We’re on the cover of Cooking Club Magazine, with a full four pounds of dough
I love the Twin Cities. No one thinks of Mpls-St. Paul as a big media center, but wonderful local networks make all the difference for locally grown books like ours. Zoe and I were introduced to Cooking Club Magazine though a colleague at Cooks of Crocus Hill, where we teach all the time. She works at Cooking Club, made an introduction, and it turns out that the magazine is produced right here in the Twin Cities metro. Locally produced, but with a national circulation of loyal readers numbering over 550,000– it’s a fantastic magazine. Voila– they asked us to write a story, which they used on their February/March cover.
The magazine ran a scaled-up version of our basic recipe— one that produces a generous four pounds of dough (the version in Artisan Bread in Five Minutes a Day makes 4 loaves that are slightly lighter than a pound, more like 0.9 pounds).
For more on our basic white-flour recipe, check out our Back to Basics link and fire any questions you have our way.
43 thoughts on “We’re on the cover of Cooking Club Magazine, with a full four pounds of dough”
Congrats on the cover! I was wondering about scaling down. I am now in Japan and only have a microwave/convection oven which is tiny and I’m not sure about what other adaptations are needed besides cutting the recipe down. Also still haven’t found gluten. I am going to use “kyourikiko” which supposedly has more gluten than “hakurikiko” which I think might be more like cake flour.
Kathleen: Just halve or otherwise scale down proportionally. I just enjoy the chance to try to pronounce “kyourikiko”! It sounds more like U.S. all-purpose. Jeff
What a great introduction! I am going to check out the magazine now and your article
It’s interesting they give the per slice nutrition information, however they don’t say how many slices I have to cut the 1 lb. bread loaf into?
DrM: In the crusty boule recipe in the paper version of the magazine, it’s clearer: 12 slices per one-pound loaf, which means a 1 1/3 ounce slice, probably 1 1/4 ounces after you account for 10% evaporation (you start with a pound of dough, but the final loaf weighs 10% less b/o evaporation).
That’s what they used for the dough nutritionals but makes no sense w/o seeing the next recipe. Jeff
DrMeglet…. right above the nutrition information it says “1 (12 slice) loaf”
I’ve been searching for an easy crusty bread recipe for years. This one is really Terrific! I’ve made it three times – great results every time.
THANK YOU !!
Hi, Jeff and Zoe,
I have a question about “old” dough.. . . I have been trying your suggestion in the book about re-using a bucket without washing it for a sourdough head start. I am really pleased with the results, I like that sour flavor, and it does develop faster, not to mention being less work cleaning.
But, I finally had one bucket of dough that lasted more than a couple days in my fridge, and when I pulled it to use it, the dough had developed kind of a grey coloration. It smelled fine (like sourdough), and the texture was also pretty normal, if a little wetter than usual. But, I just couldn’t figure out whether it was okay or not. Is this normal? It was probably on day 6 or so, but that is only counting days on the current loaf, not the previous batch or two that had come through the bucket before it.
Any thoughts? When I have baked it, the bread also has sort of a darker color on the inside than it does earlier in its life.
Jenny– check out our FAQs page, click on “Gray Color…”
How long would you bake 2 -2 pound loaves of soft whole wheat sandwich bread, I baked them for 50 min and the centers were doughy. Page 92 in Healthy Bread in five.
You will need to let a 2-pound loaf rest longer before baking and bake it longer as well. Add about 30 minutes to the rest and about 15-20 minutes to the baking.
I just made the Milk and Honey Raisin Bread and my problem is that the crust darkens too much before the bread is done…any suggestions? Lower temp? I’m testing doneness with a thermometer – temp between 190 and 200 degrees F..love your recipes and method. Thanks
Is it the top crust or the bottom, or both? It may be the position in the oven or the oven temperature. Did you also use an oven thermometer to make sure the oven temp is running true? If this is not the case, then turn the temperature down a bit, but then you may need to let it bake a little longer.
Hi & thanks in advance for a reply…have made 3 batches, & none have risen sufficiently the second time…bread under cooked & heavy…never had hard time w/ bread before (“old-fashioned way”)…& I have tasted yours & have both books…so I am a fan! 1st two tries, I used a variation which a friend swears by and third time, I tried the orig. recipe from HB in 5 Min “Betsy’s Seeded Oat Bread” page 147. I thought I had not let dough rise enough before placing in fridge. So my 3rd try, I did this & still had a clunker! I am going to buy an oven thermometer tomorrow for starters. (ps any bread I have made in the past was ok rising slowly in fridge) Happy day to you! & many thanks, Barbara
Try the oven thermometer, that may just do it.
What kind of flour are you using? Some that are coarser require a bit more Vital Wheat Gluten to get a good rise. Are you at high altitude by any chance?
Congrats on the magazine cover!
An unrelated question: Where in the world do you find bread flour, or is it sold under another name? I live at high altitude and see some recommendations that bread flour instead of all-purpose flour might help with dense loaves. But I’ve looked high and low and can’t find bread flour. Any tips or maybe I’m just too far West (NM) for these things?
Caroline: They usually carry Pillsbury or Gold Medal bread flour in my local supermarkets. If your local stores aren’t carrying it, then mail order will be the only way to go.
Or increase the protein content of all-purpose by using vital wheat gluten, like this at Amazon: https://www.amazon.com/Hodgson-Mill-Gluten-Vitamin-6-5-Ounce/dp/B000FDMLVS?&camp=212361&linkCode=wey&tag=arbrinfimiada-20&creative=380725
I am a member of Cooking Club of America and I just made the bread for the first time. It couldn’t have been easier and my whole family was impressed how great it turned out. Thanks so much for sharing the recipe!
Jenn: So glad you liked the recipe, lots of people have seen it in that magazine, we’re so excited. One thing though– we can’t post your link, because you’ve reprinted the recipe that CCA put in their magazine. Jeff
Hello, love your bread recipes. They have made me then envy of the office. Just a question on whole wheat bagel recipe from healthy bread in 5 minutes a day. I’m sorry i don’t have a proper page reference as have it as an ebook for my iPad and the pages aren’t proper.
My question is, I find bagels from artisan bread are very different than in healthy bread and I’m thinking it could be due to artisan breads using bread flour where as healthy bread uses regular flour. How would I adapt the whole wheat recipe from healthy breads to use bread flour? (is it as simple as just using whole wheat bread flour instead of regular whole wheat flour, or do I have to change the proportions of the ingredients?) thanks!!!
You can replace any of the all-purpose flour with bread flour. This would make a much stiffer dough, but that may be just what you are looking for. It may require you to let the bagels rest a bit longer before boiling and baking. Try a half batch and see what you think. If they are too dry, you can always add water after the fact.
Thanks and enjoy! Zoë
Hi – I’m very much enjoying your website and recipes. I’m looking forward to acquiring the book(s). I made a half-batch of the basic dough but with half whole wheat and half white flour. Turned out beautifully. So I’m working on a new half-batch – a bit more than half whole wheat this time as well as adding sunflower and pumpkin seeds and sliced almonds. I added a bit more water per your suggestions regarding adding whole wheat flour and nuts/seeds, but I may have gone overboard. I think it’s too wet (I like your term “loose”). Right now, it’s in the fridge – I didn’t add more flour right away thinking it may soak up the extra. But what should I do if, tomorrow when I attempt to prep the bread for baking, it’s still too wet? Would it work to mix in a half-cup (or so) of flour and let it proof again in the container on the counter, then refrigerate again? Will it work as well for baking after that?
Val: Exactly as you describe, should be good to go. Also check our FAQs page above. Jeff
Thanks! I did check the FAQs but missed info on handling too-wet dough. But I have faith. Thanks again 🙂
Here is the post on wet dough: https://artisanbreadinfive.com/?p=1715
Just to let you know that I added a bit of flour (1/4 cup because I wanted to be cautious about adding too much) – I baked a loaf last night and it turned out great. FYI – I have told friends about your website, your technique and my very positive experiences thus far. I really like whole grain artisan bread with nuts and seeds in it, but it tends to be very expensive. I think the loaf I made yesterday is comparable, and MUCH cheaper. Not to mention all the variations I can make on the theme. Thanks again, Jeff, for the feedback. And thanks, Zoe for the link to the video – handy information on handling wet dough, but now I have to make pita bread!!
So glad the loaf came out well! 🙂
Enjoy the pita! Zoë
I am curious…have you “baked” any of your doughs in a waffle iron?
I am really enjoying your book. I have baked bread every day and have 3 varieties ready to go. There is a brioche cinnamon swirl bread in the oven right now!
Yes, I have put the brioche dough in the waffle iron and slathered it with maple syrup! 🙂
You know I have long loved your ABin5…what I want to see now is that article on browned butter! ; )
Hey, Kids! Just what I needed — a new obsession! Seriously, just wanted to say a huge Thank You to you both, and to Cooking Club for introducing me to the best and easiest bread recipe I’ve ever tried. Despite years and years of gardening, preserving, baking, dehydrating, etc., I’ve always had a kind of a “bread phobia.” Too much mess, too much time; you know the drill. No more. Been experimenting for the last few weeks with different flours and ingredients, and my neighbors could not be more pleased. Every batch was a real success. Tell me, though, how well does this bread (basic recipe or otherwise) freeze after baking? Haven’t tried yet, and I’d like to store some away before summer. I love the chewy crust, and would hate to end up with soggy. Again, the neighbors send their undying gratitude.
Sheri: Which recipe are you using (which book, page number)?
Our stuff freezes as well as any other bread, which is to say, not all that well, in my opinion. Try to make just as much as you need. Crust is main thing to suffer— it softens and there’s not much you can do to fix that. Re-baking to crisp it tends to dry it out, though that might be worth trying. Or go ahead and par-bake as we describe in the books.
But of course, this is just a matter of taste. We know that people are freezing our baked loaves and are happy with the result. Jeff
Thank you, Jeff.
I’m going to try the par-baking option pretty quick, because summers here in the Mississippi Valley tend to be 100% humidity and 95 degrees in the shade. July, here we come. Not exactly when you want to heat up the kitchen, and spring is next week. My concern, really, is that of breads which contain raisins and nuts. My experience has been that raisins tend to plump before and after baking, bleed a bit, and Heaven help us, make for a wet bread if left too long, even in the freezer. And all nuts (in my experience) get soft eventually. Yuck.
In the meantime, I’ve tried all the recipes from the Cooking Club feature, and half the ones from your and Zoe’s first book, and again, all turned out great. I do not know how I didn’t know how easy this could be. I’ll take your advice, friend, as one “ardent amateur baker” to another.
Sheri: Don’t stop baking in the summer! I bake every day, no matter the temp, by using my outdoor gas grill. Here are some posts on that:
In a Dutch Oven: https://artisanbreadinfive.com/?p=627
Grilled pizza: https://artisanbreadinfive.com/?p=237
Pumpernickel done on the grill: https://artisanbreadinfive.com/?p=245
Rustic fruit tart on the gas grill: https://artisanbreadinfive.com/?p=267
Brioche on a grill: https://artisanbreadinfive.com/?p=294
Bread on a Coleman stove while camping: https://artisanbreadinfive.com/?p=318
Kohlrabi Greens Pizza right on the grates: https://artisanbreadinfive.com/?p=846
Fruit pizza on the grill baked with the stone: https://artisanbreadinfive.com/?p=248
Grilled flatbread, workhorse summer bread: https://artisanbreadinfive.com/?p=768
Whole wheat pita on gas grill, on a stone: https://artisanbreadinfive.com/?p=1984
Limpa, in a cloche, on the grill: https://artisanbreadinfive.com/?p=678
Whoo Hoo, Jeff!
Hadn’t really thought about grilling yet, though I’ve done many skillets of cornbread and biscuits in the coals of campfires. I can’t wait — this is going to be really fun to try. My grill is on the kitchen deck, almost within arms reach of the stove, but unfortunately, it’s a charcoal monster, not a gas. There is a temp gauge on the front, but it’s not always accurate. Do you think I can use my regular oven thermometer (it’s a good one), and not have the thing melt? I think if I set it on the upper warming rack it might give me a false (hot) reading. I’ve cooked practically everything else there is over an open fire, so this is going to be an exercise in experimentation! Any cool hints?
What are you planning to make on the grill? The tricky part of a charcoal grill is the fluctuating heat and flame. You can bake small loaf breads in a Dutch oven or do flatbreads directly on the grates. Let us know what kind of breads you are interested in and we can help.
Thank You, Zoe,
I got up the courage today, and grilled some flatbreads, and I only burned one! The rest turned out a very well. I added garlic powder, crushed Italian seasoning, and a bit of extra rosemary to the Olive Oil dough, so of course the neighborhood kids swarmed to my house, wanting to know when the pizzas would be done. Obligingly, I threw on some shredded Mozzerella and chopped tomato, and all my work was gone in about two minutes flat. I think Bobby Flay said something like,”If you want company, just try this outside.” He was probabably not talking about bread, but still, he was right. I did manage to save one for myself, and it was heavenly. I think the charcoal really added a kick to the flavor. AND, my oven thermometer did not melt. It’s still cool enough here to bake, but you guys!!! I can see myself buying sooo much charcoal this summer . . .
glad to here you had a good experience with charcoal. what kind of grill did you use, and was this ordinary charcoal briquets, or wood?
Jeff, mine is a big-ass Brinkman (not sure how many square inches, but you could easily do a suckling pig with no trouble) and the charcoal tray cranks up or down about 16 inches. Like I said, the outside temp gauge isn’t always reliable, but you can regulate the heat somewhat just by moving the fuel source. And I used a combo of wood and Kingsford — actually what I had left over from last fall! It was so fun.
I wanted to add something. You two should know that your bread travels very well. I got a call yesterday afternoon from my son, Ross, who is stationed in Khandahar, Afghanistan, to thank me for the four loaves I shipped last week. I send a monthly care package, and this time I included your (our) bread. He and his pals were thrilled — we’ve again raised the bar for Mommy Shipments, as Ross calls them. He’s a Marine, and an Aircraft Specialist on C-130’s; the transport planes. He wanted me to send a special Thanks to you for kicking my butt in gear to send as many fresh items as I realistically can. The boys don’t ordinarily get this kind of thing from home. So, again, THANK YOU.
Sheri: I’ve had some success on grills with briquets as well– it definitely works, so more power to this.
Just a bit more work than gas.
So glad to hear that the guys enjoyed the bread. I’m guessing you used a longer-aged dough; those by-products of fermentation are natural preservatives. Denser, higher-moisture breads also seem to do better over time. Jeff
I would like to know if the kindle version of your healthy/artisan bread books has pictures like the print books.
Yes, the kindle does have all of the photos. They are all in B&W.
Hello Jeff & Zoe,
I found out about your book from my Cooking Club magazine subscription and I made the basic master recipe and shaped into the “French Boule” I got outstanding results!! The taste was awesome with a wonderful crunchy exterior and soft center…I was impressed with how easy it is to make without the necessary steps of creating a starter or excessive kneading.
I am a culinary professional and although I know how to make bread the traditional way from scratch, I love this technique far better.
Since making the French Boule, I have become hooked and purchased the book to add to my growing cookbook collection. (Looking forward the brioche and other sweet selections noted in book.)_
Kudos to both of you for making the art of bread making easy for professionals as myself and the home cook.
Thank you so much for your wonderful note, it means a lot to hear that!
Enjoy all the bread, Zoë