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I've been baking a variant of this recipe for several years now. It's the best bread I've made at home hands down. If you have a dutch oven (even a large cookie
by Calcite 9y ago
I've been baking a variant of this recipe for several years now. It's the best bread I've made at home hands down. If you have a dutch oven (even a large cookie tray and upside down stainless steel bowl will do the trick), do try it!
- MegaDeKay 9y agoThere are many great variations on this recipe. Lahey has a coconut chocolate version [0] that is wonderful, even with half the chocolate he recommends. Toasted sesame seeds and blue cheese (added at one tenth the weight of the flour each) is another winner. I also came up with a sriracha & crushed red pepper flake version [1] that is pretty great, if I do say so myself. [0] http://www.wnyc.org/story/70589-recipe-for-coconut-chocolate-bread-by-jim-lahey-with-rick-flaste-from-my-bread/ http://www.wnyc.org/story/70589-recipe-for-coconut-chocolate... [1] http://madscientistlabs.blogspot.ca/2014/06/diablo-bread-bread-of-devil.html http://madscientistlabs.blogspot.ca/2014/06/diablo-bread-bre...
- reaktion 9y agoI've made this bread a few times with great success, too! I can advocate for the steel bowl method, as I've never owned a proper dutch oven.
- keithpeter 9y agoI'll try it with a stainless steel stock pot with steel lid - would anyone suggest any form if 'seasoning' of the steel? And has anyone tried a sourdough version of this recipe? I have a pretty cheerful sourdough going at present.
- blacksmith_tb 9y agoCast iron dutch ovens can be had cheaply, second-hand. Sometimes they are a bit rusty / caked with ancient foodstuffs, but an hour at your oven's highest heat - with your windows open - should take them back to foundry clean. Then you can oil them lightly (I like flaxseed oil), and bake them again upside down to season them, at more like bread-baking temps.