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Bread-making is hard, laborious work, isn’t it? Well, it doesn’t have to be. I’ve become a convert to a new, spectacularly easy way of making delicious, aromatic loaves of bread.
Watch the Technique
I don’t really know my way around a kitchen, but I do know how to make great bread. How easy is it? Take a look.
Both History and Philosophy Behind It
You may have read the accompanying New York Times piece about Jim Lahey--a Manhattan baker and “no-knead” bread advocate--that explains how to very simply make a loaf of very good bread. I tried it, and from my very first loaf, I was hooked.
From Basic to Elaborate
Good news, his book, My Bread: The Revolutionary No-Work, No-Knead Method, is available at the library! Also good news: the basic recipe is available on the New York Times site.
OK, so this particular loaf I made may not have the ideal shape, but goshDARN(!) is it good!
Photo credit: Alejandro Gallegos and witigonen
Alejandro Gallegos loves pretty much any kind of baked good, as long as it isn't dry . . .