Excerpted from “Easy Riser,” currently in newsstands the May 2007 issue of Vogue:
“… most contestants at the bake-off at the Brooklyn Kitchen flavored their breads heavily; I’ll admit to enjoying one made with cracked pepper and potato water… ”
That would be mine! Wow — I feel incredible. (Does my hair look okay?)
Continued, to be fair:
“and another one made with semolina, golden raisins, and fennel seeds, an apparent homage to Amy’s Bread’s best-known loaf, though it had an excessively flat shape.”
Hm. I liked that loaf as well, though I didn’t realize at the time it was similar to a favorite at Amy’s Bread.
“And judging from half the entries at the Brooklyn Kitchen bake-off — which were flatter than they should have been — it seemed obvious that some home bakers need more instruction in how to form a loaf.”
And now perhaps the one opportunity where I can be disassociated from the word “flat” — my loaf, I suspect, was one of the better half. Hurrah.
Above, one of the dozens of subsequent loaves I’ve made after the critically-acclaimed cracked peppercorn potato water smash hit: a mini cracked black pepper and coarse salt-topped loaf. It’s like the yin and yan of breads.
Let the gloat fest retire for now, turning your attention to Mr. Steingarten’s terrific article on all the madness we’ve been having with Jim Lahey’s No-Knead bread technique: Oops, it’s not available online. Go figure.