I know – since the NY Times article about Jim Lahey in 2006 the no-knead breads have been all over the internet, newspapers and now even appear in numerous books – this is really old news. But the no-knead breads are really tasty as well, so I hope you’ll forgive me! When I give popular science talks about chemistry in the kitchen the one thing I’m always asked about is the no-knead recipe I show, so I thought it was about time to publish a recipe. Surely, everyone can google it – but regrettably many (if not most?) recipes are given in non-metric, volume based units – even Jim Lahey’s original recipe. And for baking this is really a drawback because the density of flour depends so much on how tight you pack it. Oh yeah, and I will also try to explain why and how the no-knead bread works.