A while back, angry chicken started talking about this book (Artisan Bread in Five Minutes a Day). And she kept talking about it. And other people started talking about it too. I wanted to try it, but was not convinced about buying it, so I requested it from the local library. And then I waited. For months. But I finally got my hands on it. Yesterday I mixed up the basic boule recipe and I just took my first loaf out of the oven.
Looking good so far! We’ll see how it tastes!
Pretty good! Of course, I couldn’t wait for it to cool completely before slicing into it. I’d like the crust to be a bit crunchier, but maybe I should have left it in longer? At any rate, I think it will be worth making the other 3 loaves or whatever is left of that batch of dough in the fridge. And I’m excited that this can be used for pizza dough! We used to make pizza a lot at home, but since we moved to California I just have not been able to find a quick pizza dough I like (kinda weird, I know).
And it certainly makes the apartment smell like my old days in the yeast lab (and its long enough ago now that I can actually look back on it with some small amount of fondness!).
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Hi Amy, your bread looks great (I’m one of the co-authors)– I think you’re probably right, it could use a little more oven time, and if you’re not baking on a stone, that could help too. And for sure, don’t slice it until it’s completely cooled. Our method really needs that step to produce a great loaf, as much as it’s tempting to tear into a warm one. They can slice up a bit over-moist if you cut them warm.
Come visit us at our website/blog (www.artisanbreadinfive.com), where you can post questions into any “Comments” field, or by clicking on “Bread Questions” on the left side of the home page and choosing an option from there. We answer pretty quickly.
Jeff Hertzberg
http://www.artisanbreadinfive.com
Hi Amy,
I am a definite covert to this book. Waiting for the bread to completely cool is definitely a must and will help that crust to harden. I always regret it when I slice into it too soon because it just isn’t as good in the long run.
Ok, I think I’m going to have to get this book. Like you, I’ve read about it and read about it! I think I have a recipe from the book that was printed in my newspaper a while ago. Perhaps I’ll try that out tomorrow and see where it gets me. Your bread looks sooooo yummy!
Jeff and Rebekah beat me to it, I was going to say the exact same thing. It is SO HARD not to wait until it cools but it is DEFINITELY crunchier if you wait before slicing it till it’s completely cooled. You can always warm it up again later.
Your pictures have made me SO GLAD that I finally got power back, so that I can bake again!!
Nice looking loaf. I hate to tell you how many years I baked Sourdough to get anything that looked as good.
Ernie