The New Artisan Bread in the Minneapolis Star Tribune

from Beth Dooley's article

Back on October 24, 2013, when we were on tour for The New Artisan Bread in Five Minutes a Day, the Minneapolis Star Tribune ran a great story in the Taste section about our new book (Beth Dooley did a great job). We’re a bit late to the party here on the website, but click here to read the whole article.

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14 thoughts on “The New Artisan Bread in the Minneapolis Star Tribune

  1. Well done, and well deserved recognition. I haven’t stopped making bread since my husband gave me my first book and I haven’t stopped giving them away as fun, useful and long used gifts.

    Keep the good stuff coming and thanks for all your hard work.
    Wendy Gregersen

  2. I’ve been looking everywhere for this post. I’m new to the 5 minute method. I’m horrible at navigating websites!
    I have wheat gluten. Is that the same as vital wheat gluten?
    The dough is in the oven as I type. I really hope it’s good.

    1. Hi Lisa,

      So glad you enjoyed it!! Yes, a small oven will do well in a toaster oven, but you need to watch it to make sure it doesn’t brown too quickly or the inside won’t be done.

      Thanks! Zoë

  3. I must say I am enjoying my bread. I’ve just finished the last of the first batch. Tomorrow I will be making my second bath of starter.
    Is wheat gluten the same as vital wheat gluten? Or is dough enhancer like vital wheat gluten?

    1. Hi Lisa,

      Vital wheat gluten and wheat gluten are one and the same. A dough enhancer is something all together different.

      Enjoy, Zoë

  4. I just wanted to comment on my excellent experiences with your latest book…so, years ago when your first book came out, I skimmed through it in a book store, memorized the ratio of flour, water, yeast and salt and went home to try it for myself. It was a complete disaster. I was totally turned off from the idea and wrote it off. Fast forward a few years, I see you on Kare 11 this fall/winter 2013 and see these gorgeous loaves that you’ve made and hear your easy-peasy technique and that you’ve sold SO MANY copies of your books…and decided, clearly the problem was me and not the book/ratio. I went to your site and tried out the cinnamon roll recipe with the brioche dough and the rolls were amazing! I make terrific cinnamon rolls already, but this method is so much faster and easier and with four kids I rarely have time for the other method. This time I actually bought the New Artisan in 5 min book and I’m totally in love. One of our children has a severe peanut allergy and cannot have any bakery item out there so being able to make baguettes and (whatever we feel like:) has been fantastic! I really appreciate how your book is organized and love the volumes pages for each recipe, how clearly each recipe is written and all the common questions you answer. I’m also pretty blown away at how tasty and useful the baked loaves/slices are 2-3 days later, which is normally the opposite for other homemade breads and rolls.

    Anyone out there on the fence about this book? BUY. THIS. BOOK. NOW. Awesome!

    p.s. if you live in Minnesota and have a Fleet Farm out there, I got a round baking stone for around $14. Works perfectly.

    1. Hi Stella,

      Thank you so much for the sweet note, I am thrilled you tried it again and had better luck! Enjoy all the bread and cinnamon rolls!

      Cheers, Zoë

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