Scores of happy bread munchers have chimed into a discussion thread at eGullet reporting great results from this recipe and technique. Many have written in measurement questions (as an accompanying video conflicts with the written NYTimes provided recipe) and others with bread making historical knowledge are attending and pointing out that these are ancient techniques. Regardless it remains true that this New York Times article is inspiring many to bake their own artisinal loaves for the first time.
Persuaded by all the great images I’ve seen of inspired loaves pushed me to run together a batch of dough to proof overnight. The timing of this bread making article couldn’t have been better as Sweets has been perfecting his fire tending skills in our house. This makes for a great bread rising temperature! We are a nice 80 degrees inside on average (though we did have a gleeful moment when we pegged the thermostat this weekend at 90).
I cut Sweets and I each a slice of tender bread, whose crust crackled under the knife. Our eyes met, sinking our teeth in slow motion on this busy morning, as we quickly rushed to the door. I swear to you, and I was caught by Sweets who spied my twinkles, tears welled up and that bread stopped us in our tracks. In those bites, a history of daily bread making swelled through these ancient yeasts and laughed at us:
How silly we are to separate ourselves from the pleasures of baking our own bread.
How silly we are to pay others to do the work for us.
How silly we are to call this too much labor to perform in our own homes for those we love to feed.
Marianne’s post at the Unemployed Chef echoed my sentiments this morning upon devouring our too warm loaf of bread. The Best Bread I’ve Ever Made.