crust and chewy, moist interior. Soon, he was supplying bread to prestige restaurants around the city, including Jean-Georges and the Spotted Pig, as well as to upscale markets like Dean & Deluca.