First of all it come from the book "Artisan Bread in 5 Minutes a Day" by Jeff Hertzberg and Zoe Francois. The book is totally worth purchasing (my friend/neighbor lent it to me and now I want one for myself).
I started to type out the recipe but I am going to direct you to this blog since she has it in greater detail.
The taste is absolutely delicious. One thing to note- you don't have to use kosher salt if you don't have it. Use 3/4 Tbl spoon table salt instead (I hope that is correct). The authors said they could not taste the difference. If you don't have a pizza peel (the big pizza spatula) you can use a cookie sheet without sides so you can slide it off onto your hot pizza stone. I have also lifted it off with my hands- it just doesn't look as pretty. I have not tried to bake it on anything other than a pizza stone though. Let me know if you try it with out.
Lindsay I have only done 50/50 (well maybe slightly more wheat that half actually). I don't think I would do anymore than that. We have learned that your really do have to let it cool before you cut into the bread because otherwise it does taste doughy and dense. It is not like loaf bread at all (of course) so you just break off, or cut, smaller pieces to eat with your meal. Having the water in the pan to steam while baking gives it the crusty outside which is why you have to let it sit and cool so the inside can sort of finish baking but it will still stay soft. It also makes hard to over bake. Someone let me know what you think!
I tried it and I LOVED it! I did 1 1/2 cups wheat flour and couldn't even taste it, really. It got ready just in time for dinner, though, so I didn't give it time to cool and it was a little dense. Next time I'll have to give it time to cool. But it was SO good and I want to tell the whole world about it. YUM!
16 comments:
Recipe?
PLEASE GIVE RECIPE!!
recipe...
what a TEASE?!
I love the looks of it!
the taste.. you tell us!
I'll start the puns:
Did it cost you a lot of dough?
It obviously got a rise out of you.
Continue everyone...
First of all it come from the book "Artisan Bread in 5 Minutes a Day" by Jeff Hertzberg and Zoe Francois. The book is totally worth purchasing (my friend/neighbor lent it to me and now I want one for myself).
I started to type out the recipe but I am going to direct you to this blog since she has it in greater detail.
http://krisgardens.blogspot.com/2008/01/artisan-bread-in-five-minutes-day.html
The taste is absolutely delicious. One thing to note- you don't have to use kosher salt if you don't have it. Use 3/4 Tbl spoon table salt instead (I hope that is correct). The authors said they could not taste the difference. If you don't have a pizza peel (the big pizza spatula) you can use a cookie sheet without sides so you can slide it off onto your hot pizza stone. I have also lifted it off with my hands- it just doesn't look as pretty. I have not tried to bake it on anything other than a pizza stone though. Let me know if you try it with out.
It looks gorgeous, does it taste like french bread, or what? MOM
Looks delicious!
It looks so good! Do they have whole wheat varieties? Jenny
I made it with white flour the very first time and then with white/wheat combination. I like it w/ wheat flour the best!
So was that 100% wheat you say you liked best? Did it still work?
I've done the no-knead kind before and it is good, but a little dense/flat.
I'm interested to try the water in the oven.
Lindsay I have only done 50/50 (well maybe slightly more wheat that half actually). I don't think I would do anymore than that. We have learned that your really do have to let it cool before you cut into the bread because otherwise it does taste doughy and dense. It is not like loaf bread at all (of course) so you just break off, or cut, smaller pieces to eat with your meal. Having the water in the pan to steam while baking gives it the crusty outside which is why you have to let it sit and cool so the inside can sort of finish baking but it will still stay soft. It also makes hard to over bake. Someone let me know what you think!
I tried it and I LOVED it! I did 1 1/2 cups wheat flour and couldn't even taste it, really. It got ready just in time for dinner, though, so I didn't give it time to cool and it was a little dense. Next time I'll have to give it time to cool. But it was SO good and I want to tell the whole world about it. YUM!
I think we should schedule a night for you to just bring a couple fresh loaves of it, and I'll have Mark BBQ for dinner!
I am just remembering Shara having some kind of little stick on earrings.
oh, uhOH, sticker earring comment on artisan bread post. not cool.
sorry. ( think Gilly Sorry, Spencer says Gilly Sorry to make me laugh these days)
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