Here’s equipment we find essential to baking great bread with our super fast Breadin5 method (aside from our books!… which you can buy here). Note: BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions. An online bread-baking class on MyBluprint.com: Artisan Bread in Minutes! MIXING: 1. You can […]
The secret of great fruit tarts and danishes? Great fruit, of course. If you have great stuff, it’s not all that complicated. Take out some stored dough, and just a little more effort gets you a great dessert. My family and some friends visited Sam Kedem Nursery Garden, near Hastings, Minnesota, where we heard they […]
Here is a list of some of the equipment that I used in my Craftsy Class. If you click on the pictures it will take you to more details about the item.
This is a Super Peel. It is one of those products, like the Danish Dough Whisk, that changes the game for baking with our dough. I was skeptical that this cloth-covered peel would do the trick of transferring our wet dough onto the hot stone in the oven without sticking. I’ve come to use parchment […]
Return to FAQs When I wrote Healthy Bread in Five Minutes a Day in 2009, I made a strategic choice. I knew that most of our readers liked their bread light and fluffy, and our refrigerator storage technique could be unforgiving when you used a lot of whole grains. For some of my tasters, whole grain […]
After a year of our readers recommending the Baking Steel, I’ve finally given it a try. It is a little surprizing that this hadn’t happened earlier, since I have every other baking surface ever created. As you know, if you read my review of baking stones, I love my Lodge cast iron baking “stone,” but […]
Pizza for dinner is always a favorite around my house, and while I’ve tried it every which way: classic margherita, deep dish, hand tossed, and grilled, it had been awhile since I’ve made a stovetop version. Our Artisan Pizza and Flatbreads in Five Minutes A Day book has a great recipe for pizza made in […]
Below, one of my posts from years back, on baking loaf breads on the gas grill in my backyard. Some folks were having trouble with the bottom scorching and one solution is to crumple a bunch of aluminum foil and put it under the loaf so it insulates under the parchment. And here, click on […]
The asparagus season is short, and since we’re on the very tail end of it, working it into a flatbread seemed like a good idea. Technically this might just as easily be a pizza, since there is sauce, some cheese, and a heaping of vegetables. Either way, it’s a delicious dinner. The caramelized onion spread […]
This weekend we joined Michelle Gayer (above with Jeff) from The Salty Tart Bakery, to make pizzas in a wood-fired oven at the 2nd Annual Bread Festival, hosted by the Mill City Farmers Market. It was a perfect fall day to bake outside and enjoy freshly baked breads and pizzas.