March 3, 2010 at 12:30 pm , by Tara Bench
Straight from the workbenches and ovens of Amy’s Bread bakery in New York, authors Amy Sherber and Toy Kim Dupree give us recipes and simple instructions in their book Amy’s Bread Updated and Revised (Wiley, February 2010). You can make your own artisan-style bread, in your home ovens, with the highly informative tips and techniques and beautiful pictures (a must for cookbooks in my opinion).
No doubt you’ve heard of, and probably tried the recipe for no-knead bread, a viral phenomenon. It’s quite tasty, but the no-knead bread lacks the true texture and taste of artesian, kneaded bread—the kind of bread you find in Europe or the great bakeries of New York and San Francisco.
I had the opportunity to attend a demonstration with the lovely ladies at the Chelsea Market bakery location. I learned to make their Rustic Italian Bread using their Wet Dough technique—which allows the dough to develop much of its strength and elasticity while proofing in a bowl after it is mixed.
Yes, it does require kneading (check out the video to see the dough in action!), but the trick is to not continue adding flour—the dough will be sticky and wet throughout the process—but oh, the results! Delicious!!