My family loves bread. I mean really loves it. But we’re kind of snotty breadlovers. Geoff served a mission for the LDS church for two years in Southern France which is where it all started. I always loved bread myself, but when we went to France together, that love took on a new level. I was never able to recreate that same crusty on the outside, chewy on the inside deliciousness that we love, until recently. I discovered this recipe a while ago and I feel it is my duty to share its life changing goodness with you. For the sake of all things holy, go make this bread now. It’s beyond easy to make. I make the dough before I go to bed at night and do the rest when I get up. It takes a lot of raising time but very little effort and the results are incredible.

This particular loaf I got fancy and put fresh basil and chunks of asiago cheese in the second raise.

Baking the Perfect Loaf of Bread at Home
Formula and Process created by Jim Lahey, owner of Sullivan St Bakery

3 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
a little less than 1 tablespoon salt
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)

Equipment:

Two medium mixing bowls
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic) *I use a dutch oven
Wooden Spoon or spatula (optional)
Plastic wrap
Two or three cotton dish towels (not terrycloth)

Process:

Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).

Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

Fact 1: My parents always bring projects to do with the kids while they’re in town. This time it was camping chairs and gingerbread cookies.
Fact 2: My mom wants to make sure they have everything for said projects and will even bring in her suitcase a 1/3 C of molasses just in case I don’t have any.

My dad presented three lectures at BYU’s Education Week. They were fabulous of course, and a big thanks to my mom who stayed with the kids (even Kate!) so that I could attend one. I’m so proud of my dad and the fact that he continues to publish and present on religious subjects that interest him even when retired. His love for education has been a great influence in my life.


My dad requested this picture. Don’t ask.

Enjoying a beautiful evening together in the backyard.

It occurred to me that it’s been a while since Geoff’s been on the blog. You’d think he would have made the cut on our 10 year anniversary a couple weeks ago, or when he got an article accepted into his field’s top publication, or even when he started back at school (teaching that is). So, to make up for all my lack of recognition for this studly husband of mine, I give you this: Geoff, jumping over our house on the BMX track he’s been working on this summer. It’s no secret, he’s pretty awesome.