Proper bread in Westlake Village
By: Sher Hann
Compliments of The Westlake Village Real Estate blog
I know this is supposed to be a real estate and community blog, not a cooking blog. But once in awhile a recipe that is too good to be true comes along, and I must share it. The last time I got carried away like this was with a scone recipe. If you missed it, click here.
Now comes a recipe for French bread that is so amazing it must be tried and enjoyed by many. When we first moved to Thousand Oaks from Los Angeles, in the Dark Ages of 1987, I couldn’t find a loaf of good bread in this community. That has now changed, with the likes of Stoneground Bakery and the presence of loaves from La Brea Bakery and various farmers’ markets. Still, for the best French bread – the kind that is lighter than air and so crusty it cuts the top of your mouth, I ‘ve found myself buying warm loaves from The Grill on the Alley (yes, for $5 The Grill will hand over a toasty boule).
Then, without warning, my friend Kym, another “foodie,” posted a recipe first published in the New York Times several years ago. The credit goes to writer Mark Bittner and baker Jim Lahey, of the Sullivan Street Bakery. What is really amazing, however, is that this bread – yes, it’s lighter than air and the crust cuts the roof of your mouth – requires no kneading! It’ so simple a child could make it.
What it does require is timing, about 23 hours of it, as I learned with my first batch, when I had to work at home to attend to my bread’s need for flipping, flopping and baking – and, of course, savoring just out of the oven. While its shape defied geometry, its taste was divine!
Welcome, staff of life, goodbye, low-carb diet! Mange, mange – and enjoy!





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