Bread Revolution For The Common Man

Monday, February 22, 2010

Jim Lahey is on a mission to prove you can have your cake — or in this case, bread —and eat it, too. The founder of the Sullivan Street Bakery wrote the book on this type of laissez-faire baking, using the so-called "no knead" technique.

My Bread: The Revolutionary No-Work, No-Knead Method explains the science behind his method. It includes recipes for his basic dough as well as homemade pizza, ciabatta and foccacia.

While you don't need a gargantaun oven the size of a small one-bedroom (see video below), the recipe does call for a Dutch oven or something else of that nature. There's a little stirring of this and that. Baking at 450°- 500° F. A little waiting. That's it.

Lahey shows us how to make a loaf of pugliese at the Sullivan St Bakery. Watch the video for details. Winter hat and wool sweater optional.


More in:

Comments [1]

marjaneh Esfahani from california

I made this bread and the round one several times.
It's a very easy one,each time I make it I enjoy it.
I found out when I mix the ingredients longer the bread becomes better .Thanks for sharing the trick of bread making,I'm going to buy your book.

Jun. 30 2010 04:00 PM

Leave a Comment

Email addresses are required but never displayed.

Get the WNYC Morning Brief in your inbox.
We'll send you our top 5 stories every day, plus breaking news and weather.



Supported by