7 thoughts to “Jeff on National Public Radio’s The Splendid Table, with Lynne Rossetto Kasper today”

  1. It was a wonderful surprise to hear you on Splendid Table this weekend! I’m a long-time follower and fan, I loved hearing the first call again, and the current conversation. You have come a looooonnnnnng way!

    Many congrats, Mazel tov, all good things!

    Judy

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  2. I heard you on the splendid table too – Now I have your new book (Which I’ll blame on this episode) and I’m very glad to see it has weights (since I noticed the old one did not)

    We have a 24″ steam and convection oven by Thermadore that makes awesome bread, I tell it how much dough I’ve got (.5 lb to 3 lbs)- if it’s white or wheat and if I want it to proof it or not. It then spends 40 mins with a combination of heat starting with steam to produce perfectly baked and crusted bread. We’ve only tried recipes out of America’s Tesst Kitchen in it – they are baking for longer and cooler then those recipes – but we’ve baked them side by side and I prefer the crust on the steam oven version.

    Have you any reports of using your master recipe in a oven like this? I’m most interested in adapting the master recipe to .5 lb loves which is about all my wife and I eat before bread starts to get dry.

    Thanks in advance.

    Brian

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    1. Hi Brian,

      I have never baked in the steam injected Thermadore, but it sounds fantastic. If you do try the Master recipe in it, please let us know how tehe results are. Do you use a baking stone in the oven?

      Thanks, Zoë

      Reply

      1. Hi Zoe,

        I do not use a stone in the oven, the oven doesn’t preheat so it wouldn’t help.

        The pan is fairly thin metal – it came with the oven and I put parchment paper on top of it.

        I ordered some 6 ltr containers from amazon where all the reviews say they work perfecting for the techniques in the book. I’ll try the bread out next weekend and let you know how it goes.

  3. I loved your bread using regular wheat flour. However, I made the GF bread on two separate occasions and neither turned out good. It never did rise, and I tried baking it a bit longer, but there was no taste and it was like a brick. I would like to see a video of you making this kind of bread. Thank you.
    Janet

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