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!
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