Last week I hinted that I was beginning to explore baking my own bread.  For the past couple of days I’ve been working with “No Knead Bread,” which became popular in 2006 with Mark Bittman’s article about baker Jim Lahey’s process that involves quickly mixing a rough dough and then letting it rise for at least 12 hours.  I hope to perfect it soon, and with it, introduce everyone to a project we’ve been working on here in Durham for a few weeks now.  More to come!