A mother is a person who seeing there
are only four pieces of pie for five people,
she never did care for pie.
I read this quote a few days back and found it so true. It sums up every mother so well! And especially mine!
Happy Mother’s Day mom! I hope you know how much you mean to me.
Love you and sorry for all the trouble I keep giving you!
You will always be the best human being for me.
Hope one day I can sacrifice my piece of pie for you. Till then, here’s a whole bread for you!
I recently downloaded Mark Bittman’s iPhone app, How to Cook Everything. And, the first recipe that caught my eye was Jim Lahey’s No- Work Bread. Quoting Bittman, who used to write the food column The Minimalist for the New York Times, the introduction for this bread goes as follows:
This innovation- the word “recipe” does not do the technique justice- came from Jim Lahey, owner of Sullivan Street Bakery in NYC. Jim has created a way for home cooks (and not even ones who are serious bakers) to nearly duplicate an artisan bakery loaf, with a crackling crust, open-holed crumb, light texture, and fantastic flavor. All without kneading, fancy ingredients, or special equipments.
Bittman’s description is bang on target. The beauty of this bread- it needs no kneading- you just mix everything together- sit it out in the refrigerator or outside if the temperatures are cool- take it out the next day, shape into a ball and let it bake! And you have a crusty, heavenly smelling bread. A wet dough, along with slow fermentation is the secret to its yeasty flavor and open crumb.
You do need to plan ahead for this bread. It is a 24- hour long process, but you would be in the kitchen for only 15 minutes working on it.
The method involves the bread to be baked in a covered pot in the oven. One could use a dutch oven but I do not own one. I used a crock pot. The crockpot website says that if the pot/crock is detachable you can use it in the oven. Instead of the lid I used aluminium foil. It worked for me but you should try it at your own risk!
True to myself, I goofed up while transferring the dough to the crock pot. But, you guys be careful and keep the seam up, to get a beautiful crack on the top of the bread. So that you can brag about how professional you have become at bread making!
I have made the basic version, which makes a fantastic bread, but of course, you can be more adventurous with the formula and use whole-wheat and other flours and different seeds to make it to your liking.
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