In my enduring quest (months, on and off) for the ideal bread recipe - the one most suited to my tastes, lifestyle, and capabilities - I read this article in the New York Times a few weekends ago. Ruth makes Jim Lahey's bread every day. Though I've made his breads before (well, one, once), her approval was an appealing invitation to get back to it, a decision I have been enjoying with apricot jam and butter for the past two weeks.
The hardest thing about this recipe is mastering the timing. Taking a total of about 23 hours from start to finish, it requires a little more planning than oooh bread for dinner sounds lovely, let's get on that. The good thing about this recipe is that while bread for dinner may sound lovely, eating this bread any time of the day or night is indeed a lovely experience.
The hardest thing about this recipe is mastering the timing. Taking a total of about 23 hours from start to finish, it requires a little more planning than oooh bread for dinner sounds lovely, let's get on that. The good thing about this recipe is that while bread for dinner may sound lovely, eating this bread any time of the day or night is indeed a lovely experience.
