Pain à l'ancienne French Baguette Recipe | Apple Pie, Patis...     The dough is developed using a long autolyse (pronounced auto-lees, as in, “You ought to lease an apartment instead because the economy sucks.”). Flour and water are mixed a day in advance without salt and yeast.     http://www.applepiepatispate.com/bread/pain-ancienne-french-...     tags: bread News For Curious Cooks: Curious Cook in the New York Times: ...     baking with ball bearings     http://news.curiouscook.com/2010/03/curious-cook-in-new-york...     tags: bread Gamma Vittles Vault at PETCO     store bread flour here and keep bugs out     http://www.petco.com/Shop/Product.aspx?R=7184&N=5688&Nav=1&s...     tags: bread flour Recipe - Speedy No-Knead Bread - NYTimes.com     2008     http://www.nytimes.com/2008/10/08/dining/081mrex.html?ref=di...     tags: recipe bread Recipe - Fast No-Knead Whole Wheat Bread - NYTimes.com     2008     http://www.nytimes.com/2008/10/08/dining/082mrex.html?ref=di...     tags: recipe bread The Secret of Great Bread: Let Time Do the Work - New York T...     2006: 20 hour recipe - Jim Lahey’s no-knead bread     http://www.nytimes.com/2006/11/08/dining/08mini.html     tags: bread Recipe: No-Knead Bread - New York Times     2006: Jim Lahey’s no-knead bread     http://www.nytimes.com/2006/11/08/dining/081mrex.html     tags: bread recipe The breadmakers' guru     Note: malted flour and poolish For the poolish: In a small container (a 16-ounce yogurt or cottage cheese container works well), mix the yeast with the cold water. After the yeast has dissolved, add the flour and mix with a spoon or with your hands until combined. Clean the inside edge of the container for any dough, cover, and leave at room temperature (70°-75°) overnight.     http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/09/24/...     tags: bread poolish Flour & Grain Blends     http://www.kingarthurflour.com/shop/list.jsp?select=C79&byCa...     tags: bread flour Giusto's - Giusto's Home Page     good bread flour     http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/gius...     tags: flour bread Recipe: No-Knead Bread - New York Times     Jim Lahey and Mark Bittman's co-accomplishment in the culinary world is such that it now can be divided into the Pre No-knead (PrN) period and the Post No-knead (PoN) period. When Mark Bittman published the recipe in the New York Times, it incited such a     http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=2&o...     tags: recipe bread