I have a deep love and appreciation for good artisan bread. Having been raised in a small town in Germany and living in an apartment complex behind one of the two local bakeries, I can still smell the scent of freshly baked goods.
However, when I moved to the US, I came to realize that my love affair with bread had come to an end after tasting store-bought bread. I tried both rye and sourdough, but neither came close to what I was used to.
I eventually came across a few German eCommerce sites that sold German-style breads, but at very steep prices. Then I had the good luck at working in Philadelphia near The Reading Terminal Market and discovered The Metropolitan Bakery. Their organic miche loaf was reminiscent of the good stuff I feasted on in Germany.
Then the world of entrepreneurship called me and lo and behold my source for awesome bread was once again gone. After a few years of trying to find breads near my home, I decided to take my bread fate back into my own hands. I so wish I had sooner because after having tinkered with a no-knead bread recipe I came across, I just can’t go back to store-bought ones.
The bread is so easy to make and the taste is indescribable. Like the great Julia Child lamented, who wants bread that taste like Kleenex? Surely not me. Enjoy the recipe below. It truly is crusty and artisan.
P.S. The cast iron pot I use to make my bread is the below from Lodge. I’ve had mine from years. It works like a charm every time. The pot also requires minimal maintenance.