The Knead for Bread March 20 2015
Recently at Julie's Beet the topic of conversation has been good bread, so we thought we would share our findings with you. As quoted by James Beard “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” and we couldn't agree more.
Our first preference was to bake a loaf at home. We started out with a beginners recipe which requires no special ingredients, equipment or technique, although like any good bread it did take some time. This recipe was created by Jim Lahey from Sullivan Bakery and is one of the easiest but still tastiest recipes out there. It's called the No-Knead Bread. The recipe was original published by the NY Times and still remains one of their most popular recipes to date. However, one of our favorite illustrations of the recipe is here:- So easy a four year old can make it! It truly is a great easy recipe and the bread turned out delicious, especially right when it came out of the oven.
Moving to the other side of the difficulty scale is Chad Robertson's bread recipe. Chad is a world renown baker and runs a famous bakery called Tartine Bread in the Mission area of San Francisco. His loaves of bread consistently sell out within an hour. If any of you are planning on making a trip down there soon, please bring us back a loaf :) He has published his famous technique which has been perfected across years of baking in the book Tartine Bread. The basic bread recipe alone is 38 pages!! It's hard to believe combining flour, water and salt could become that complicated. Creating your initial starter can take up to a week! This being the case, we're sorry to report, we haven't tested the recipe yet, but we'll be sure to update you on how it goes. For now we are still studying the book. If you are interested in learning more, here is a link.
Well, as we are all quite busy and may not have the time to bake any bread, we've rallied up our favorite bakeries in New York City.
- Maison Kayser: There are a couple around the city, but our go to is the one at 921 Broadway. Their Olive Bread is the best!
- Sullivan Street Bakery: 533 W 47th St, New York, NY 10036. They are famous for their Pane Puglise.
- Il Buco Alimentari E Vineria : 53 Great Jones Street, New York, NY 10012. Best Ciabatta around and dipped with 5 Olive Oil is the perfect pairing.
- Bouchon Bakery: Columbus Circle, Rockefeller Center, Las Vegas, Beverly Hills & Yountville. Have a baguette or an epi bread and pile on your favorite condiments.
- Lafayette Bakery: 380 Lafayette Street, New York, NY 10003. A great place for breakfast, brunch, lunch, dinner & bread. You can even pre-order online.
Hope everyone is having a great week and happy eating!
The Team at Julie's Beet