No kidding! Just let time do the kneading!
There are only 4 ingredients used. Did the author forget to include oil and sugar? How can you make bread by using more salt than yeast? I didn't think I want to try the recipe, but I bookmarked it anyway.
Then out of curiosity, I finally gave it a try the other day when I saw it again in my Bookmark. In a way, if it fails I'll only waste 3 cups of flour, 1-1/4 tsp. salt and 1/4 tsp. yeast and water. Yeah, big deal!
Well, it didn't turn out as rustic as it should be, (no regrets!) that's because I didn't follow Mr. Lahey's method of placing the dough in a hot heavy pot with lid on, ( because I don't own a heavy pot with a lid). Instead, I just brushed the top of bread with egg yolk.
The bread, turned out the way I like it...not a typical hard artisan bread which pulls my teeth out when bit into it. My husband even liked it too and he described the bread as the kind they serve at Cheese Cake Factory, only softer. I totally agree with him. There's just perfect crispiness (or crust) on the outside, both top and bottom of bread, and soft and a little chewy inside, but not hard at all! It is rather salty, though, just like the Philippine Pan de Sal of old. Next time I make this bread I might reduce the amount of salt. Now, a light bulb just popped up! Maybe this is how those Pan de Sal were really made before they were modified into sweet bread, hmm... another idea!
To get the recipe for this bread, click here, and for a technical explanation by Mark Bittman on how Mr. Lahey's method works, click here.
Just combine everything in a bowl....
The taste is so incredible considering there are
only 4 ingredients and no sweetener.
You probably won't believe me if I say that this bread is full of flavor.
The long fermentation did that!