Eva GrodbergNew Amsterdam’s 2012 market season started off with the breads of NYC as usual, but there was one unexpected exception – at least to me. The presence of Jim Lahey, my bread baking hero and guru.
His Sullivan Street Bakery is a fixture at the weekend market, and I began baking bread as a result. I’ve been getting regular emails about opening day, but really don’t recall any mention of this special addition. It really does show you never know what you might encounter in NYC.
Years ago, I ripped out the recipe for the no-knead steccas from the New York Times, then forgot about them until I had one at the market last year. They’re worth every penny, but at some point I remembered the recipe and since I’ve been cooking lately, figured I should try making them myself. I actually never tried to bake bread, but witnessed enough attempts from college housemates (including one who went on to become a well known pastry chef) to know it wasn’t easy. Jim Lahey’s recipes make it easy, and from my first attempt, I have been making shockingly excellent bread.
