免揉麵包之父吉姆．拉赫的83道獨門配方

Jim Lahey's approach seems revolutionary—I'm curious whether personal baking experiences or culinary trends influenced this technique's development.

The way the dough develops without kneading challenges traditional baking logic. I wonder how Lahey decided to emphasize the science behind it.

I've experimented with various flours but would love to hear if others noticed significant differences or tips for best results.