I'm sure that it's been blogged about a million times but today is my turn. I've been meaning to try this out for the longest time so since I had the day off in honor of Martin Luther King I decided to baked fresh bread. But not just any recipe - I wanted to follow the recipe developed by Jim Lahey from the Sullivan St. Bakery. When Mark Bittman the author of the "Minimalist" column, which runs weekly in the Dining section of The New York Times first wrote about Jim's recipe he said - "The loaf is incredible, a fine bakery quality, European style boule that is produced more easily than any other technique that I've used - and it will blow your mind."
For an author biography, beautiful photos from the book, and recipes, click here.
Adapted from Jim Lahey, Sullivan Street Bakery
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
Yield: One 1½-pound loaf.