New York Times Simple Crusty Bread Recipe

crusty bread

Last year about this time, the New York Times created a stir in the foodie world with their publication of the recipe for No-Knead Bread (which I wrote about here.)

Now comes a new bread recipe, Simple Crusty Bread.

This recipe creates a large amount of dough that can be refrigerated, covered up to two weeks. Individual loaves can be baked by simply cutting off a piece of the dough, which is then baked on a pre-heated pizza stone, with a broiler pan filled with water in the oven as well. If you don’t have a pizza stone, the article suggests using a greased loaf pan instead.

As someone who got completely spoiled with fresh from the oven, crusty bread from the No-Knead recipe, I’m definitely going to give this recipe a try. I love the idea of mixing up the dough once and having the ability to bake a fresh loaf from it over a two week period.

As published in the New York TImes on November 21, 2007
Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007) | Photo

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