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mjb8743
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« on: August 04, 2008, 04:37:10 PM » |
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Love the taste of homemade artesan breads, but too busy picking your wonderful produce? I'm so excited, I want to share. I just received my copy of this book: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Hardcover)I've only gotten through the beginning pages up to 'Ingredients', and I'm sooo anxious to try my first loaves. From Publishers Weekly: "While the phrase artisan bread typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and Fran?ois it means five minutes. An intriguing concept?high-quality, fresh bread in less time than it takes to boil water. The authors' promises of no kneading, no starter, no proofing yeast and no need for a bread machine is based on the concept of mixed and risen high-moisture dough stored in the fridge for up to two weeks (dough is cut into pieces and popped in the oven for fresh loaves as desired). Note: for those tracking minutes, the five-minutes doesn't include the 20-minute resting time for dough or 30 minutes for baking." I just checked, and Amazon has it for a good price. http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1217881436&sr=1-1Now if I can find that raclette cheese.... Mickie |
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111 EBs and growing... so how come there are never enough boxes??
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MaryB
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« Reply #1 on: August 05, 2008, 01:31:52 PM » |
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I'm very interested in your results, Mickie. How long before you have bread to eat? I make bread regularly and may have to try this method. Are there recipes for whole grain breads? Please let us know how this turns out!
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mjb8743
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« Reply #2 on: August 05, 2008, 01:56:29 PM » |
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I'm very interested in your results, Mickie. How long before you have bread to eat? I make bread regularly and may have to try this method. Are there recipes for whole grain breads? Please let us know how this turns out!
Yesterday, I spent all afternoon reading the reviews of the book at Amazon, also the forum on the authors' home page. There were so many tips and helpful hints that I wound up copy/pasting them into a wordpad document. Yes, there are recipes for whole grain breads, but the book mainly teaches the methods, learning the differences in the various ingredients, and how those ingredients react to this method. In a nutshell, you mix all the ingredients together, and stick it in the fridge for a minimum of a few days up to about 2 weeks max. It's a wetter dough than traditional doughs. When you want to make bread, snip off a 1 lb piece, shape it very quickly... no kneading or handling more than 30 seconds or so... let rise 40 minutes (some variations here depending on other variations in the recipes), then bake. The overwhelming response is 4.5-5 stars in Amazon's reviews. It will never be exactly like the artisan bread from an expensive bakery, but it comes very close, according to the reviews. I'll keep you posted. Mickie |
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« Last Edit: August 05, 2008, 01:59:58 PM by mjb8743 »
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111 EBs and growing... so how come there are never enough boxes??
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Deejo
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« Reply #3 on: May 23, 2009, 09:47:58 AM » |
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So Mickie ........... what happened with the artisan bread? Did it work well for you?
Dee
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acanfield
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« Reply #4 on: May 23, 2009, 11:49:24 AM » |
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I just read the review. Like the EB itself, sounds too good to be true!  Waiting to hear from Mickie . . . |
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tag
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« Reply #5 on: May 23, 2009, 12:00:09 PM » |
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And why weren't we invited over to sample?
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CeaseFire
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« Reply #6 on: May 23, 2009, 01:17:50 PM » |
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Off topic and delightful. I started reading the web about this and was convinced it's something I want to try. One lady said it's more like sourdough the longer it's left in the fridge. One week was good. Gonna try that too. Thanks .....oh, and maybe we can say this is to go with tomatoes!  |
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mjb8743
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« Reply #7 on: May 23, 2009, 01:55:12 PM » |
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To all who want to know... I have a spare fridge that I'd hoped to try this, but it's so darn full of all the stuff I stock up on: coffee creamers, butter, bags of sprouting seeds, eggs, etc... you get the idea. No room at the inn.... Summer is here, and there's no room in the freezer either, for ice or ice cream.  Needless to say, I haven't tried this bread method for lack of space for the 6 or (8?) qt container I bought for that purpose. However my to-do list has clean out the fridge and freezer as soon as the garden is planted. I really would like to try out the recipes to make some yummy burger buns and rolls... Mickie |
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111 EBs and growing... so how come there are never enough boxes??
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Deb
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« Reply #8 on: May 23, 2009, 04:51:13 PM » |
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Good to know I'm not the only one with an extra fridge that is full of stuff. How do most people manage with just one?
I'd forgotten your mention of this book last year. I've just seen mention of it in 3 different places and when I saw it here I thought maybe it was haunting me. Maybe it is...
The bun idea clicked. With just 2 of us I always have leftover buns. They don't keep well and when I freeze them, I usually lose them. It would be nice to just make 2-3 when I decide we're having burgers. I wonder if I could bake buns on the grill? ;>
Deb
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PCTutor
Jr. Member
Posts: 39
Northern SC - Zones 7-8
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« Reply #9 on: May 26, 2009, 03:39:43 PM » |
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I first heard of this on the PPS Splendid Table show. Then I bought the book from Amazon.com. It is wonderful. It really doesn't take that large a container in the frig. I bought over-size first then downsized into a more reasonable sized container. It is really nice to cut off a hunk, form it, then let it rise for 40 minutes and bake it. For pizza dough (which I use it for all the time) it doesn't even need to rise. Just form it, add your toppings and slip it onto a hot pizza stone for about 20 minutes. So I can have homemade pizza anytime I want to in no more time than it would take to bake a frozen one. (Much less than ordering one in.) I've kept the dough in the frig for 2 weeks and even longer and it never seems to spoil. It does get a bit of the sourdough flavor after a while. Highly recommended!
Joel
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Kamisha100
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« Reply #10 on: June 16, 2009, 08:04:55 PM » |
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I just saw them making this bread on youtube. Pretty exciting! I have been wanting to make my own bread for quite some time. I am not the biggest bread eater, but when I want it for sandwiches it must be fresh or I don't want any. I love making panini's. I usually buy mine from Publix, but the loafs seem to get more expensive and smaller everytime I go back. This looks perfect. I hope a newbie like me who has never done anything like this can do it.
I will report back and let you guys know if it works for me.
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Lesliezz
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« Reply #11 on: June 16, 2009, 08:41:34 PM » |
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Can you tell me who the publisher is? Sounds like a book I would like to carry in my store.
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LavendulaFleur
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« Reply #12 on: June 16, 2009, 08:46:23 PM » |
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Can you tell me who the publisher is?
If you click on the link in the initial post, you can find it there. |
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Kamisha100
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« Reply #13 on: June 20, 2009, 12:53:36 AM » |
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You Guys!!!!!!!!!
You simply must try this! Right now my home smells so amazing! The smell of the fresh baked bread is everywhere. I reviewed several methods of making no knead bread. My first loaf was to crusty. It could have been my oven though. I used the Zoe and Jeff method from the book. The inside of the loaf was incredible though and the family enjoyed the taste. I just completed a second loaf. This will be my preferred method. This time I placed the dough in a dish and covered it for the first 30 min and then uncovered for 15 min @500 deg. It looks like a magazine cover. Very rustic and pretty. Tomorrow It goes on to become Turkey Panini's. I still can't believe I made fresh baked bread for the first time in my life. If I can do it and get great results, I know you will too. Please try it out.
Misha
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CeaseFire
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« Reply #14 on: June 20, 2009, 08:14:06 AM » |
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I still can't believe I made fresh baked bread for the first time in my life.
Congrats! I learned to make bread the "real way" without a bread machine. When bread machines came along, I liked them. When the Artisian bread came along, I tried it -- I like it too! I made the buttermilk bread last time. It was a bit too "soughdough" taste for me, so I made it with plain milk. Plain milk bread was a bit too bland, so next time, it's 1/2 buttermilk and 1/2 regular milk and it should be just right for my taste. I used the buttermilk recipe to make cinnamon bread. That stuff is GREAT. I recommend using about double the amount of "cinnamon mixture" though! They would be grand with a milk/powder sugar glaze too. My bread wasn't cooking as fast as it should. Bought an oven thermometer (as suggested). My oven temps. are WAY off! Now how are we going to combine this great bread with our EB produce? |
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