Bests & Worsts Reviews from Amazon

As someone who has made Jim Lahey's No-Knead bread recipe well over 100 times, I was very excited to hear about this book when it was announced; an opportunity to have the ease of Jim's fermentation method to make something more complex and healthier. Unfortunately...while the individual components of Bittman's method are simple, they are far from groundbreaking. Instead - they are time-consuming (not in terms of labor, but in terms of "let it sit for 8-12 hours" then "let it rest for an hour" then "add this and let it rest two hours" then "do this and repeat every 30 minutes until you've done it four times" then “bake in three distinct parts”). I don't know who has that kind of time to spend re-setting a timer in order to get a loaf of bread. The book also fails to address the issue of gas ovens vs. electric ovens (since I have electric and it heats up much more slowly than gas) - this is relevant because of the distinct method he uses in starting with a cold oven, rather than a preheated oven and cast-iron dutch oven for baking. I have no doubt his process results in a great product, but this is not a method I can routinely use for my twice-weekly bread baking routine.