This bread is the bread that I want to make the most often, the one my family asks for the most often, and the one I share most often. I’m not claiming this recipe will yield the perfect loaf every single time, but I dare say it comes the closest for me-and that’s exciting. Maybe the actual recipe for this bread isn’t the most important part, but rather, the lessons and insights learned along the way as I continually hone my baking proficiency. Yes it’s excessive in some way, but there’s an excessiveness to ambition as well. I’ve taken my best sourdough recipe from its most nascent form to its current stage and can trace through the years each change to its formula or process - and I’m sure I’ll be changing things well into the future as it continues to evolve - a work-in-progress. Isn’t that the definition of a craft and the relentless honing required? I sometimes revisit a discussion I had with a few readers of this site and their comments: “bread is just bread, it’s something to be eaten and is something life-giving, isn’t that enough?” I agree, but when something becomes a passion for you it’s important to set lofty goals and get excited when breakthroughs are made. Calling this post “my best sourdough recipe” is a lofty claim, but honestly, I do believe this is the best bread I've made thus far. That’s one of the greatest things about bread: it can taste and look dramatically different just by changing the two hands that create it. This bread is one that doesn’t entirely taste like anything else I’ve had, and yet, still employs many of the same processes and ingredients. It’s taken on and lost traits from many great bakers out there, borrowing from their inspiration and giving me a direction to raise this bread into something of my own. It has developed a personality of its own as I’ve expanded my baking repertoire and investigated the many facets of baking naturally leavened sourdough.
My best sourdough recipe has grown since then.
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Its parent-if you could call it that-was originally Chad Robertson’s Tartine loaf with his liquid levain, brought to life, not with intensive kneading, but rather a series of folds during bulk fermentation. This bread was born when I first got my hands dirty with flour and water. Attributes we strive to achieve in our food.I’ve baked this loaf, or some variant of it, so many times I’ve lost count. “His art, in whatever medium, is honest, expressive, bold, joyful, and colorful. “ is a good friend as well as a soul mate for the creative process in all Ottolenghi graphics,” Yotam Ottolenghi said in a statement.
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The collection, which you can purchase through the Food52 Shop, includes serving platters, serving bowls, and a full set of dinnerware that ranges from salad plates and pasta bowls to dinner and dessert plates. In an incredible, colorful collaboration with design house Serax, Ottolenghi’s new FEAST collection is the latest display of his vibrant vision for hosting joyful (and always delicious) gatherings.
Now, he’s entering another new and delicious venture: dinnerware. But we also love Ottolenghi's food for its comforting, homemade appeal, which leans on quality ingredients and achievable techniques to make the recipes sing. His recipes are bright, fresh, seasonal, and full of flavor-with complex and multilayered combinations of herbs, spices, and umami-filled game-changers ( black garlic and pomegranate molasses, you're our new best friends). We'll happily shout it from the rooftops: We're the hugest fans of chef, restaurateur, and cookbook author Yotam Ottolenghi.
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