Thursday, November 4, 2010

Fresh Bread

My friend recommend I check out the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. Seeing as I am on a quest for a bread recipe I can actually conquer I figured it was worth the $13.49 Amazon is currently selling it for.

The basic idea is that you mix up enough dough for a couple days, let it rise, stick it in the fridge (stick it in the fridge, stick it in the fridge - sorry, G Love and Special Sauce tangent), and when you are ready for a fresh loaf of bread you pull out some dough and bake. Pretty simple!

I was a little skeptical. Where was the proofing of the yeast, the kneading the long rising times? Gone. The only downside I have found to this system is that because the bread continually comes out perfect, even without the steam bath and baking stone they recommend, we now have two 6 qt. tubs in our fridge that take up a lot of real estate. I think that is a fair trade considering we are eating bread that contains no strange chemicals or tons of unnecessary sugars.

So far I have made the basic boule recipe and the peasant loaf. So yummy.

If you are in search of gluten-free recipes, it looks like their new book, "Health Breads in Five Minutes a Day."  has a chapter devoted to gluten-free. Their web site also has some great tips that you should check out if you are interested in serving up great homemade bread. 


rhodespedal said... Reply to comment

I'm so glad to find someone in Colorado who posted about this! Have you had to change the recipe at all due to elevation? I live in Denver and have been scared to crack open this book but I'm so tempted!

Sarah said... Reply to comment

I am using bread flour so I cut back the flour down by 1/4 cup, other than than I haven't made any changes. I am also skipping the water bath and it comes out great with a crispy crust that browns up nicely. I have made the recipe with rye and wheat flour too and that works too.

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