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Added on 05/01/08
Posted Mar 7th 2008 8:01PM by Shayna Glick 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...
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Posted Mar 7th 2008 8:01PM by Shayna Glick 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... See less