Preparation info
  • Makes about

    2 cups

    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Just as we were finishing this book, Jean-Georges began to serve sourdough white and rye breads at Restaurant Jean Georges. The huge loaves weigh nearly 8 pounds each, and the restaurant goes through about thirty each day, slicing them by hand. Because the breads are so well-done and crisp, there were lots of dark brown, crackling bread crumbs left at the end of the day. Unable to throw them away,

Ingredients

Method