True, when I made Lahey's basic boule—which requires nothing more than stirring together flour, salt, yeast, and water, letting the mixture ferment for a very long time (18 hours, in this case), and baking it in a Dutch oven—I found myself longing for the tactile pleasure of kneading I'd become accustomed to. Then I tasted my work; the loaf was tangy and earthy, with a moist, chewy crumb and the crispest crust I'd ever achieved in all my days of baking. Other recipes, from -olive-studded loaves to onion-topped pizzas, build on the no-knead method and produce equally tasty results. My Bread is a soulful and generous book, enriched by Lahey's own reflections on the breads, bakers, and ovens he's known. Baking is his craft, his life. I guess I can relate to that.