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A year ago, Alexandra Stafford distributed a decent book about bread. It sprang from a formula for the worker bread her mom made regularly when she was growing up. When she shared it on her site, it circulated around the web, which is nothing unexpected given that it’s no-manipulate, meets up in less than five minutes, ascends in around 60 minutes, and following a concise second ascent, you heat it in buttered bowls that frame it into a light, rich crusted bread that she gloats is “the absolute opposite of craftsman.” Because there are no shrouded traps; no steam stoves, exceptional flours, lames to score the hull, or bannetons to shape the portions. Her focal precept is that “great bread can be made without a starter, without a moderate or chilly maturation, without a comprehension of dough punchers’ rates, without being conversant in the preparing vernacular: hydration, aging, biga, poolish, soaker, autolyse, barm.” (None of those words show up in the book.) She realizes that there are a considerable measure of no-ply breads out there, yet this is the special case that can be begun at 4pm and be on the supper table at 7.