When everyone likes to do something a certain way, I usually want to run in the opposite direction. Now that hard, dark crusted loaves of bread have become so commonplace that nobody's really talking about them anymore, I was ready to dive into the fray (and drag Aki in along with me). We're using our classic no-knead pizza dough recipe from our book Ideas in Food, Great Recipes and How They Work, because we know it's delicious, and focusing on the shaping and baking technique to change the finished product. This first loaf is 100% all-purpose flour, the next one will have a percentage of sprouted wheat. The classic round form is now part of the culinary vernacular, everyone seems to make round loaves in their dutch ovens. We prefer a longer oblong shape because the slices are easier to use and the crust to crumb ratio is more suited to our taste. Now is the time to explore the importance of this technique and see what we have intentionally overlooked for years.
January 22, 2005