I love the act of baking bread, the smell of baking bread, eating good crusty bread. . .and the library. Two loves came together this week!
This summer my sister-in-law Alice ( a fabulous baker) recommended the book 'My Bread', by Jim Lahey, and I've been eagerly awaiting a library copy. My turn at last!
Traditional baking expert Lahey has developed a unique and low-effort method for baking artisan-style bread at home--no kneading and a long, slow rise are the keys, as well as baking the bread inside a heavy pot. You simply stir the flour, water, and salt with a tiny amount of yeast in a bowl, and leave the dough to develop--up to 24 hours for the first rise.
My first try made a flavorful, crusty loaf with, great holey texture and a moist interior. Lahey recommends using a large, heavy, covered pot such as enameled cast iron, but I had pretty good first results using a large, covered casserole dish--none of my larger pots seemed to fit the bill.
'My Bread' is full of baking info and recipes. It's recommended!
