I learned to bake when I lived in London, because the average bread was simply awful. It's surprisingly easy to get something as good at home, as long as you have a decent dutch oven.
It really makes me wonder what else is going on everywhere else, because it really comes down to just flour, water, salt, and yeast.
I thought so too. When I started, I was obsessed with getting every variable and every step of the process just right. I measured and documented everything: The number of folds, the humidity in the room ...
Then I discovered Jim Lahey's no-knead bread recipe, which gave me virtually the same results, for a grand total of 5 minutes of active work.
Comments
I learned to bake when I lived in London, because the average bread was simply awful. It's surprisingly easy to get something as good at home, as long as you have a decent dutch oven.
It really makes me wonder what else is going on everywhere else, because it really comes down to just flour, water, salt, and yeast.
The process is more important than the ingredients.
I thought so too. When I started, I was obsessed with getting every variable and every step of the process just right. I measured and documented everything: The number of folds, the humidity in the room ...
Then I discovered Jim Lahey's no-knead bread recipe, which gave me virtually the same results, for a grand total of 5 minutes of active work.