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« The Christmas list -- baking, that is | Main | It's beginning to look a lot like.... » Wednesday, December 6, 2006Yes, it's the best breadmaking technique ever So I finally got around to trying the bread-baking method Mark Bittman wrote about in The New York Times almost a month ago. Jim Lahey, who owns Sullivan Street Bakery in New York, is the one responsible for this method, which has spread like wildfire on the Internet. There's no kneading involved, just an incredibly long rising time (18 hours). I'm now among the many converts. It could not be easier, and the incredibly crusty bread looks like something that came right from the boulangerie. Here's the recipe and some additional tips from Bittman. One note: I thought the bread needed way more salt. (I think everything needs way more salt.) Next time I'll try Bittman's recommendation of slightly less than one tablespoon.  Posted by Devra First at 02:35 PM
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