Come Get Your Hands in a Bucket of Dough!

bret’s table

(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.

Here are just a few of the things we will be making: Pan d’Epi, Brioche a Tete, Danish Braids and Grilled Flat Bread. We’ll also make some Panzanella Salad and finish with a bread pudding.

To sign up go to Hope to see you there!

Zoë and Jeff

ps Bret and Zoë will be baking on KARE11 Showcase Minnesota tomorrow morning 6/4 with Corbin Seitz at 10:15am.

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18 thoughts on “Come Get Your Hands in a Bucket of Dough!

  1. We’re enjoying the bread immensely. It’s so good that we easily go through a whole loaf at dinner (and, on the weekends, we could polish off another loaf at lunch). Tomorrow, we’re hoping to make some brioche bread and use it for French toast. The dough is in the ‘fridge.
    Thanks for writing the book.

  2. HELP please! I have been trying and trying to make the master recipe and end up with a mess! I measure exactly and the dough is wet maybe wetter than it supposed to be. After 2 hours on counter it rises up and then refrig overnight. I try to form it into a ball. It is a sticky globby mess. Sticks all over my hands and I end up with a loose “cow pie” shape that gets bigger and flatter as it rests. Comes out of the oven in just about the same shape it went in. Do I need to make the master mix dryer or just what shall I do!! HELP please!!

    1. Hi Donna,

      It does sound like your dough may be too wet. How are you measuring the flour? We scoop the measuring cup right into the bin of flour and then sweep the top smooth. Some times people spoon the flour into the measuring cup and it ends up being too little flour.

      You may want to take a look at our videos so you can tell what our dough is supposed to look like.

      Let me know if this is helpful. Zoë

  3. Hi Zoe!
    Thanks so much for your speedy response. I was spooning the flour into the measuring cup as my flour canister did not allow “scoop & sweep” method. I have now purchased a “bin” to use and it has worked out perfectly. My dough is just right and I am making wonderful loaves instead of flat cow pies!
    Thank you so much for your help! My husband says thank you too as he LOVES the breads!

  4. I’m moving into a new home. The oven is a regular oven and a convection oven but there is only one element and it is on the top! Do I need to adjust the artisan bread recipes?

    1. Shelly: Use an oven thermometer to be sure that you’re getting what’s on the dial. Assuming you’re on temp (or make an adjustment to compensate), then I’d just be careful about baking close to the top of the oven or you may get too much top-crust browning. You may even have to bake on the bottom shelf, but maybe not. Here’s a thermometer that works well and is inexpensive:


  5. i just bought your book and am very excited to start making bread for the first time in my life, hahahaha. i am confused. in your book you tell us to mix the basic recipe in the 6 quart container (just bought one) and you cover it with a non-air tight cover, that is fine. here is my confusion: the book says that the dough will rise and fall back slightly in approximately 2 hours, but it also mentions keeping the dough in the container for 48 hours. does this mean that after the first 2 hours and the dough is done rising, i leave in in the container on the counter for an additional 44 hours? sorry, i feel very dense, not the bread me. thanks so much, very excited

    1. Hi Lad,

      I’m so thrilled that you are going to give the bread a try! Don’t worry it is very easy and we are here to help! Mix up the dough, let it rise on the counter for 2 hours and then stick the bucket in the refrigerator. You can bake the bread immediately after the 2 hour rise, but it is much easier to work with if you allow it to chill over night, and it develops the best flavor after 48 hours of being in the refrigerator.

      I hope that helps? Thanks, Zoë

  6. Thanks Jeff for the input about my oven with the top heating element. Do you think I should I still put the broiler pan on the top rack and add the cup of water right after I put my bread on the stone or eliminate the water all together?

  7. Question: What is the purpose of the dough’s two hours of sitting at room temp right after mixing? I see this as the “first rise” of two for gluten bread. How is this necessary and desireable for gluten-free bread, which is supposed to rise only once?

    I am eager to try this but would like to understand why before I commit 4 loaves worth of these expensive gluten free flours. I spend a huge amount of time each week baking for my celiac grandchildren.

    Many thanks! I would love to change all my baking to your suggested method.

    1. Kathy: The idea is to get a good storehouse of gas in the dough, which will carry the dough over its lifespan in the fridge. Handle minimally when shaping, because there isn’t much additional rising once shaped. We do this same process with our GF breads, and we’ve been happy with the result. Jeff

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