For the past few years, I've been lazy about my bread baking. I've been using the techniques Jeff Hertzberg & Zoe Francois evangalize in their book "Artisan Bread in Five Minutes a Day."
There is nothing wrong with their five-minute-no-knead bread. It is quite delicious. And because of it, I make homemade bread much more frequently that I would otherwise.
But, once in a while, it just feels like a special accomplishment to do something the hard way - without shortcuts.
This bread is all about the choice of flour. You want the high gluten, hard durum wheat flour.
As Marcella explaines - "It makes a very fine-textured and fragrant bread, with a biscuity quality, that tastes even better when reheated and used a day after it is made."
I pretty much wore myself out kneading, and kneading, and kneading. The dough is shaped into a ring, brushed with water, scored and baked. The result did not disappoint. We enjoyed every bite. And since there was just Dan and I, we made it last for four days. By that fourth day, it was perfect in the bottom of a bowl of soup.
And now I'll go back to making my lazy, slacker's bread.