Kirsty has baked the best bread of her life, and it equals any bread we have eaten in France or Italy. She got the recipe from Jim Lahey's book "my bread." He owns Sullivan Street Bakery in New York (http://www.sullivanstreetbakery.com/). Jim studied sculpting in college before deciding to work with bakers in Italy. We think he made the right choice!
Stecca (stick in Italian) bread.
If I had scratch n'sniff, your nose would be in for a treat as well. It smells and tastes much better than it looks here. The dough has a crisp exterior and a soft, light, slightly chewy, slight sourdough tangy interior. The Italians say "good as bread" instead of "good as gold." Capice?!
Peace my friends!
No comments:
Post a Comment