No Knead Bread: so easy a 4-yr old can make it!

No Knead Bread Recipe

It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. It’s time to revisit the bread…. as many of us have been brainwashed by this summer’s ice cream! We’ve made close to 60 loaves since last November and I’ve got to tell you, it is still one of our family’s favorite things to eat.

I firmly believe that every person should bake a loaf of bread at least once in their lifetime. Granted, it’s easy to just drive to your local bakery to pick up a loaf, but have you ever experienced the intense joy of smelling freshly baked bread coming from your very own oven?! Foodgasmic eyes-roll-to-back-of-head, soul softly moaning as you tug a piece of warm, pillowy mound gently with your teeth. In case you’ve not heard of No Knead Bread….let me tell you about it. Baking bread does sound intimidating…all that kneading and loaf-shaping business is best left to pros. But what if I told you that you don’t even have to knead or shape, that it is so easy my little son makes it.

No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. Totally hands-off. The crust is thin, crisp and snaps as you cut into the loaf. The interior of the bread holey, chewy, airy and light. If bread could sing, this would be an angelic choir. In Dolby digital surround sound. Now, with that, how could you not try No Knead Bread? It only takes 3 minutes to mix and a wooden spoon. You can’t even boil spaghetti in 3 minutes!

So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it.

No Knead Bread Recipe by a 4 year old chef

Of course I had to bribe him with 2 temporary tattoos. Cheap labor. 10 cents apiece. There is nothing that says, “I’m a kick-ass no knead bread baker” more than a tattoo of a killer whale. Move over Bourdain, here comes someone cuter…

So, let’s start. 3 cups of bread flour in a big bowl.

secret: I sometimes use 1/2c whole wheat flour + 2 1/2c bread flour

No Knead Bread Recipe by Chef Andrew

1/4 teaspoon of instant yeast:

Add yeast for the No Knead Bread

1 teaspoon of table salt

(secret: I use 3/4 tablespoon of kosher salt. Why the difference?)

Add Salt for the No Knead Bread Recipe

Add 1-1/2 cups of lukewarm water. Sorry no pic – he dumped water before I could pick up camera. But you know what “dumping water” looks like! Stir. Use those muscles, boy. Stir like a badass-baker with whale tattoos would stir!

No Knead Bread Recipe by Chef Andrew

See? This is what it is supposed to look like…a shaggy, goopy mess.

Bread dough mixture No Knead Bread Recipe

Wrap up the no knead bread dough

Wrap the Bread dough, No Knead Bread Recipe

Give it a kiss good night and let the no knead bread dough sleep for 12-20 hours on counter or in a nice, warm, cozy place.

Resting bread dough,  No Knead Bread Recipe

secret: I’ve let it sit for as little as 8 hours and it still tastes great! I did knead with wet hands just a little tiny bit to make up for the time OR you can add a touch more yeast.

After sleeping, the no knead bread dough should look like this: (better than what I look like in the morning.)

After resting,  No Knead Bread Recipe

Dump out on floured surface:

Dump out on floured surface, No Knead Bread Recipe

Wet your hands. This will prevent the very sticky dough from sticking to your hands. If you find dough sticking to your hands, wet again. Why not flour your hands? You could, but you want to keep the flour: water ratio pretty even. Since we are adding flour to the surface, I balance it out by wetting my hands. It is the high water content that makes this bread so deliciously light and the crust very crisp. With wet hands, grab the dough and fold over all ends towards the middle. Turn dough blob over so that you get a nice, smooth, tight surface. Try to tuck the dough ends under to get that taut surface.

Gently move dough onto a piece of parchment paper (I used a floured towel, but it can stick to the towel easily, so I recommend parchment.) Cover. Let nap for 2 hours. It should puff up nicely and double in size.

secret: When I run out of time, I sometimes let it sit only for 1 hour! If you let it nap in a tall, narrow bowl (pictured below), the dough rises nice and tall, about 6″ high. If you leave it out on the counter – that is fine too, the dough will rise up and also out….making a flatter No Knead Bread loaf, about 3″-4″ high.They will both taste the same, just looks a little different.

Nap before bake, No Knead Bread Recipe

A half hour before the nap ends, we will need to begin preheating your baking vessel. Slip a covered pot into the oven. Crank up the heat to 450F. Let it pre-heat for 30 minutes or longer.

The perfect pot for No Knead Bread

Let’s talk about the pot. So, you know you’re going to put the pot into a very very hot oven. Make sure that the pot can withstand 450F. Generally, if the pot is cheap, flimsy, has plastic handles and a remnant from your poor college days, it’s probably not going to be safe to use in that hot of an oven. Use a 5-qt or larger cast iron, ceramic, Pyrex, stainless steel or enamel pot.

Just check your pot collection – look for large, heavy, no plastic.

Round, oblong – doesn’t matter. Should be at least 4″ tall. I use my Le Creuset emameled cast-iron. Yes, my cover has a thick plastic knob – but I did call Le Creuset’s customer service and they said while their literature says safe to 400F, it is still fine at 450F. Now, I don’t know whether the gal who talked with me really had the authority to tell me such a thing….but after over 30 loaves, my pot is still unblemished. After pre-heating, remove the hot pot from oven.

Time to bake No Knead Bread


If you’re using parchment, just lift the entire parchment with dough and place into the pot with the parchment paper on bottom.

If you’re using a floured towel, place a piece of parchment paper at the bottom of your pot. This prevents the dough from sticking to the pot. Lift the towel, turn it over and just plop this wobbly dough into the hot pot. Doesn’t matter how it lands – actually, the messier it lands, the more “rustic” it looks. Shake pot a bit to even out the dough.

 No Knead Bread on Perfect Pot

“It looks like a belly button! ~Andrew

Cover and put back into the oven. Bake covered for 30 minutes. Photo below is peeking through oven door after 30 minutes. Then uncover and bake further for 15-20 minutes. To check – you can either tap the bread (should sound low, hollow, like a drum) or take its temperature (should be 210F in middle).

How to make no knead bread

Here is No Knead Bread just after baking. See? I told you that “messy” turns out “rustic!” Kids- don’t you DARE tell me that your toy room looks “rustic!!!” GO CLEAN YOUR ROOM!

Baked No Knead Bread

Remove and let cool. The No Knead Bread really does sing – the crust crackles as it cools. Listen to it!

secret: Because the bread has such high water content- the crust will not stay crisp forever. If you aren’t eating soon, you can re-crisp the crust by re-heating it in a 350F oven for 10 minutes.

Thats it! You will be rewarded with a thin, crunchy brown crust, large, open holes. The bread is slightly chewy, flavorful and perfect texture. Making your own bread is deeply soul satisfying, it makes me feel like I am so close to the earth. Eat with good butter – like Kerrygold or Lurpak – splurge on your butter for this loaf!

Cooldown before slicing No Knead Bread

Just a little story for you: The first time Andrew and I made this bread together, I let him mix all the ingredients together the night before. We watched it bake together. When it came out of the oven, Andrew wanted to cut into it immediately. But we had to wait until it cooled. Then it was time. As I placed the tip of my knife into the bread and moved down through the crust, the snap and crunch of the crust gave way to tender, spongy body. I knew even without tasting it, that it was the most perfect loaf of bread that I have ever made. Andrew and I slathered butter on our slices. We sat on the kitchen floor, my hands still with traces of flour, and had a wonderful moment of just enjoying bread that we made together. Just like his Po-Po, Andrew loves bread. Each time, he would come ask, More bread please with arms outstretched. I would place a warm buttered slice in his small hands – he cradled it so gently, carefully ran to the stairs, never taking his eyes off the prize. He sat on the third step and ate his bread, wiggling his toes between bites. Three times he did this. Yes, this is my son. Perhaps one day when he is older, he will read this recipe and story and remember how his Mommy taught him how to eat homemade bread – with lots of butter and with eyes closed, totally savoring every single bite.

Recommended Equipment for No Knead Bread

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Also try: Bread and Dukah blend Dip bread in Olive Oil and Dukkah

Bagna Cauda Dip in Bagna Cauda

Cajun Shrimp Recipe Sop up juices in Killer Cajun Shrimp


No Knead Bread Recipe

Servings: One 1-pound loaf Prep Time: Cook Time:
No Knead Bread Recipe

No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose's experiments through the weeks and learned from her recipe adjustments and the why's of how this bread works.


3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)


1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Place a large sheet of parchment paper on counter. Plop your dough onto parchment paper. Lift parchment paper up with dough and place into a large bowl. Cover bowl with a towel. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Grab the ends of the parchment paper and lift entire wobbly dough blob out of bowl into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)

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Comments 1,441

  1. oroboros

    Just a little note: I did try this in a loaf tin and it came out great!

    Does anyone know of any “spins” on this recipe, like adding herbs etc? Any suggestions?

    1. Tracey'


      “I” (just my humble little opinion lol), but why mess with what, I would absolute perfection!! :). Though, I’m sure you could.

      Best of luck if you give this a whirl!


      1. ZoesMom

        For Pete’s sake, update this recipe! I am an experienced bread baker and know better, but am a rules girl, so yeah — I put this sticky mass of dough on parchment. When it came time to invert into the LeCruset, half the dough stayed with the parchment, the rise was destroyed. A greased bowl is fine–if you know better, follow your instinct, not directions……..

        1. Tracey

          I’m sorry that your experience with this method did not work for you. But, it seems whether cloth or parchment it works out wonderfully for a lot of us.

          Perhaps you are right with sticking to your experienced ways.

          I just want to say, “thank you” to this blogger for taking the time to post this recipe and the beautiful photos that were attached. Since I am one of many that this has worked for time and time again, I will continue to bake this absolute delightful bread. πŸ™‚

          1. Robin

            …whereas I wish I’d read this comment first. I just destroyed my ball of dough trying to scrape it off of the parchment paper. :-/ Came back here to see if I read the recipe wrong and was supposed to flour that as well. I’ve never had anything stick to parchment the way this did.

            Hoping all is still well – the bread *smells* amazing!

          2. Roxanne

            Actually, the recipe does not say to invert the dough to get it into the dutch oven after rising if using parchment paper. It says to lift the bread with the parchment paper and put it all in to the pot together. Fantastic method – no sticking!! I actually cut out a circle the size of my dutch oven and then use a long rectangle as a “sling” – I put the sling then the round into the bowl I will use for rising before placing the dough in it. After rising, I simply use the sling to lift it all out of the rising bowl and plop it into the hot dutch oven. Sometimes I will make a few cuts in the top of the risen dough – it makes it rise a bit more in the oven and looks nice, too.

            The only downside I see to this bread is that it is so delicious I eat too much of it!!!

          3. Pearl

            If using parchment paper, DON’T invert, just lift and transfer, paper and all, into cooking pot. Only invert if using floured towel, and yes, I imagine that can be very tricky. It’s good to follow rules, but you have to read them accurately. I’m not being snarky, I made the same mistake myself the first time I tried this recipe. Just be sure you use a big enough piece of parchment paper that you can lift it out of the rising bowl by the ends.

          1. kathryn

            I second that — no parchment is needed. But IF you do use parchment, lift the bread (parchment and all) and set it in your preheated dish. Leave it on the parchment. Bake the bread with the parchment under it. You can then use the parchment to lift it out of the dish after baking and the bread will come off the parchment easily, no sticking.

    2. jo Brenner

      Try making small inserts into the dough before baking and adding garlic slivers and kalamata olives. I like both together or separate. Bon appetite!


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  3. Tracey'

    Sorry, was typing too fast as always…. Ment to say, “why mess with what, “I” would call “absolute perfection”!! πŸ™‚

    Just adore your site by the way, I don’t follow many foodie sites, but find we are similar in our tastes and love of food!! Great job, may you continue to have much success!!


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  5. cinnamongirl...

    OMGoodness, it was capital D delish! Don’t think I will buy bread again…My bread didn’t rise much on the second rise, but it was outstanding nonetheless.

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  8. Clarissa

    That is an awesome story to tell him when he’s grown!! What acute and love your recipe.

  9. phoebe

    hey there! I wanted to ask, do you think i could do it without getting a covered pot? like how would it turn out if i just did it the usual way of dumping it in a loaf pan?

    loved the way you wrote the post btw! πŸ˜€

  10. Mari

    I made this bread today. I started it before bed last night and baked it this morning. It turned out great but it doesn’t look half as nice as yours. πŸ™‚ Thanks for the recipe, I will be using it a lot!

  11. Priyanka

    Just tried this and while I love this recipe, I would add more salt. 1 tsp was too less.

  12. EmilyT

    I have made this bread several times, and it is WONDERFUL! My kids help and absolutely love it. Thank you so much for the great post, I love how you included tips, pictures, and such a great story πŸ™‚ My family thanks you!

  13. Laura

    I just made this with gluten free flour…(made a few modifications suggested on the flour mix I had) WOW! This will be a regular in my house! Texture is perfect.

    1. Rachel

      That’s awesome! What kind of GF flour did you use? Do you think Bob’s GF all purpose flour would work?

        1. Sydney

          You made it GF?????? *SQUEE!!!*. What modifications did you make (if any at all)? I wanted to make some for the farm this afternoon to bake tomorrow. :). And what is your preferred yeast brand?

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  16. Mike

    So i’m an adventurous male that recently discovered the joys of cooking with enameled cast iron and while Googling around came across this post and tried it! Disclaimer…this is my first time EVER trying to bake bread so I am a total newbie to this.

    I am currently about 15 hours into letting the dough rise. I followed the instructions to the T but have to say my dough was more liquidy than expected. If I were to pour it out of the bowl I’m sure it wouldn’t be a lump of dough but would instead run (albeit slowly) over the counter-top. I used all purpose white flower and accidentally used Active Dry Yeast instead of the instant stuff but compensated accordingly based off of other blogs. Can anyone help me out? Where did I go wrong? I’m a total rookie at this so any help would be appreciated! Thanks!

    1. SteamyKitchen

      Don’t give up! If you think it’s a little too liquidy, sprinkle a couple tablespoons of flour and mix very gently. But trust that the bread will work – use the Force, Mike!


      1. Mike

        Thanks! Will it still work if it is a little liquidy? I’d be scared of messing up the dough if I tried to put more flour in…should have done that prior to letting it set.

        1. SteamyKitchen

          It will be fine πŸ™‚ send me a pic of you want! [email protected]

  17. Michelle

    Hi. I do not have a cast iron pot but I do have the glass Pyrex brand pans. Will this work? Can I cover it with aluminum foil? It has a plastic cover so I won’t be able to use that while baking. I would love to get the dough ready tonight so I can make fresh bread for the family. Thank you for this recipe!

  18. Denise

    i’ve made this a milion times. For those looking for a way to update the recipe, I often add a whole grain mix from King Arthur Flour to the mix. You have to increase the yeast to 1 TBS to offset all the heavy seeds and grains, but it is so delish! Give it a try! I bake mine in a stoneware covered casserole and it’s perfect. For the first rise, I put it on a piece of parchment in a oval pan. Then after it rises, and I’ve preheated my stoneware, I put the dough, parchment and all in the stoneware and bake it. Bake it for 30 mins. Take the top off, brush with butter, and bake 30 minutes more. Easy and sooooo yummy!

  19. Rika

    Thank you for this one! I loved it, so did the crew! I’ve never been successful making bread, unless grandma is right there with me πŸ™‚ thank you!

  20. Susan

    Love this bread! For a church project we would love to make lots of loaves and only pre bake them to freeze. Then we would finish the baking so we could give warm loaves as gifts to visitors. Anyone know of a way to do ths?

  21. Linda

    I LOVE artisan bread but sometimes I like a high-rise bread that looks more like a store-bought loaf, so I’m wondering if I can just use a small diameter tall pan and get a higher risen bread? Sounds like it might work. I’ll have to try it and see.

    1. Kathryn

      I sometimes want a sandwich loaf, or a loaf that a whole slice fits into the toaster without needing to be cut in half. I use this same recipe only I bake it in a regular loaf pan, and it turns out perfect. A softer crust but the same great texture.

  22. Linda

    Wow! Those kids are going to become chefs! Wish I could get MY kids interested in baking. Would save me a lot of work! Good show!

  23. Rachel

    Wondering… can you make something like this with sourdough starter?? I would love to combine sourdough with the no-knead idea…

  24. Ari

    The bread was So easy to make! My boyfriend was like “it’s so hard to make a good French bread” and I was like “pffff” … I made this bread and he’s been kissing my feet ever since. Thank you so much!

  25. Barb

    I’m trying two loaves of this at once. Since we’ve moved to a northern community it’s hard to get a good crusty bread. I’m making one just as the recipe suggested and the other with a couple of tablespoons or carroway seeds added in. We’ll see how it turns out. πŸ™‚

  26. Rosemarie

    I have been making this read for years now. I guess ever since it was “invented”.
    I once made if for a large group, some with cheese some walnut and olives etc. etc.

    Everyone loved it. IN fact a visiting Pastor wanted me to make it for him. He wanted to pay me $6.00 a loaf. Although I was flattered that everyone loved it so much I passed on making it for a fee.

    Tomorrow is Sunday and having a fresh loaf of bread ready to go in the oven on a nice chilly morning is heavenly… Pass the fresh strawberry jam…

    1. Dan

      Hi,How can you add cheese if it has to raise, like, 20 hours? The cheese will start to go bad. Please let me know how you did it because I am very interested in trying this bread with cheese.
      Thank you!

  27. Sophia

    Thank you for sharing this recipe, I’ve become a hero in my family’s eyes. It’s easy, effortless, and beautiful creations every time you use different pot. I just wanna say, hey I appreciate it and thank you soooooo much, bless ya.

  28. joanna

    Hi, im baking my bread at night right now. The rrason why is because I have no time whatsoever tomorrow to bake it and I want to eat the bread for breakfast. Will the bread harden overnight? And if it will, whats a good tip to keep bread soft and chewy and not hard and rocky through out time? Thank you! ^ ^

  29. Retromodgirl

    Joanna–I made this yesterday, and it keeps very well in a large freezer storage bag.

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  31. Samantha Butler

    This is hands down my favourite bread recipe ever. I have made many alterations over the course of baking it dozens of times so now I have a variation that I can call “my own” but when all else fails, I stick with your original and send all the credit your way. Thank you for this recipe! It’s gorgeous!

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  33. Leigh Pelc

    Loviing this recipe! However, the handle of my le creuset brooke off. I would suggest not using it at that high of a heat.

      1. Dominic Lupico

        Give yourself a gift of Lodge pre-seasoned cast iron. Great pots at excellent price, and their coated models come with stainless steel knobs. Even the edge of the lid is coated and needs no seasoning. I use their pre-seasoned double cooker for this baking, and a coated Dutch oven when I make a larger loaf.

  34. Pete In Ash Valley

    My wife and I take turns making this bread, sometimes by adding different additional ingredients (i.e. chopped and sauteed onions, sun-dried tomato bits, nuts, etc) for an absolutely delicious bread. After many years of bread-making using various kneading methods, this recipe has virtually replaced them all. So easy, so good, so much fun to make!

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    1. Kathryn

      Boys stay little and cute for a short while, but this bread will fill my home with joy forever. My favorite aroma therapy, bread baking once or twice a week.

  37. T

    If it sticks like crazy to the WELL-floured cloth while rising for the 2 hours before baking, does that mean the dough was too wet? It ended up pretty tasty, but flatter than I wanted, I’m guessing because I broke the rise when i ripped it off the cloth. Any other tips for getting a taller loaf (for a better middle-to-crust ratio)?

    1. Jeff H

      I find it much easier to just put the dough on 12×12 piece of parchment paper an lower it into the preheated 6qt cast iron pot it the oven. Put the top on and slide the rack back in and close the oven. Then wait the 30 min and enjoy the smell!

  38. Robin Kabat

    I have been making this bread for about a year and I love it. Everyone I share it with loves it too! Thanks so much for the wonderful directions and pictures. I just wanted to add that I sprinkle fine corn meal on the towel before I add the dough. It adds to the artisan flavor. I just pick up the dough after it rises and plop it in the pan. Always delicious.

  39. Shayna Jewell

    I don’t know if you know this, but this recipe makes the most fabulous pizza crust ever. πŸ™‚

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  41. Chris Mousseau

    Just made my first loaf — the parchment paper is sticking to it! What went wrong??

  42. Ry

    I’ve made this recipe probably a dozen times over the last year or two and it always comes out great. I don’t use parchment paper. I mix the dough in a large pyrex bowl, let it rise in the same bowl, just fold the edges in to center with a wet spatula still in the same bowl, let it sit another couple of hours, then just dump it out of the bowl into a hot dutch oven. Always works perfectly. I’ve used a 3 qt. dutch oven and a 5 qt. Both work great.

  43. linda

    I just found your bread recipe while looking for no-knead bread. I had to tell you, I love your great sense of of humor- I was laughing while reading! particularly with regards to your adorable son and his tatoo! So cute, that he is in all the pictures making the dough! I will assume that if he can do it, so can I ! Thanks, I will continue to read you – Linda

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  46. Jean

    I am sooo anxious to try this bread. But there is a problem. Le Creuset told me that I cannot preheat an EMPTY dutch oven. Do you know please of some work-around? Could I place some water in the pan for the pre-heating? If I donT pre-heat the dutch oven, will the recipe still work?

    I bought the pan specifically for this purpose, so it would be so disappointing if I couldn’t use it.

    Thanks in advance for your kind advice.


    1. Tracey

      Hi, Jean!

      Not sure about suggestions for your pan, but can tell you that a cast iron Dutch Oven works like a charm every time!! :)). You can use it without worry for your bread and anything else you cook or may need for high temps.

      Jmho, but all my loafs of this bread have turned out perfect every time using a cast iron Dutch Oven. I use the name brand “Lodge” in case your interested. Good luck!!

  47. Robin Gudites

    I just bought a Pullman Pan to make bread. Can I use this type of pan for this bread recipe.?

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