Maureen Brandreth

September 23, 2008 at 7:51pm

For Kelly, without a mixer or dough machine: take heart! there is a wonderful method of making artisanal breads developed by Jim Lahey of the Sullivan Street Bakery in NY City and publicized by the NY Times. Variations of it have appeared all over. Basically, the dough has the same rising time, but no kneading is needed! There are multiple rises, and the photographs here are very similar. The rising time can be from 12-18 hours. I used King Arthur European-Style Artisan Flour. It produces 1 round loaf.
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