No-Knead Bread Recipe: Who Really Invented It? | Eater

"In the late 1990s a Los Angeles wholesale bakery run by Suzanne Dunaway became notable for an accessible no-knead approach — mixing very wet dough, folding it a few times, letting it rise, then baking — used to produce focaccia, pan rusticos and baguettes. Dunaway collected those recipes into the 1999 book No Need to Knead: Handmade Italian Breads in 90 Minutes; the book was nominated for a James Beard Award in 2000 and was featured in Bon Appétit and the Los Angeles Times. The bakery was frequently hailed as one of the city’s top bakeries before it closed in 2003, and Dunaway has since been credited in Modernist Bread as an early progenitor of the no-knead technique, prompting her to push back when later accounts overlooked her contribution." - Dayna Evans