"In 2006, Mark Bittman wrote an article for the New York Times on the subject, crediting Jim Lahey of Sullivan Street Bakery for his “revolutionary approach” to bread-baking. Lahey’s no-knead bread recipe required mixing flour, a lot of water, salt, and yeast; letting the dough rise overnight; shaping, proofing, and then baking the bread the next day in a Dutch oven." - Dayna Evans