In trying to figure out what bread to start my son off with several people here suggested Jim Lahey's recipe. I wanted to try it b/f helping out our son so i made a loaf about a week ago and was very pleasantly surprised. But I found the amounts skimpy for a Dutch oven, so I scaled it up a bit and got a really beautiful loaf. It's was a gift so I have no crumb shot of that, only of last weeks iteration. I added more Golden Buffalo to this version and cut back to 71% the hydration b/c my AP flour for this loaf was T65.
And thank you Floyd for making it easier to post pics w the posts. It's a great improvement over struggling with Photo Bucket. Thanks!!! A Lot!!!
I don't teach formally but do occasionally help people to begin their breadmaking journeys, and Lahey is the recipe / method I start them off with. It's very straightforward with pretty much as little as possible that can go wrong, and with only a moderate amount of care, it produces a loaf that's discernibly tastier than not just sliced fluffy white bread but also many kinds of loaves that stores bake in-store from centrally-made dough.
It is perfect for a first bread. Makes good toast also. lol
Thanks again