Seldom do I feel the need to repeat a recipe, but this is critical. I have become aware that some of my favorite people haven’t seen this recipe, which I posted HERE eons ago. And, I have had yet a few other favorite people repeat that they are afraid of baking bread, especially if it involves yeast. You know who you are. This can’t go on. It is a travesty, on both counts.
Travesty might be a strong word. But this is a formula that I use constantly. It is one of those recipes on this site that gets a weekly workout. So over the past two-and-a-half years since I posted it, my method has been refined. I’m better at it than I was when I first introduced it. The bread is prettier. (My photos are a bit better, too.) And I think my way of preparing it is better now. It is essentially the same recipe and a similar process, but instead of posting updates on an old, unattractive post, I’ve decided to call a do-over. Because, I can.
This is not my original thought, though. This recipe is heavily inspired from the work of Artisan Bread in Five Minutes a Day and Jim Lahey’s bread recipe. Those who have read the books will know exactly where I drop off from one and pick up on the other. Plus, there are little methods that I’ve created because they work better for me. For instance, this is a very wet dough, so after it is formed and rises it is hard to move it to the oven without thoroughly messing it up and deflating it. So, I form it and let it rise on a floured piece of parchment and then move the dough, parchment and all, to the oven. During baking it comes unstuck from the parchment. No harm, no foul.