crisp on the outside and chewy on the inside
rich and moist....yum!
thai chicken soup with warm fresh baked bread
This weeks recipe comes from Jim Lahey of Sullivan Street Bakery first located in Soho and since 2000 located in Hell 's Kitchen ( the nickname for the the streets between 37th and 57th street in NYC). In 2006 Mark Bittman published Jim's recipe in his New York Times Column and in the process revolutionized bread making for home cooks that nearly duplicates an artisan loaf, with a crackling crust, an open holed crumb, light texture, and fantastic taste. All this without kneading, fancy ingredients, or special equipment . All you need is time! The three keys to success are slow fermentation, wet dough, and a baking process utilizing a covered pot. This baking process creates an oven within an oven to trap steam as the bread bakes. Ideally you will start the bread 24 hours before you plan to eat it. Your actual hands on time is 15 minutes!
Baking the Perfect Loaf of Bread at Home
Formula and Process created by Jim Lahey, owner of Sullivan St Bakery
3 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) instant yeast
1¼ teaspoon (8g) salt
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)
Two medium mixing bowls
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Two or three cotton dish towels (not terrycloth)
Mix all of the dry ingredients in a medium bowl. Add water and
incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.
Preheat oven to 450-500°F. Place the pot in the oven at least 30
minutes prior to baking to preheat. Once the dough has more than
doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.