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The New York Times’ Slow-Rise Bread
It must be the most famous recipe I’ve ever encountered. Everywhere I’ve traveled in the past year — London, New York, Washington, D.C. — home cooks I know have heard about it and several have tried...
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The NYT’s Simple Crusty Bread — The Return of the Slow-Rise
from The New York Times, 11/21/2007. As soon as I read this recipe, I knew what not to do. I’ve tried numerous times to inject humidity into the oven by placing pans of water and spritzing loaves once...
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Cook’s Illustrated’s Almost No-Knead Bread
In the continuing sweepstake’s for the simplest bread recipe, Cook’s Illustrated weighed in this month with its own version. Sherry gave me a copy of the article last week. The testor’s goal was to...
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Table of rising and cooking times for the Slow-Rise Bread
I should have posted this when I first wrote about the Bittman Slow-Rise Bread a month or so ago. I forgot. Below, you’ll find a link to a Word file containing a grid of rising times. I quickly got...
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Jamie Oliver’s Pizza Dough
found here. Everyone I know who makes or eats pizza swears by the Chris Bianco pizza dough recipe in the Gourmet Cookbook. Some people prefer Alice Water’s recipe in the Chez Panisse Pasta and Pizza...
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Jim Lahey: Pancetta Rolls
from My Bread: The Revolutionary No-Work, No-Knead Method, pp. 77-75. Forgive this cookbook’s subtitle that promises no work. I’m sure Lahey had nothing to do with it. Revolutionary, yes. No-knead,...
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Chad Robertson’s Sourdough Bread
In little over a month, my sourdough starter turns one year old. For much of the past year, it has slept in the back of my refrigerator. I don’t eat bread often. When I make it, I usually expects...
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