Bread and baking is an area that I just don’t want to go to — it’s too difficult and too precise for me to handle, and I also don’t have a breadmaker or a rolling pin. I found this recipe in the Dining section of the New York Times about a year ago — I was drawn to the tagline “let time do the work,” and really, all college students ever have is time, so I’m excited to try this out. Mark Bittman, you’re my hero!