Best Bread Ever.

Right out of the Warrington Drive oven, 10/31/2011

Yes...you too can make bread exactly like this with a simplified recipe offered

 up by Jim Lahey and the Sullivan Street Bakery in NYC.  Once you've mastered

 the basic method (as easy as making, say, pancakes), the sky's the limit.  You

 can then mix and match flours and add seeds, nuts, raisins, etc.-- everything but

the kitchen sink.  It all works spectacularly. 

I consider this process to be a step up from the "Artisan Bread in 5

 Minutes a  Day" technique that some of us have been using for

 several years now.  That bread is very good, mind you, much better than

 "store-bought," especially when toasted.

  

This bread, on the other hand, is outstanding, up in the Zingerman's 

stratosphere without the hefty price of $7.50 - $26 (yes, some of their

 breads sell for that much).  If you're interested in checking this process

 out, first watch this

VIDEO.

For reference, the  recipe itself is right HERE.

Any questions?  You know how to get ahold of me....