This super tasty bread was made by my father, who has been refining his bread making method and reckons this is his best loaf yet. I think I agree! Great crust, texture and flavour.
I think the recipe is one by Jim Lahey, from the Sullivan Street Bakery in New York, who is well known for his no-knead method. It does involve a long period of fermentation [24 hours] which is essential for developing such a great flavour.
I'll get the recipe and Dad's tips - post soon.
