In my quest to master the basics of post-industrial cooking, bread has been a bit of a mystery. I grew up with rice and can tell the basic qualities and provenances of rice with ease, but bread I just like to eat. I think the difference is that I never saw my mother bake bread, and therefore, it is mysterious.
I used a simple no-knead recipe from the NY Times(link here). This is my second try -my first was a gooey mess. The results above are my second effort, and it looks really edible. The crust cracks fiercely and there is wonderful topography to this bread. It took very little effort, and I think this is how we’ll make our bread from here on.
The crust is wonderfuly crisp and the center is fluffy and chewy. It is bread heaven.