Wonder bread

All hail Jim Lahey and Mark Bittman for the magnificent and revolutionary bread recipe in this Wednesday's Times.

Goodbye baking stones, goodbye sponges and poolishes, goodbye burnt-rubber smell coming from my electric mixer due to long kneading regimens, goodbye dangerous steam-generating techniques, goodbye longing for a professional baker's oven. Hello to virtually effortless bread made only out of flour, salt, yeast and water that tastes so good on its own that I didn't even toast it or smear it with butter this morning for breakfast, lest those embellishments interfere with my appreciation of this bread's subtle and complex flavor, perfect crumb, and crackling crisp crust.

Comments

[Sheri]

I was considering baking the minimalist's bread - now I'll definitely give it try!
S.

[R J Keefe]

I'm dying to make this; I just haven't had the time.

[heather]

Tom,
thank you so much for this link and endorsement. I decided to give it a try and was wowed by the result. I'm trying to keep a batch in the works at all times. Yummy! And oh-so-simple! Seems a little unfair, really, beautiful bread with no work!