No knead bread's needs are few

This bread may be old news to many, but it's a revelation to me - the recipe was first printed in the New York Times circa 2006 (yeah, a little late on the trend, I know) based on a recipe from Sullivan Street Bakery. What makes it so amazing is not only the fab crust and light spongy interior, but the fact that it is so easy to make - no tricky techniques, no fiddly stretching and massaging, countless knocking backs and folding. It is a dough that needs no kneading! And I can say that it is better than any of the breads I have made - it could easily be passed off as an artisan loaf from a master baker - seriously, it's that good.

My favourite little cafe

Like so many people I have the dream of owning a cafe one day; although I'd probably have to open it on some small Mediterranean island customed by locals with relaxed attitudes to consistency. I want the freedom to close for a day at the beach when needed, or to change the menu daily.