Talk about making the simple hard? I don't do any messing around, no water just do like on the video, do this twice a week and have yet to have it come out wrong. Works well on the last hundred or so loafs, I must be doing something right.
I think ya lost me there. My recipe requires no second rise like the bittman/Lahey method. It takes a lot less time. The crust and texture is very different.
Here's a link to the Bittman/Lahey recipe that may be of interest. The video is a bit miss-leading in places if you are talking about the one that I posted here in the past. The written directions are a good bit easier to follow. They do use water in their method. Hope this helps.
The article:
http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1The recipe:
http://www.nytimes.com/2006/11/08/dining/081mrex.html?ref=dining
