Since I first shared this innovation—the word “recipe” does not do the technique justice—in the New York Times in 2006, thousands of people have made it. For many, it was their first foray into bread ...

Jim Lahey, owner of New York City's Sullivan Street Bakery and author of several cookbooks, including "My Bread," offers his recipe for a delicious, long-fermented rustic bread. Advice: plan ahead!