Staph of Leif

I have no idea why bread is called the staff of life. It sounds Biblical, so I'm guessing it has something to do with that particular tome. Wizards and old people use staffs, so I'm not sure why LIFE would need one, nor why it would choose bread. A very, very long baguette could be a staff, so I'm jumping to the conclusion that the people who wrote the Bible were French.

It is possible, since they've given the world such heavenly treats as champagne, gooey brie, and -- of course -- baguettes.

People who know me are aware of my obsession with bread and cheese. Whenever I despair of my dress size and go off bread and sugar for 6 months, it's always a relief to get back to the way I like to eat: full of milk fat and gluten. I'm sorry, but I love a perfect crusty baguette. Luckily, the Rogue Valley is blessed with a whole handful of micro-bakeries, many of which turn out baguettes daily that are available for purchase at Downtown Market and the Co-ops.

And buying a baguette is ok, but I'll be honest: I want to be able to make my own crusty bread. It tastes better when you make it yourself. I've tried all the tricks: a skillet full of water underneath the baking bread, spritzing the bread with water, spritzing the oven with water. The results were a resounding MEH.

But I made this last night. The crust is about 1/8" thick, and the crumb is chewy, full of holes (see? it's "holy"), and the taste is slightly sour. It's the 2nd boule I've made in 3 days. There are no traces.

This delectable delight comes courtesy of Jim Lahey's My Bread. The tricks are a gooey, slack dough that gets minimal mixing, an overnight fermentation/first rise, and then you bake it in a Dutch oven. The results are devastatingly good. Like you will end up the size of Jabba the Hutt if you eat like this all the time.

Because, of course, bread THIS good needs to be consumed. And with a creamy, smushy brie slathered on top.

This slice is topped with Suprème, my favorite brie. It's always spreadably smooth, and the flavor is creamy yumminess. When I found a wedge sitting amongst that awful Presidente crap at the Shop N Kart, I had to pick it up. I'm so glad I did.

So you should get the book and make yourself a loaf of this extraordinary bread. You won't be able to lean on this staff, but you will enjoy it.

SIDE NOTE: the cookbook also includes a recipe for peanut butter and jelly bread. That is next on the list.