When we all began the 'one good loaf' project last fall, I believe (without really articulating it) that my goal was to create REAL bread. The kind of bread you read about in historic novels. The kind of bread that you might spend $5-$6 for in an organic bakery. I envisioned the roundish, dark crunchy boule with a tender center and air pockets the size of your thumb.
After watching the movie Julie & Julia this past weekend, I enjoyed a delicious bruschetta and glass of pino grigio with my friend. Served on super thin slices as large as your hand, crisped from butter and oven toasting, topped with diced tomato, tiny cubes of fresh mozzarella and basil chiffonade -- it was delicious! And a meal in itself. Between the bruschetta and the vision of Julia's smart white, long waist apron, my desire to make that dreamy 'one good loaf' is renewed. After all, what could be a better foundation for summers garden fresh tomatoes, or raspberries ripe for collecting from the orchard.
I've seen links to Mark Bittman's NYT video on numerous blogs and every time I watch it I think ... yes! That's it! That is as simple as it needs to be. If you haven't watched it yet you might take 5 minutes to feel empowered by the simplicity of this process. As Jim Lahey says at the end: let's make sure everyone has access to it; that's the goal.