This introductory class acquaints students with Jim’s revolutionary “no-work”, no-knead method. This method inspired home bakers around the world when Mark Bittman popularized the original no-knead bread recipe in a New York Times column in 2006. Students of this class will have hands-on practice on how to cut, form, leaven, and bake a batch of bread that the class utilizes to understand the baking process. The class is treated as a team project, where we will explore the origins of the no-knead method and its numerous applications. $250/person.