I never, ever, used to make bread, and was spending lots of money on artisan loaves from the bakeries. I tried to change that earlier this year with the arrival of some of the 'no knead' bread recipes that came out. For some reason, they just didn't turn out well for me. Then, along came Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoë François and the bells are ringing, fireworks are exploding and I am like a teenager in love! I have not bought a bakery-made artisan loaf in months! The authors have kindly shared a few of their recipes on their website and have a place for questions and tips. Here are a few of the recipes I have made with success from the book:
Master Boule
Pain d'Epi
Cherry Walnut Oatmeal Bread (using the Raisin Walnut recipe)
Caramelized Onion and Herb Dinner Rolls
Sticky Pecan Caramel Rolls
I have found the best results using Gold Medal 'Better for Bread' flour and SAF Gourmet Perfect Rise yeast. The containers I use for storing the dough in the container are new 1 gallon paint pails with lids purchased at the hardware store. I also firmly believe in using a pizza stone for baking. I also let the dough 'rest' on a piece of parchment paper cut to the size of the pizza stone placed on top of the flat side of a cookie sheet. Then, I just simply slip the parchment and dough onto the pre-heated pizza stone and there is no sticking. All of these tips were taken directly from the book.I hope you give this bread a try - it has made my friends and family very happy!
I've loved each and every recipe I've tried from the book as well. Love the authors websites as well. I made a comment on a Zoe post and she emailed me a very personal friendly note. Nice gal! You've got to try the rye if you haven't. The dinner rolls are calling my name. And I suppose I really should try the bagels! Nice post Susan.
ReplyDeleteSusan - They all look so bakery perfect! Your tips and tricks are so appreciated...they would make a fantastic "stand-by" Xmas present for neighbors and friends wrapped in a bow!
ReplyDeleteThanks so much, Suzy and Barb. I do want to try the rye too, Suzy. Maybe this afternoon ;)
ReplyDeleteGorgeous pictures, Susan! I love your breads, you are an artisan!
ReplyDeleteI really love the bread boards you use, so pretty!
i have the book and one of these days I will get to baking bread, but you know my track record with baking! In the meantime I will enjoy looking at your pics, and wish I could have a slice or two :)
Every shot just gets better and better! You really have had success with these breads. I think the only thing keeping me back is that I don't have the refrigerator space right now. Our cupboard opening is so small so we have a small size fridge.
ReplyDeleteSusan, lovely series of photos... Could easily be a brochure for an artisan bakery. :)
ReplyDeleteI can definitely see why you are in love.
cute title and all your pics are stellar! congrats on ts too!
ReplyDeleteI have that book on my Christmas list! Looks great!
ReplyDeleteIt's one of my top ten cookbooks I would say.And you have made the authors proud!
ReplyDeleteHow did I miss this one? Looks so delicious! Bread is my downfall...like it better than cake!
ReplyDeleteI just found this post today and am swooning over the gorgeous pictures! So beautiful and mouthwatering.
ReplyDeleteI agree with Kathleen - I'd probably take bread over any other form of carb. Makes me more excited to try more bread baking myself. Thanks for the inspiration.
Erika K
Cuisinart 14 cup food processor