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This post from June 2011 was updated in November 2011, January 2012, April 2014 and February 2017.

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

It needs no kneading, but this doesn’t imply a trade-off. It’s a recipe for a perfect loaf which happens to be almost effortless, and also an effortless recipe which happens to make a near-perfect loaf.

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 even easier, as there’s no awkward middle stage with linen cloths.

In the eight months since I started using it, I’ve made virtually all the family’s bread.

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Written by George

June 21st, 2011 at 11:17 pm

Posted in Recipes