4Real Forums: Artisan Bread in 5 min.?

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Topic: Artisan Bread in 5 min.?

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onemoretracy
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Posted: April 03 2009 at 4:26pm \| IP Logged

Does anyone have this book? Is it worth buying?

http://www.artisanbreadinfive.com/

Thanks!

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Martha in VA
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Posted: April 03 2009 at 4:37pm \| IP Logged

I looked at it from the library and may end up getting it eventually for its recipes. In the meantime I'm using this recipe to make some delicious artisan style bread. I actually prefer the flavor of the No Knead recipe over the Artisan Bread in Five flavor. And I have to say it is super, super easy.

I believe Marilyn was using the Artisan Bread in Five book recently. Maybe she will chime in too.

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onemoretracy
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Posted: April 03 2009 at 4:55pm \| IP Logged

ooh thanks for the link! can I make this in regular bread loaf pans, or do I need to use the pot? I do have pot, but my kids prefer a soft crust. I like the crunchy crispy crust though

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Martha in VA
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Posted: April 03 2009 at 4:59pm \| IP Logged

I've never baked it in a bread pan. I usually use a covered pot although once I did it uncovered on a pizza peel. Let me know how it works it you try it. I have considered buying some baguette loaf pans for baking but haven't taken the plunge yet.

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Donna Marie
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Posted: April 03 2009 at 7:00pm \| IP Logged

Holy Cow! I have been making Artisan bread for the past year and didnt even know it!

I just thought it was so easy-peasy that even my 8yo dd could help prepare it so it was doable...lol!

I just make it slightly differently...
6c flour
3c water
1 tsp salt
2 tsp yeast

I love it when it has been sitting on the counter for a day before baking...mmmm

We even scoop out the dough and spread it on the pizza stone and make mock pizza

or spread it really thin and make cracker bread with it sprinkled with seeds and or nuts....mmmmm

ok...I am seriously craving this now....time to whip up a few batches..(one just ISN'T enough!

)

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Kyra
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Posted: April 13 2009 at 9:32pm \| IP Logged

I've got the book and have been baking from it for about nine months now. I really like their recipes. I don't have a stone, either, and it bakes fine in loaf pans (I use silicone loaf pans for extra non-stick-ness).

motherly loving
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Posted: April 13 2009 at 9:38pm \| IP Logged

I make this bread using the basic recipe but I don't have a stone either. I use parchment paper and a cutting board to transfer it. I also put a cross instead of an x. I guest posted about this at Catholic Cuisine in march and on my own blog. It was a great food activity for Lent. It makes such a yummy simple bread. I want to get the book though to learn variations, especially a whole wheat flour bread.

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Marcia
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Posted: April 14 2009 at 3:41pm \| IP Logged

I use this recipe. I keep my dough in the fridge. I need to buy a bigger storage container. I think we eat the equivalent to two loaves at a meal....so making the dough ahead for six to eight loaves would be smarter. Means I need a 10 quart container. I guess Donna Marie and I have something in common there. If you don't have past experience making bread, I think buy the book. If you do, you could just borrow for the library for six weeks to get a good idea of the different variations you like.

I LOVE the granola recipe from the book. It's a big hit here at our house. Good-bye expensive boxed dry cereal. Hello granola that everyone likes.

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