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This post from 2011 has been updated several times, most recently in January 2021.

This recipe makes wonderful bread: crusty, open-textured, moist, and good-looking.

It’s based on Jim Lahey’s recipe from the New York Times in 2006 (also the subject of an article and accompanying video, and now a full-length book). But it’s easier than that one: there’s less faffing, and no silly middle stage with linen cloths.

In the ten years since I started using the recipe, I’ve baked most of our family’s bread. As my sister-in-law recently remarked, it makes normal bread recipes look like some weird conspiracy: why would you tell people to make all the effort and mess involved in kneading, when a bit of stirring turns out just as well?

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Written by George

June 21st, 2011 at 11:17 pm

Posted in Recipes