Karen at Cornflower baked the original Jim Lahey bread today ... it's a two-day process that makes good bread. If you need bread on the table NOW, just bake your usual dough in a covered Le Creuset pot (what Americans call a Dutch oven) in a hot oven. The fastest I can manage this is 90 minutes start to finish (45 minutes in the breadmaker on dough setting), straight into the hot pot without a rest (better to rest the dough for at least 10 minutes, but things are not always perfect, and yeast is very forgiving), 30 minutes covered, 10 uncovered. A little time to cool. Method and links here.
The loaf in the photograph was made in a hurry, but, even so, had a good holey crumb and tasted great
A Printmaker's Journey - Angie Lewin's work is known to and loved by many who visit here, and a forthcoming exhibition of hers will be of great interest, I'm sure. A Printmaker's J...
9 hours ago