Sunday, January 16, 2011
I've been making bread for more than forty years-- by hand, not by a bread machine. Last year I discovered a cookbook that had a new strategy for making artisan-type breads. This bread, a walnut raisin loaf, is ready to be baked. I use a cast-iron Dutch oven inside of my regular oven. It's a fun technique that makes a wonderfully chewy bread.