The Quest for the Perfect Loaf of Bread
My Bread, by Jim Lahey (and me)
Like the holy grail, that perfect loaf of rustic bread has eluded me for decades. I’ve certainly tasted perfection in bakeries and restaurants from New York City to Rome, but baking a loaf of my own that would make my Italian husband smile only became possible thanks to Jim Lahey’s newly published book, My Bread . As he describes in the introductory chapters, Lahey, a baker and the founder of Sullivan Street Bakery in NYC, was aiming to recreate the flavor and texture of breads he enjoyed while working (at a Rome bakery) and traveling in Italy. After years of experimentation, Lahey came up with a no-knead, long-rise recipe that involves simply mixing together flour, salt, yeast and water, covering the bowl and letting it sit (ideally overnight) for 12-18 hours. One more short rise (1 hour) later and the ball of dough is sprinkled with cornmeal (to prevent sticking) and placed inside a heated cast-iron Dutch oven inside a heated (500 degrees) oven. 45 minutes later, and out comes the perfect loaf – crunchy on the outside and moist and chewy on the inside, just as if it came out of a brick oven. Now that I’ve created at least 15 loaves, I can finally call it “my bread”, too. Simple, so satisfying, making this bread has become my evening (mixing) and morning (baking) ritual. If you’re a bread lover, I urge you to try it, too. I’ve also tried the many pizza recipes and can’t wait to make a batch of pancetta rolls!
I’m compiling a list of my favorite Italian food-related books on our Speak! amazon store. Please let me know if you have a favorite that I need to know about!
