If you love bread, you must try this recipe! It is incredible. The texture of this bread is perfect -- not too light, not too dense; the crust is crunchy, and well, perfect.
Amazingly easy, no need to knead the dough, and it only requires 4 ingredients. My friend's dad made this recipe, and I literally wanted to eat the entire loaf (and I'm not even a huge bread person). As you can see from the photo, we ate half the loaf last night.
Tips:
- Make sure you use instant yeast.
- Plan ahead. If you want the bread for dinner, you'll need to start the bread 20 hours in advance. Here is an example timeline:
- Start making the bread @ 10 pm
- Tend to the dough 18 hours later @ 4 pm
- Tend to the dough again 15 minutes later @ 4:15 pm
- Start baking the bread after 2 hours @ 6:15 pm
- Bake the bread for 45 minutes; it'll be done @ 7 pm
- Note: At the end of the recipe, we only needed to bake it an additional 15 minutes, not 30.
http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0
I just watched the 5 min video (at the link above) where The New York Times' Mark Bittman talks to Jim Lahey of Sullivan Street Bakery about his recipe. Jim provides a faster version of this recipe that involves adding red wine vinegar and using hot water so that the dough only needs 4 hours to rise instead of 18 hours. I may try this next time!
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