Welcome to the Spring 2007 edition of my newsletter. On Prince Edward Island, winter’s over and we’re mired in my least favourite season of the year: Mud. Soon though, all that soggy earth will turn into vegetable gardens, sandy beaches and non-stop lawn mowing. But it’s not the scent of spring that has me excited - it’s the scent of freshly baked bread and lots of it. In this issue I’ll tell you all about a revolutionary new way of making bread that has changed the way I bake. I can’t wait to share it with you along with a story from a recent vacation. It’s all here in the latest edition of my newsletter!
Last fall, I discovered an amazing way to bake the best bread. I spent the winter perfecting a system that allows anyone to effortlessly bake loaf after loaf of premium artisan goodness. Everyday . . . without kneading the dough! With more than 100 loaves under my belt, I’m averaging 5 minutes per loaf. A bold claim, yes - but true. After 20 years of professional baking I thought I knew it all - but I didn't.
The New York Times broke the story first. Mark Bittman – one of my favourite food writers – got a tip that Manhattan baker Jim Lahey . . .
Continue reading bread story
The secret ingredient in all true bread is time. The key to this addictive loaf of rich, hearty goodness is not laborious kneading; it’s an overnight rest. With time, water and flour naturally form elastic dough that rises with just a small amount of yeast.
The recipe I've included presents several options. If your goal is the crackling perfection of a very light, crisp crust than follow the instructions for baking within a pre-heated covered pot. For the more conventional route, bake the bread in a normal loaf pan - the same pan it rises in. You’ll be rewarded with a beautiful loaf with a little thicker crust. Enjoy!
View the bread recipe
When I cook, I always do my best to feature local ingredients – at home or on the road. When my windsurfing buddies and I head off around the world in search of waves, we each take on one logistical task. That makes me the team cook - a culinary tourist!
Half the fun of being a traveling cook is searching for the local ingredients. The other half is making something memorable with them. The best part is renting a place with a full kitchen. We generally save about $1000 over restaurant prices and we eat a whole lot better too! I’ve been cooking and traveling my whole life, but never in the back woods of the Caribbean.
Read more about my vacation story
Happy Spring!
Cheers,
Chef Michael Smith