In case some of you have missed the memo, it is BYOB year! Bake Your Own Bread!! There are several food bloggers whose New Year’s Resolution is to bake all the bread they need and never buy a single loaf (see below for info!). This includes artisan boules, sandwich breads, sticky buns and even English muffins! These most popular breakfast muffins are a favorite in my house and yet I never make them. There are some things I perceive to be too much trouble to bake at home and shamefully never tried. The English muffin was among them. Oooops, I discovered today that they are so simple and really fast! I owe my family a big apology for not having tried this earlier. I have several of you to thank for this lovely discovery. The English muffin has been a most requested item lately and so here it is in all its simple glory: (more…)
As many of you now know my house is not air conditioned and it is creeping up into the 80s and 90s every day. So the idea of turning on my oven to bake a pizza is less than a thrilling one. To the grill I go, which we all know by now is not only “man’s” work. I love to grill and with this heat I’ve been doing a lot of it.
My son had a sleep over last night and they wanted pizza for dinner. I pulled out my bucket of dough, rolled it out and they loaded them up with toppings. Instead of baking the pizza directly on the grates, I preheated the grill with my pizza stone to 500° and slid the pizza directly onto the stone. I love the bottom crust on these pizzas, it is always nice and crisp. The topping takes a few more minutes to bubble, but it will eventually. (more…)
(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!
OK, next stop, Phoenix Arizona to teach two classes at Les Gourmettes Cooking School (March 10, 6:30 PM, & March 11th, 9:30 AM). We’ll also appear on Channel 3’s “Your Life A to Z” on March 10th, and will be interviewed for an article in the Arizona Republic. Hope to see you all in the sunshine!
Jeff and I
are going went to Atlanta to bake. We loved meeting all of you that live in the area! Please check out our Events page to see where we will be over the weekend.
We will check in periodically to answer your questions, but it may take us a while to get back to you!
Thanks, Zoë and Jeff
PS: Zoe and I have become swamped here in Atlanta… lots of fun opportunities to get the word out. But this means that we won’t be able to attend to the blog till Monday. Don’t worry, your questions are all in here, and we’ll post soon. Jeff
I was just shopping at the St Louis Park Costco yesterday and found two large stacks of Artisan Bread in Five Minutes a Day mixed in with the cookbooks. I thought I’d let you know because they are selling it for an excellent price! I’m not sure if it is available nationally, yet?
It is also available at a few independent book stores locally: Common Good Books, Cooks of Crocus Hill, Kitchen Window and Magers and Quinn.
Early editions of our first book, Artisan Bread in Five Minutes a Day (2007), contained some errors:
Resting times: In the book, a 1 pound loaf of non-enriched dough rests for 40 minutes. Some bakers will prefer the lighter texture you get with a longer rest– experiment with a range of 40 to 90 minutes. Why? Some kitchens are cooler than others and some people have a firmer hand while working and may compress the air out of the dough, both resulting in a denser crumb. If you allow the dough to rise until it is slightly “wobbly” it will bake up with a very nice crumb.
Page 19 (“Increase resting and baking time if any of the following apply”): Remove “wetter dough” from the list; wetter dough requires less resting time.
Page 26 (Master Recipe): “Cornmeal for the pizza peel” is left off ingredients list
Page 29 (Master Recipe): In step Step 7, it should read: “Twenty minutes before baking, preheat the oven to 450ºF, with a baking stone placed on the middle rack” (not the lowest rack).
Page 72 (Bran-Enriched White Bread): Omit “Cornstarch wash” from Ingredients list.
Page 90 (Spicy Pork Buns): In Step 9, insert a sentence after “… onto the hot stone:” “Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.”
Page 91 (English Granary-Style Bread): In the 2nd paragraph of the introduction, the second sentence should finish with “… a multigrain loaf that includes malted wheat and barley malt powder.”
Page 100 (Oatmeal Pumpkin Bread): The ingredients list should call for: 1 pie pumpkin
Page 115 (Aunt Melissa’s Granola Bread), Step 7: The step should start with “Brush the loaf with egg wash.”
1/30 – Page 123 (Bagels): In step 5 the oven should be set to 450 degrees not (400 degrees).
Page 188 (Sticky Pecan Caramel Rolls): In Step 2, it should read “… 1 1/2 pound (cantaloupe-size) piece.” (not “grapefruit-size”).
Page 191 (Brioche a Tete): It calls for 1 pound of brioche dough on (page 187) it should be (page 189).
Page 192 (Brioche a Tete): Step 8, take the brioche out of the mold to cool on a rack, so the crust won’t get soggy.
Page 199 (Chocolate or Jam-Filled Beignets): Step 2 of the instructions should call for a 1/4-inch thick rectangle, not 1/2-inch thick.
Page 209 (Cinnamon-Raisin Bread): Above Ingredients list, it should read “Makes one 1 1/2 pound loaf.”
Page 211 (Chocolate Bread): Ingredients should read 2/3 cup honey, not sugar! In step 2 use the honey in place of the sugar. It should also be 2 cups water.
Page 217 (Sunflower Seed Breakfast loaf): Step 2 should include adding the 1 cup of sunflower seeds to the dough.
Page 218 (Sunflower Seed Breakfast loaf): “… use over the next 5 days (not 9). Or store the dough for up to 4 weeks in the freezer in loaf-sized portions.”
Page 221 (Chocolate-Raisin Babka): The ingredients list should call for 7½ cups all-purpose flour (not 6 cups!). Also, there’s a missing instruction at the end: “Brush rum onto loaf when slightly cooled.”
Page 227 (Sunny-Side-Up Apricot Pastry): Step 13 should read 350 degrees, not 375 degrees.
Also note, sometime after publication, the Williams-Sonoma company stopped offering a lifetime replacement guarantee against cracking of its baking stones, so we can’t recommend their product anymore (see page 13).
Yesterday we had our first book signing at the Borders in Rosedale Center. We met what seemed like hundreds of enthusiastic bakers and bakers-to-be, all coming by to sample our Italian peasant loaves. Everyone that stopped had a story of their own bread baking or wanted to share their grandmother’s recipe. We sold and signed the entire stock of books in just a couple of hours. It was fantastic! (more…)
This week Jeff and I were on the KARE 11 Saturday morning show with Belinda Jensen to promote our book and mix up our dough in front of her viewers. I admit I was a bit nervous, more than a bit, but Belinda made us feel like we were just chatting in her living room. Everyone at the studio was so kind and after our 5 minute TV debut they swarmed around the table of bread and devoured everything we brought. They have our “Master” recipe on their website. Eric Perkins was there as well and he grabbed a “sticky pecan caramel roll” between every segment. (more…)