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  • From: yarrow@sfo.com
  • To: Healthy soil and sustainable growing <livingontheland@lists.ibiblio.org>
  • Subject: [Livingontheland] easy bread, was Re: Fw: Living on the Land misc. tips
  • Date: Sun, 3 Feb 2008 11:13:01 -0800

Title: easy bread, was Re: [Livingontheland] Fw: Living on the La
The easiest bread recipe I've found is in the new book on artisan bread by Hertzberg and Francois. One of the recipes was published in the NYT a few months ago (see below). The idea is to make a more-liquid dough with lots of yeast, forgo kneading, and bake one loaf at a time. The extra dough goes in the refrigerator, to be used as needed within a couple weeks. It develops a more-sourdough flavor with time.



From the New York Times, November 21, 2007
Soon the Bread Will Be Making Itself
By NICK FOX

I THOUGHT the Dining section published the easiest bread recipe possible last year when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery.

The response to Mr. Bittman's article was so fervid you would have thought he'd revealed a foolproof way to pick winning lottery numbers. It was a sign of how desperately people want to bake at home, and how painfully aware they are of their limitations.

The method he wrote about, though, looks like molecular gastronomy next to the one developed by Jeff Hertzberg, a physician from Minneapolis. His technique is more or less as streamlined as this: Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it.

The crusty, full-flavored loaf that results may be the world's easiest yeast bread.

Dr. Hertzberg elaborates on his recipe in the recently released book ''Artisan Bread in Five Minutes a Day'' (Thomas Dunne Books), written with Zoë François, a pastry chef from Minneapolis. ...



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