Other People's Food 101: The Bread that Changed Everything

Remember how in my first few posts, I pretty much said I hate baking.


I still do. I just hate it a lot less, and it's fully because of this book:

Figure 17.B-2 If I had a summer reading list for you guys, this would be on it... that gives me an idea for a post!

I've been churning out loaf upon loaf of crusty, flavorful bread with a soft, tender crumb that would impress even the octogenarian Italian bakers back home. I'm happy to provide you guys with the formula and technique for this little food revolution, courtesy of the man who wrote the book:

Sullivan St. Bakery Bread Recipe - This is a little bit modified than the original technique in My Bread, but it's the same principle. Plus, I'm not breaking any copyright laws by posting this link.

A couple caveats: 1) although it may look cumbersome and drawn out (particuarly the 18 hour rising time), this recipe is stunningly easy. You mostly ignore the bowl of dough on the counter and go about your normal life while it does it's own thing, then chuck it in the oven for less than an hour. 2) I use a plain, seasoned cast iron pot like is shown on the cover of My Bread, primarily because I can't afford the Le Crueset he recommends. Plain cast iron, well cared for, works fine.