On November 8, 2006, Mark Bittman, the New York Times’ well-known food writer, published a story on what seemed to be a revolutionary breakthrough for home bakers — a no-fuss method for making bread that looked, and somewhat tasted, like those crusty, dark loaves you buy from top artisan bakeries. The article immediately gained popularity, spawning a new generation of avid home bakers. Now years later, with so many people sheltering at home, we revisit that breakthrough and update it for our housebound times HERE.