Here’s the thing people: Some things you can hurry. Two things you hurry at your peril: small children and natural sourdough breads … I rapidly learned long ago when I had my own young toddlers, hurry is not in their repertoir. Just doesn’t happen. The glory of being a Grandparent is we generally move at toddler speed naturally.
Then there is the natural slow process of leavening sourdough breads … yeah, I don’t fully appreciate that slower speed yet. It just don’t happen to speed up sourdough. I thought I had a starter … probably it was slightly underdeveloped but as I was getting down to the wire on time, I went with it. Then I was on the wire and baked it. I should have waited. Still, as is often the case with home made, it’s excellent bread. I’ve just had 4 slices and look forward to toast in the AM and sandwiches for a picnic tomorrow.
Elizabeth is our Kitchen of the Month. And the bread – oh goodness! And the book it’s from, my heart be still. Back in the mists of time, I came across a NYT article by Mark Bitteman featuring a baker named Jim Lahey and a No Knead Bread recipe. The recipe became a blogging hit. It intreged me so without fully reading the recipe as I am still prone to do, I went at it. Unbeknown to each other, Karen (BakeMyDay) had started the same recipe just hours different from me. So we “internet baked” together. My bread came out of the oven about the same time Karen’s did but she was in the Netherlands where it was mid-day … I was in Texas where it was not (it was OH-dark-thirty, middle of the night). The bread was gorgeous, incredible crust AND it’s been the only bread I’ve ever had sing to me! I was underwhelmed by a rather moist crumb but was delighted with the entire experience.
The Sullivan Street Bakery Cookbook is the first Jim Lahey book I’ve bought … and his writing is as lyrical as my singing bread. This man loves baking bread. The recipes are gorgeous. I don’t believe there is fault in his book or recipes, the fault is my going to fast with the BBB Lariano Style Bread. A few days after I got the book, I baked the Pane Di Lino and Gorn continues to ask when am I going to bake it again. It really was heavenly and I will be baking it again soon.
I followed Elizabeth’s recipe as on her blog … except I cut too many hours at each step. This takes days, really days. But you are never spending more than a few minutes at each step. You do have to keep watch as to when the dough is ready to move on to the next step. Just keep peeking. Have patience.
We would love for you to join in as a buddy baker this month! You don’t have to have a blog to participate, a picture will do. Just send a picture or a link to your post of your finished bread to the host kitchen by the 29th of this month. You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month. New recipes are posted every month on the 16th. Check out our Facebook group to see the participants’ baking results during that time.
Tomorrow I have dough in the fridge to bake the Pizza Bianca Alla Romana, Version 1. I think I’ve taken my time with this one, maybe mainly because I was trying to rush getting this bread baked for the Babes.
April 17, 2018 at 5:49 pm
Oh dear! You sound like me…. Your bread looks beautiful on the outside. But what a shame that it didn’t quite get the loft you were hoping for. (Are you sure that it didn’t over-rise?)
Jim Lahey’s book is indeed lovely, isn’t it. And he sure does love bread! I like that he insists on calling his starter a “biga”, even though he knows the name isn’t quite correct. I also really like that he made up the name for his Lariano-style bread and that as far as he knows, it doesn’t mean anything in any language.
It sure tastes good though, doesn’t it?
April 17, 2018 at 9:16 pm
Your crust looks wonderful. I laughed when you said there are two things you don’t hurry =) I actually followed the quick version in his book, and it still took two days! But isn’t it a wonderful book? I have all three, and the pizzas… oh my!!!
April 18, 2018 at 2:15 pm
It looks beautiful – and moist. I never thought I would say a photo of bread looks moist.. lol. Toasted with cream cheese and smoke salmon
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April 18, 2018 at 6:45 pm
I think the crumb looks great for having cut time corners! And the color on the crust, wow!
April 18, 2018 at 11:46 pm
Amazing crust and crusty with the bran…just perfect. Another Babe in a hurry, but you still have some lovely holes and open crumb. Very moist looking. Did you use it to make bruchetta?
April 22, 2018 at 12:01 pm
Your crust does look wonderful! I bet it has great flavor! I didn’t get a huge loft on my loaf either, but it was mostly whole wheat. Did you use more whole wheat as well?