Jim Lahey, owner of the acclaimed Sullivan Street Bakery in New York, has been on a mission to empower home cooks to bake their own bread. Ten years ago he introduced the “no knead” method to bread making, which practically made him a household name. In his new book, he turns his attention to sourdough and Italian breads, as well as pizza dough, brioche, croissants, and sandwiches. His no-fuss recipes will win over any baker who, like me, is intimidated by yeast. - S.B.