I have made the most rockin' bread ever. And by far the easiest. Almost easier than using the breadmaker. This bread is better than any bread I can buy in the bakery, even here in Italy. It is simply that good.
This is going into my rotation of breads for the season. I am going to try a million variations: olives, rosemary, sage, onion, walnuts. Rye, wheat, spelt, oats. You name it. This bread has totally inspired me to try it. The only thing you really need for this bread is time. The dough has to sit 12-20 hours.
Jim Lahey, owner of Sullivan Street Bakery and Co Pizzaria in New York City, published the recipe on his bakery website. For my recipe, I used one cup of regular flour, one cup of whole wheat and one cup of durham wheat semolina.
Here's Jim and Mark Bittman making the bread together back in 2006. I love the part where Jim says that the goal is that everyone has access to this recipe. It confirms the good guy image I have of him, confirmed by my friends - who work for him, have worked with him and who he has supported during turbulent times.
Thanks Jim. There's a B&B on a hill in Italy that has gotten the message loud and clear.