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| http://www.artisanbreadinfive.com |
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.
2 comments:
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!
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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