It's always interesting to speak with James Lahey,protagonist of "no knead" bread and owner of New York's pizza restaurant, Sullivan Street Bakery. Recently, James and I connected on Facebook and he invited me down to watch him making some...
My aim for a long while has been to make a Filone, sort of like this version from Jim Lahey. Slightly bruciato or burnt, as he describes it, his features a spectacularly gelatinized crumb and wheaty tastiness. I still don't know whether the breads...
