Better Bread Through Less Kneading: NYTimes Curious Cook

Among the recent books whose recipes I tried, Jim Lahey’s justly celebrated “My Bread,” written with Rick Flaste, puts together a brilliant technique trifecta: a wet dough that can be stirred together without kneading; a long, slow fermentation with just a gram of yeast, so that its flavor doesn’t dominate; and tipping the risen dough into a heated pot and lid, which heat the dough quickly and trap its steam to boost its “oven spring.” “Artisan Breads Every Day,” by the baker and teacher Peter Reinhart, is a lucid compendium of modern approaches.

This entry was posted in Uncategorized and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s