Posted at 1:50 PM on January 31, 2007
by Andrew Haeg
Awhile back I'd read in the New York Times of a new, amazingly simple, no knead technique for cooking a loaf of bread. No baker myself, yet always interested in saving money, and eating better ... I was intrigued.
I tried it a few days ago, and was startled when a perfectly formed, round loaf of bread came out of the oven after expending just a few minutes of labor (and plenty of time and heat). It's almost exactly like the country bread I remember eating when visiting my brother in Florence years ago.
Great things don't have to be complicated or hard to do. Now I'm thinking: What else can I take and simplify in much the same way? I'll wait for some inspiration and see. Right now there's a sweet looking loaf of bread crackling and cooling on the counter.