Over the weekend, I tried out a new bread book – My Bread: The Revolutionary No-Work, No-Knead Method, by Jim Lahey.
Lahey’s basic recipe is very similar to the basic Artisan Bread 5 Minutes a Day recipe in I’ve been working with for a year now.
The biggest difference is the cooking method – in a pre-heated covered dish at a slightly higher temp vs. placing a small dish of water in the oven and cooking at a slightly lower temp.
Same ‘baking with steam’ concept, without the loaf shaping.
The result is a gorgeous loaf with a fantastically crunchy crust and a slightly less custardy interior.
