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Simple bread to make for dinner...tomorrow night |
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Filed under: Newspapers, Comfort Food, Bakeries, Artisan Foods  Good, fresh bread is one of life's great pleasures, at least in my opinion. I love to go to a great bakery and pick up a loaf for a special occasion. I wish I could do that every day, but I know it would go bad in my house. We just don't go through bread fast enough.
It would be even better if I could bake bread at home. I love to bake. Bread is usually just so time consuming and it rarely turns out at home like it does at the bakery.
I was reminded this week of an article I read in the New York Times food section from about a year ago that may change my mind. The Minimalist, Mark Bittman, interviewed/apprenticed with the owner of Sullivan Street Bakery, Jim Lahey. Together, they made a loaf using Mr. Lahey's innovative new method for making bread. The idea is to stir everything together(no kneading or anything), let it ferment (the yeast eats the flour to make alcohol and carbon dioxide) for a very long time, then bake it in a cast iron or ceramic covered pot.
The covered pot becomes a steamer once in the oven so you can get bakery level results from stuff you probably already have. The Minimalist had said that this is innovative, and it is. The only thing you need to make good, fresh bread at home is time, and a few things you more than likely have in your kitchen. The recipe and procedure are after the jump.Continue reading Simple bread to make for dinner...tomorrow night Permalink | Email this | Comments
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