Video: Ask Nancy Silverton, Week 2

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[Photograph: J. Kenji Lopez-Alt]

Here's the second segment of our Nancy Silverton video series, in which the baker maven answers questions from the Serious Eats community. In the spirit of the ever-popular no-knead dough recipes, this week she'll discuss Jim Lahey's famed method for mixing flour, salt, water, and yeast.

For those of you who don't know, calling Nancy "quite the baker" is a mild understatement. She not only founded La Brea Bakery, but she's recently progressed to crafting wonderful pizzas at her critically acclaimed Pizzeria Mozza. Stay tuned for a future video in which she chats about her own dough recipe!

[Videography & Editing: Jessica Leibowitz; Photos: J. Kenji Lopez-Alt]

More Pizza Videos:

Jim Lahey Makes No-Knead Pizza At Home »

Ask Nancy Silverton, Part I »

Ask Paulie, Week 1 »

Ask Paulie, Week 2 »

Ask Paulie, Week 3 »

Ask Paulie, Week 4 »

About the videographer: Jessica Leibowitz is in charge of all things video at Serious Eats. You can follow more of her adventures on her site mycameraeatsfood.com, or on Twitter at @photo_delicious.

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