This past weekend I took a class with James Lahey of Sullivan Street Bakery. The class was labeled as “Three breads, one dough,” and based on Lahey’s now famous no-knead dough technique. The class was quite simple in theory, but I walked out filled with techniques and ideas. James is a great teacher, story teller, and believer in craftsmanship.
I usually make no-knead bread, it’s very amusing, relaxing and really easy.
I’ve just posted a bread similar to that of the first photo, filled with prosciutto, cheese, ricotta and spinach, almost a rustic brioche.