...to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and ARTISAN BREAD IN FIVE MINUTES A DAY: The Discovery That Revolutionizes Home Baking, will show you how.
Buy ARTISAN BREAD IN FIVE MINUTES A DAY at these retailers and independent bookstores nationwide.
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Grilled Pizza for Summer in San Francisco and St. Paul
by Jeff, June 24, 2008
Filed Under Recipes | 16 Comments
People kept asking us whether our very wet, stored dough could be grilled directly on the grates of a hot gas grill, and the answer is a very delicious yes– I stopped lugging my stone outside last summer. Zoe and I will be teaching a class on this at Cooks of Crocus Hill in St. Paul, MN on July 19 (there’s still room in the class if you want to register). We’ll also be talking summertime bread baking in San Francisco, where we’re headed tomorrow night to promote the book (see our events listings 6/26/08-6/29/08). Read on if you want to see some highlights on how to grill the pizzas I made for friends in my backyard this past Saturday night… Read more
Fresh Fruit Brioche Muffins
by Zoe, June 20, 2008
Filed Under Special techniques | 22 Comments
Depending on where you live there is now fresh fruit a plenty. Even those of us that are still relishing the rhubarb in our gardens we can at least buy fruit from California and other southern states that taste great. I picked up a bunch of it at the store this week. I was so excited to see these fruits I admittedly went a bit overboard. One morning I decided to make muffins with the plums, white peaches and berries that are taking over my counter. Instead of mixing up a batch of muffins I just took out my bucket of brioche dough and used that. The result is fabulous! Here’s how: Read more
Artisan Bread in Chicago
by Jeff, June 13, 2008
Filed Under TV/Radio/News | 6 Comments
(Here’s another great Mark Luinenburg photo that didn’t make it into the book). Zoe and I had a fantastic four days promoting Artisan Bread in Five Minutes A Day in Chicago, where we ate great food and took part in three fantastic events. We did an interview and demo with on-air personality Micah Materre on WGN-TV’s LunchBreak program, which aired in Chicago and all the cities that this Superstation broadcasts to; click here to see the video. We also met with WABC-TV’s food reporter, Steve Dolinsky, who’s already posted the podcast– you can listen by clicking right here (it may take a few minutes to download). We also did a dinner event at fabulous Powerhouse Restaurant, where Chef John Peters served up a fantastic menu for the ChicaGourmets club (pictures to follow). We’d hoped to teach a class at the Chicago Tribune’s Printer’s Row Book Fair event, but thunderstorms closed down the proceedings.
A highlight for me was cooking in Chef Peters’s kitchen. I felt a bit of an imposter, an amateur rattling around the pastry station with Zoe (who was very patient). We prepped all the bread for the ChicaGourmets event, and the speed and adrenaline of the kitchen became quite electric– it was a new experience for me, but old hat for Zoe. Everything turned out well, and Chef Peters honored us by requisitioning a baguette we’d made, using it for a tartine for the restaurant patrons who happened to be there that night as well.
Come Get Your Hands in a Bucket of Dough!
by Zoe, June 3, 2008
Filed Under TV/Radio/News, bread questions | 6 Comments
(Bret, Suvir Saran, Zoë and some of the wonderful students at the last class we taught at Bret’s Table)
Come to Bret’s Table on June 11th and roll your sleeves up. We’ll be making dough and baking bread. It is a wonderfully intimate kitchen, decked out with great equipment and a glass of wine. Bring your ideas and questions and we’ll tailor the night to what you want to learn. This is the beauty of a class with only 10 students. If you bring your own 6 quart bucket you can fill it with dough to bring home and continue baking. Read more
Baking Bread in Chicago and San Francisco in June (but Seattle has been cancelled)
by Zoe, May 23, 2008
Filed Under Uncategorized | 22 Comments
(photo of baguette made with olive oil dough (page 134) by Mark Luinenburg for Artisan Bread in Five Minutes a Day)
Jeff and I are heading out on the road in June. We’ll be in Chicago and San Fransisco doing demos, teaching classes and baking bread, what we love most. Below is the the itinerary as of now. Our publisher seems to be adding new events all the time so please check back in the next week to see what else they have in store for us. Hope to see you!
Rosemary Scented Baguette
by Zoe, May 21, 2008
Filed Under Special techniques | 28 Comments
I just bought herbs to plant in my garden. Unlike my girlfriend Anne Phyfe who lives in Seattle and has a hedge of rosemary in her yard, all year round, I have to replant mine every spring and hope for enough to get me through the season. After I planted the rosemary my hands were perfumed with that fresh herbaceous scent. I was moved to cut off some of the new delicate stems and bake it into the baguette that was rising on the counter. The result was a crust that had the light smell and taste of rosemary. Read more
Brioche à Tête on Mother’s Day!
by Zoe, May 8, 2008
Filed Under Special techniques | 10 Comments
This is a fabulously simple bread to make, and incredibly quick if you have a bucket of Brioche dough on hand. You can bake the bread in a loaf pan but for the Brioche à tête (tête means head) you really want to have the traditional fluted pan. It will be wonderful served with Lemon Curd (page 228) and jam on Mother’s Day this weekend. Not to mention its shape reminds me of the Venus of Willendorf, the ultimate 25,000 year old symbol of being a mom!
Happy Mother’s Day to all the proud moms!
Now let me show you how to shape the Brioche à tête. Read more
Garlic-parsley roll for one!
by Jeff, May 3, 2008
Filed Under Special techniques | 11 Comments
I’m pretty lucky about lunch. My wife and I both work at home, and most days, we have lunch together. Not yesterday; I was on my own, so there was no need for a whole loaf of bread. I took a cue from Zoe’s mom and made myself a single roll (it’s basically still winter here in Minnesota so it’s not so bad to turn on the oven. I’m afraid I’m not kidding).
I took a peach-sized chunk of four-day old Light Whole Wheat dough (page 74), and stretched it, knotted it, and shaped it a bit (a round lump would have worked well too). It turned out more like a Kaiser roll than I’d intended, and I can’t say it was intentional. More about what I did for shaping in Book #2 (for which we’re busily writing/testing/eating!). But it was the roll’s toppings that made my leftovers special (see the roasted salmon with red onion compote just north of the roll). The topping was simple but it elevated the bread to a different level—nothing more than garlic and parsley sauted in olive-oil, with the whole mixture drizzled over the roll before baking for about 25 minutes at 450 (with steam; see page 30). When there’s a lot of oil or butter in the picture (like here), don’t bake directly on a stone or the fat will smoke– use a greased cookie sheet or silicone pad. After the roll was drizzled, I sprinked a bit of coarse salt all over the roll, which you can see in the picture. Salt can be a pretty photogenic mineral.
Great coverage in “The Week” Magazine, but there was one little problem…
by Jeff, April 27, 2008
Filed Under press | 14 Comments
Our book had great coverage in “The Week” magazine on April 18th (page 30 in the paper version). But their version of our recipe has you throwing in 4 cups of water, rather than the correct 3 cups (see the fine print on the right, above). Please use 3 cups, or you’ll have pancake batter! The correct version of our basic recipe in the book (page 26) is:
3 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher or other coarse salt
6 1/2 cups unbleached all-purpose flour
Cornmeal for the pizza peel
And then, you know the drill. Mix with a spoon in a food-safe bucket, let it rise at room temperature for 2 to 5 hours, then into the fridge for two weeks. Tear off chunks, shape, rest, and bake as needed. And you all know you can decrease the yeast (http://www.artisanbreadinfive.com/?p=85) and the salt if you like it. Details in the book.
But there it is, pretty much.
Going back on the road in June!
by Jeff, April 19, 2008
Filed Under TV/Radio/News | 25 Comments
Hope to see some of you this summer, we’ll be doing classes on our book and its recipes in Chicago, including the Tribune’s Printer’s Row Event (June 5-June 8), Seattle (June 19-June 22), and San Francisco (June 26-June 29). We hope to have some TV/radio/newspaper exposure as we did in Phoenix and in Atlanta in March (at Fox 5 TV News Atlanta, above).
More details when we know them! To keep track of our up coming classes please visit the Events page on this website.
People have asked Zoë where to get a really nice chef’s jacket. Her favorites come from Crooked Brook.
keep looking »