Look for us in this Sunday’s paper
Zoe and I will be in select newspapers all over the United States this Sunday, November 14. Our flyer will have a Red Star Yeast coupon, and links to their site with video and both our Master recipes (whole grain and white). If we’re not in your city this Sunday, you can still see the video and recipes (but not get the coupon) at breadin5minutes.com.
We’ve been baking with Red Star for as long as we’ve been baking (40 person-years?), and have been doing events with Red Star for almost a year now– great product, consistent results, and available in many forms (packets, jars, and bulk all over the place). Check out my post about our neck-tag on the Red Star yeast bottles.
See you Sunday…
16 thoughts on “Look for us in this Sunday’s paper”
Thank you again for helping make homemade bread a regular staple in our house.
I recently tried using your cranberry cornbread cooking technique for a basic the basic broa loaf and we love how it turned out. If I had a restaurant, I would have no qualms about putting those slices into a bread basket.
Weird thing, I find I like the dough better fresh than after refrigeration. More difficult to handle, but a better product. After little time in the fridge I get that creepy crust on the top of the dough. Is it a good idea to put a sheet of plastic on the surface of the dough or maybe oil it?
What are you storing the dough in? If you are getting a crust on the dough in the container it may be because it isn’t sealed enough, too much air is getting in. You can see in this video how I handle this problem: https://artisanbreadinfive.com/?p=2358
You can also cover with plastic, but that means replacing it every time you dip into the bucket.
I have a question concerning using milled flax seed in place of oils. Example of one recipe would be the Oatmeal Bread in Artisan Bread in five min. a day book. It calls for 1/4 c neutral-tasting oil and I would like to use milled flax seed in place of the oil. My Hodgson Mill milled flax seed box says to use 3 tbls in place of 1 tbls oil. Also, could you please give me some examples of neutral-tasting oils? Any help would be greatly appreciated.
I have only used flax to replace the egg in our gluten-free doughs. I am very curious to know how it does in place of the oils. Please report back if you try it.
Some neutral flavored oils are vegetable oil, canola and corn. There are many others that will fit as well.
I have ground my own grain for bread baking for years. It took months for your Healthy Bread book to be available at the library. Finally, borrowed it briefly and ordered it today! Do you give the specifics on baking the whole grain recipe in a Dutch oven? And can you direct me (I’m sure it’s here somewhere) to the supplies I should gather while I wait for the book to arrive? Bucket, etc. My current method has been to mix dough in a bread machine and then shape into buns, rolls, hot cross buns, breadsticks, cinnamon rolls, etc. I really haven’t done anything with a crusty surface but do have a Dutch Oven I want to use. I can’t wait!!! So excited!! Thanks!! Sue
Sue: Nothing unique about whole grains in the Dutch Oven– see our post on it, apply to the WG recipe: https://artisanbreadinfive.com/?p=552
Although fresh-ground grains can work nicely (https://artisanbreadinfive.com/?p=1165), in general, it takes a fair amount of adjustment of the liquids to get the proper consistency– see our videos tab for what to look for.
Supplies should be in your library copy… check out our FAQs page as well.
Thanks! I had to return the library copy today; couldn’t renew because others are waiting for it. But the one I ordered will arrive soon, I hope! Do you know if the freshly ground www dough holds well in the refrigerator for two weeks? One advantage I’ve heard to grinding it fresh is because the nutritional level is highest within the first few hours. But, I’ve also read that “soaking” grains makes the nutrients more absorbable. Does baking it in a Dutch oven eliminate the need for water in the broiler pan?
Many people have added more vital wheat gluten to the dough when using freshly ground flours. This will help it to store for longer as well.
You do not need to add steam when using the dutch oven.
First, thank you, thank you. I am confined (unable to walk or drive) after ankle surgery and your book is keeping me going… So…I’ve tried both the master recipe and the challah recipe from your first book and I’m eager to get them both right. I use King Arthur regular flour and Fleishman’s regular yeast. The master recipe: first loaf was lovely but center was slightly heavy and gummy (had risen beautifully). As per your book, I increased baking time for 2nd loaf, and got even more crusty crust, but, again, slightly gummy center. With Challah, had a funny rise issue: let it rise for 3 hours and still it never really flattened or collapsed as the master had. It also had these funny small “stones” of dough, though I’d mixed it in my stand mixer with the dough hook. Again, the loaf was beautiful but slightly heavy and gummy. I’m trying my second today and will try increasing oven temp (awaiting my oven thermometer). Any thoughts? Thank you so much and sorry for all the detail.
Amy: Have you tried a longer rest time? You may prefer 60 or even 90 minutes. Also check out our “Dense ….” FAQ on the FAQ tab. Jeff
Just one more question (which I think others might have as well). I know you say to cool these loaves completely before slicing, but I’m wondering why, as part of the wonder of baking one’s own bread is to be able to present and eat it while still warm. Thank you again…
Amy: Bread tends to be gummy until it cools– especially true for wet doughs. Smaller loaves (skinny ones, really), and rolls have less of a problem with this.
But if it’s not bothering you, cut away! Jeff
AWESOME BREAD! I love every recipe I have tried so far, but would LOVE some of the things you pair your bread with to make a meal? Do you have any favorites to really showcase the breads and make healthy quick meals using them?
YOU ARE BRILLIANT! Thanks again for energizing us all about the beauty of homemade breads!!!!
Jamie: You are so nice to say this, thanks for visiting.
I love any mediterranean dip: tsatsiki, baba ganoush, hummos, tapenade, those are mostly in our 3rd book https://artisanbreadinfive.com/?p=1365
But basically, any crusty lean-dough bread is perfect for anything with gravy. Basically, meat stew. Reminds me of my grandmother’s cooking, and I can eat it anytime. Sorry I can’t be more specific! Jeff
I’ve been baking breads your way for well over a year and the whole family loves it!
Recently, I was given a couple terra cotta loaf bakers. I’m dying to try them out but wondering how well it will work using your methods.
You soak the baker, so no need for a water pan. Also I’m told you start with a completely cool oven. I’m assuming so the dish doesn’t break.
Here’s a quote from the Romertopf website. “Many times recipes can be converted for clay pots by increasing temperature by 100 degrees and deducting 1/2 hour of cooking time.”
Have you all tested these bakers? What can you suggest for any adjustments in the method?
Thanks so much!
Patrick: Check out my post on “cloche” baking– I don’tt soak it…