|A homemade loaf from my oven, baked by this method|
Really, once you have tried their the method - which they share on their Artisan Bread in Five Minutes a Day website - a few times, you might do what I did - donate your bread machine!
Personally, I'm not sure why other bread-book authors are out there. These guys have done it!
These recipes allow me to have homemade yeast bread on the table at virtually every meal, with almost no work. Boule, Foccacia, Naan, Pita, Pizza - it's all fresh from MY kitchen. And, it costs about 40cents/pound : )
I have control over all the ingredients - nothing yucky in my bread that I don't want there!
And, they have great recipes for Gluten Free Bread & Pizza Crusts, Whole Wheat Bread (I frequently make that one, too) and lots of other yummy stuff. Like Cinnamon Rolls : )
I use a slightly different baking method. The authors of the book & website allow their bread to rise on a board, then transfer it onto a preheated pizza stone. I prefer to use a perforated, non-stick pizza pan for rising & baking - no preheating of the pan is necessary, and there's no risk of a clumsy cook dumping a loaf of dough on the bottom of the oven ; ) Best of all, it still turns out a delicious, artisan loaf.
The perfect container to mix and store the dough? A brand new plastic shoe box from the Dollar Store!
Check out their blog - and seriously consider buying one or more of their books!
Here's the link to their wonderful recipe & method:
Artisan Bread in Five Minutes a Day
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