When he wrote about Jim Lahey\'s bread in the New York Times, Mark Bittman\'s excitement was palpable: \'The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily t....
When he wrote about Jim Lahey\'s bread in the New York Times, Mark Bittman\'s excitement was palpable: \'The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily t...