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Dec 22, 2006 06:04 AM

I HEART Lahey bread (as in I thought I messed up but I didn't)!

I just wanted to share -- because of this board, I've been making the Lahey bread. At first, I was skeptical that it could really live up to all the hype. Over the last several weeks, I've been making it within the parameters of the original recipe (although I did up the salt) and have found it really good. However, with this last batch the timing went all awry.

Here's what happened: I mixed the dough, and because of being unexpectedly delayed at work, I didn't get back to it until 23 hours later. When I finally got home , I was too tired to deal with the second rise and baking, so I stuck in the fridge while I slept thinking I didn't have much to lose. 6 hours later, I took it out of the fridge and let it come to room temperature for 2.5 hours. I then folded it and put it in a towel on the counter for the second rise. My SO was supposed to put it in the oven, but he fell asleep (he was home with the flu) and it didn't make it in the oven until 6 hours later. So: total of 31.5 hours first rise and 6 hours second rise!

IT STILL TURNED OUT GREAT! This bread is so awesome! Now I'm even more impressed than ever!

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  1. Mazel tov! I thought the bread tasted great also, but it's such a mess to make.

    BTW, have you seen the updated article in the NYTimes written by Mark Bittman? It was published a couple of weeks ago. Need a copy? Send me an email, I made Word documents of the original and updated articles.

    c18h27no3 is the chemical formula for capsaicin, the stuff that makes hot peppers hot.