Jim Lahey’s no-knead baking method is well known. But making it work with sourdough is really exceptional. I had the luck of a hands-on class with him Saturday afternoon at Sullivan Street Bakery.  With Jim’s hands literally in some pre-made dough, he spent three hours showing us attendees how to shape and fold it, lecturing us on his baking method, craft and science, adding in some wonderful stories.

There was an awesome break with bread, cheese and wine. And in addition to getting a loaf of bread and a pet levain to take home, we all were treated to a Jim’s parting handshake and smile. Thanks to James’s assistant Peter and the whole staff at Sullivan Street Bakery, and of course to Jim!