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Bread Armor Ciabatta Bread Bags, 2-Pack

There's nothing like a warm loaf of artisan bread fresh out of the oven from your local bakery. For years we brought home perfect baked loaves to have with our meals, only to find them stale when we were ready to eat them. We re-wrapped them or cut them to fit into bags hoping to keep them fresh for just one more day but often threw away stale bread. Imagine a bag that would perfectly fit the loaf size and keep it fresh for over 2 weeks. There is such a bag and it's called Bread Armor. Bread Armor is a reusable, multi-layer shield that will guard your grains by locking in bakery freshness until you're ready to eat it. Bags are also great for other uses like marinating steaks or salmon and keeping food fresh longer in the freezer. 2-pack, Ciabatta loaf size. Bags measure 8.4-Inch wide and 17-1/2-Inch long. FDA approved. Made in the USA.

I had extra pizza fixins yet to use and ciabatta bread from yesterday. Add a few minutes with the broiler and another easy, yet tasty, meal was enjoyed.

Fresh slices of salmon in ciabatta bread with a bit of Hollandaise sauce and fries.

Lahey’s “breathtaking, miraculous, no-work, no-knead bread” (Vogue) has revolutionized the food world.
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 than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. Witnessing the excitement that Bittman’s initial piece unleashed worldwide among bakers experienced and beginner alike, Jim grew convinced that home cooks were eager for a no-fuss way to make bread, and so now, in this eagerly anticipated collection of recipes, Jim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven.

The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot.

The process couldn’t be more simple, or the results more inspiring. My Bread devotes chapters to Jim’s variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches.

And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy’s finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking.

Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home. color photos throughout