It’s the first loaf of bread I’ve ever baked.
I think it’s a gorgeous work of art.
I used one of the most popular recipes in the history of the New York Times, Jim Lahey’s legendary no-knead bread of the Sullivan Street Bakery. I can vouch for the success of the recipe, especially if you have the patience to wait 18 hours for the yeastie boys to wake up and get hungry.
Actually, I should write that it was a gorgeous work of art. For proper aesthetic appraisal, approval and appreciation, in one sitting I deposited the entire loaf into the custody of that renowned art historian and critic known as my stomach. Blind to the visual defects but alert to the inner beauty of my sculpture, that august art critic rated my work 4.5 stars out of 5.
I’m pretty sure I can score that last half-star. Just need more practice.
Vonn Scott Bair