News — Breads

A 12 to 18-hour ferment gives the bread a solid structure and superb flavor. You’ll definitely make this more than once. Adapted from Jim Lahey | My Bread | W. W. Norton & Company, 2009 The name of this bread—stecca, or “stick” in Italian—is one I simply made up to describe it, since it has a narrow shape. It’s based on the faster-rising pizza bianca dough you’ll find in the pizza section and is stretched into such a narrow rope that it bakes rapidly. It’s also baked on a baking sheet rather than in a pot. In this case, even...

This post is being sponsored by my friends at Emile Henry USA featuring their beautiful Bread box. As always, all opinions my own. Thank you for supporting partnerships with brands I trust and believe in. I. LOVE. BREAD!  Nothing beats fresh, warm bread straight out the oven. That smell is just pure comfort and reminds me of home each and every time! No-Knead Bread is The Easiest Bread to Make! For as long as I’ve had my Facebook page and Facebook group, the number one thing folks always ask for help on is making bread. I think what folks are...