Our daily bread?

Over the years I’ve gone through various bouts of baking bread. “Wouldn’t it be nice if there were a simple recipe that became so commonplace for me it would fit into the weekly routine and yield scrumptious, freshly-baked perfection?”

Last week we saw an article in the New York Times that promised just that. Flour, salt, yeast and water. Stir it up and let it rest 18 hours. Pour it into a searing hot covered ceramic dish and bake it at a high temperature, and voila! Crusty, yeasty, moist and chewy. Mmmmm.

Guess what: it works. Sort of. We’ve tried it three times now. The second time was the best. Half of the first loaf and all of the third have so far been flung into the woods for the wildlife to enjoy. These things are an art. They take practice. If we get it right, this could be our daily bread.

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