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Jim Lahey has a book written with Rick Plaste
My Bread with more reviews and higher rated than most other cookbooks on Amazon. We’ve made lots of recipes from Jim’s book and everything works brilliantly we just love recipe writers like that. The potato and rosemary pizza is a stunner but be warned make twice what you normally would because people just love it and eat much more than usual!

Jim Lahey’s “no–knead bread”
as modified by Tony Walsh

makes 1 big loaf

500g bread flour mixed with 1 tsp salt
Add 400ml water and one quarter tsp dried yeast

method
Quickly mix with a knife or spoon in a large bowl.
Cover the bowl with a shower cap and leave it on the bench in the kitchen for 18 – 24 hours

Next well flour your bench top and tip the mixture onto it. Well flour the top of the mixture and press it flat, then fold over the sides, then the ends. Invert the bowl over the top of it and leave it for an hour. At about the half hour mark, preheat the oven to 230°C (250°C if not fan forced). When heated place a 4–litre Le Creuset casserole dish with its lid in the oven and leave it there for half an hour. Then remove it from the oven and put the bread mixture into it. Put the lid on and pop it all back in the oven. After half and hour, remove the lid, and cook a further half hour.

Cool bread on a rack for an hour — if you can wait that long!


Baking the perfect loaf at home
Original recipe created by Jim Lahey, owner of Sullivan Street Bakery, New York
copyright © Jim Lahey

400g flour plus extra
300g water
¼ teaspoon yeast (Jim’s recipe says 1g as an alternative weight but we cannot get it to weigh on our 1g graduation scales)
1¼ teaspoon salt
olive oil for coating

equipment
two medium mixing bowls
6–8qt (about 4L) Pyrex, le Creuset, cast iron or ceramic
wooden spoon or spatula
plastic wrap
2–3 cotton dish towels (not terry cloth)

method
Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 sec. to 1 min. Lightly coat the inside of second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65°F (18°C) –72°F (22°C)).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 min. in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or corn meal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1–2 hours at room temperature, until more than doubled in size.
Preheat oven to 450°F (232°C)–500°F (260°C). Place the pot in the oven at least ½ hr. Prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot steam side up. Cover with the lid and bake 30 min. Then, remove the lid and bake 15–30min. uncovered.

And, while we’re at it I reckon you can judge a restaurant by its bread. Best bread in Adelaide Jonny Triscari at Chloe’s after the festival we’ll be running a competition if you want to participate email ann.oliver@galaxyguides.com

flour — 10kg bags of Lauke Organic bread flour, the preferred bread flour of all good South Australian bakers, can be purchased at Omega Foods, 33 Adam Street, Hindmarsh and they also sell really fresh, fresh yeast and dried yeast in 500g packs instead of those dumb (and expensive) sachets.
In you city look for the best quality organic flour it is worth paying that little extra.