Bread

[lsanderson]

Wetter doughs make rustic-looking loaves.
By HAROLD McGEE
Published: February 23, 2010
WHEN I started making bread back in the 1970s, whether an establishment loaf from James Beard’s “Beard on Bread” or a countercultural one from “The Tassajara Bread Book,” it was a hands-on workout, kneading a stiff, elastic dough for what felt like a very long 10 to 15 minutes. More