I have a few days in a row at home, flying out tomorrow, but while I'm here I decided I would experiment around to make a perfect loaf of "Italian" bread, the kind I bought in New York way back when. You may recall this bread. It had a firm, chewy crust and inside the crumb was lacy, full of holes and very light. There is nothing like this bread. You can't buy it in a store and I go nuts when I find it. So I started with "Beard on Bread" and although the loaf was okay, the crumb was too dense. It tasted like sandwich bread inside. Then I experimented again with more risings, taking the butter out of the dough, and got a much better result. Meanwhile I had posted here I was doing this and Tammy reprinted her artisan bread recipe. I did some research on this and learned that the recipe came from Jim Lahey who owns the Sullivan St. Bakery in New York. Chef Lahey suggests that this bread can be made with just 3 ingredients: 3 cups of flour, just 1/4 tsp of yeast and 1.5 tsps of salt, that's it. And you don't have to knead the bread. Of course the dough works for over 12 hours, in my case 20 hours total, but oh my what bread! I took it out of the oven an hour ago and ate a small slice with a bit of butter. Then I ate another one. And if I don't find something to distract me, I will eat another, and another... Here is the youtube video, featuring Chef Lahey showing a NY Times reporter how to make the bread. http://www.youtube.com/watch?v=13Ah9ES2yTU This video has been viewed by a jillion people and the recipe has become very popular. Tammy, you deserve a round of applause for bringing it to this forum. Spareribs

. There is nothing like this bread. You can't buy it in a store and I go nuts when I find it. Spareribs

Sure you can buy it in a store, you just have to be in NY

Hey! That Jim guy better be careful what he asks for! Once I get healthy again I'm going to demolish all those numbers at the end of his post. (Well, in my dreams anyway.) Spareribs

Okay, I have to try this Saturday. My husband has a garlic dipping oil that he loves, and this sounds like the perfect bread for it. The recipe sounds like it might even be "Holly-proof."

I just watched the video. I'm hooked and I haven't even tried it yet! Thanks!!

Wish I had read this before I started my French Bread today...

I need to experiment around with a few variations.

Same here. Variations I'm doing when I get home: 1) Add herbs to the dough, e.g., fresh rosemary, oregano, etc. 2) Brush eggwhite on the top, add lots of sea salt (did the salt already, it needs it) 3) Bake it the whole way on a pizza stone that is preheated, skipping the dutch oven, but if you do that you have to have a pan of boiling water in the oven for the steam. 2/3 of the total baking time must be in an atmosphere of 70% humidity, so that experiment is next. Let me know what variations you do. Spareribs

yes, sprinkling some salt on top would be good. I have a bag of kosher flake salt from Penzey's that would be good on top. I also want to try the rosemary/oregano. Or maybe 1/2 wheat flour. Perhaps some wheat flour will make me feel less guilty about eating so much of this bread. or maybe not . . . .