In the hot summer months, I rarely want to heat up the kitchen with a 400 degree oven. Bread, therefore, is of the store-bought variety. Fortunately, there are a few decent options in the area. But when I decided to use up what has become a dearth of CSA-grown collard greens in a bean soup flavored with a last piece of smoked turkey leg, I figured that a homemade bread would be a needed accompaniment.
Jim Lahey's no-knead technique is marvelous, provided you have the time and foresight to plan ahead. My favorite is his
pane integrale, which uses a ratio including some wheat flour - not enough to make it too dense and overly "wheaty;" just the right amount to give it flavor, texture, and nutrition.
