A concise recipe can be found at the bottom of this post. I wanted to give you the confidence to do this on your own. This is totally possible for home bakers at any skill level. Oh, and don’t be put off by all these steps. The only changes I have made to Lahey’s method is to double the amounts and adjust the baking time and temperature to achieve a bigger loaf with a thinner crust. I am telling you, this is consistently the best bread I have ever made in my kitchen. I can count on one hand the number of times I have bought bread in the store since then, because I can now make an artisan-quality loaf at home for a fraction of the cost. We have been baking bread using this method ever since. One phone call, and she came back with the book, My Bread by Jim Lahey (Amazon). That is, until last summer when our neighbor brought over a beautiful, delicious loaf of home-baked bread. It was simple, and we were content with the results. There is some stiff competition out there, and it is tough to replicate a commercial oven’s heat and steam in a normal home kitchen.įor the last several years, I thought that Artisan Bread in 5 Minutes was the best thing since, well, sliced bread. With a few exceptions, I prefer creating something in my own kitchen to buying it in the grocery store.īread can be tricky, though. If you have been hanging out around Frugal Living NW for awhile, you know that I am a big believer in making food from scratch at home.
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