Artisan Bread in 5 min a day - Mothering Forums

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#1 of 76 Old 02-10-2009, 04:51 PM - Thread Starter
 
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Has anyone tried this? I did yesterday and it was so easy and the bread was really good. I love it because I have bread ready to make for the next 2 weeks. Watching it on you tube convinced me to try it. So easy.

http://video.google.com/videosearch?...um=7&ct=title#
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#2 of 76 Old 02-10-2009, 04:56 PM
 
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We have the book and live by it right now. All this bread can NOT be good for my waistline

I've made the master recipe (subbing some WW flour in there), the brioche recipe for cinnamon rolls and donuts, I've made bagels, I've made the Pain d'Epi (wheat stalk bread), the semolina loaf, I pretty much make the WW sandwhich loaf every other day for sandwhiches...

Mmmmm... bread:

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#3 of 76 Old 02-10-2009, 05:02 PM
 
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A co-worker of mine shared his copy with me, and I've been eager to do it. After visiting a Waldorf preschool yesterday where they were making bread for snack I'm inspired to go for it. DS asked last night if we could make bread, so how can I resist? My co-worker claimed it was super simple. He brought warm, fresh bread in every Friday which was so nice.
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#4 of 76 Old 02-10-2009, 05:03 PM - Thread Starter
 
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I'll have to try it with the WW flour next. My crust turned out almost too crispy. How does yours turn out? Does the book say to bake on 450 ?
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#5 of 76 Old 02-10-2009, 05:07 PM
 
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yep, I love it. I borrowed the book from the library, and now keep bugging hubby to buy me a copy
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#6 of 76 Old 02-10-2009, 05:17 PM
 
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: I make it all the time. In fact I'm waiting on a loaf right now....

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#7 of 76 Old 02-10-2009, 05:35 PM
 
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I couldn't get the youtube to open, is it the no-knead bread? I've tried this about 10 times and NEVER been able to get it turn out good. I guess I'm a crappy bread-maker.

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#8 of 76 Old 02-10-2009, 05:43 PM
 
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Yes, LOVE the book. I know there are several mamas here who have also used their recipes. We've discussed it in various threads.
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#9 of 76 Old 02-10-2009, 05:45 PM
 
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wow, very interesting. i've never attempted bread baking before....other than sweet breads like banana or zucchini.

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#10 of 76 Old 02-10-2009, 05:47 PM
 
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::::
I LOVE THIS BOOK!!!

I've made many of the recipes in the book, cant think of them all offhand, but its fun and pretty easy, the worst part is resisting cutting open warm bread!!!


hmmmmmmmmmmm cinnamon rolls..........

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#11 of 76 Old 02-10-2009, 05:48 PM
 
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I bought the book but haven't cracked it open yet. Don't you need a Dutch Oven to make the recipes?

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#12 of 76 Old 02-10-2009, 06:01 PM - Thread Starter
 
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Quote:
Originally Posted by annettemarie View Post
I bought the book but haven't cracked it open yet. Don't you need a Dutch Oven to make the recipes?

Nope, just regular oven. If you watch the you tube video(type in Artisan bread in 5 min a day) they show you everything except the amount of time to bake and the temp. I picked up the book and didn't buy it thinking I would not have the time to do it. Once I saw the You tube demo I had to try it. It was so easy and so delicious. I found the baking time and temp on another site.
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#13 of 76 Old 02-10-2009, 06:08 PM
 
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Quote:
Originally Posted by Fuamami View Post
I couldn't get the youtube to open, is it the no-knead bread? I've tried this about 10 times and NEVER been able to get it turn out good. I guess I'm a crappy bread-maker.
It a no-knead receipe, but not the method is a bit different and IMO more fool proof.

Quote:
Originally Posted by annettemarie View Post
I bought the book but haven't cracked it open yet. Don't you need a Dutch Oven to make the recipes?
Most of the reciepes need a flat baking stone (the book says you can sub a cookie sheet, but really recommends a baking stone. I want to get a pizza peel because sometime the proofed bread gets a bit wonky when I set it on the hot stone.
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#14 of 76 Old 02-10-2009, 06:11 PM
 
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Oh, awesome. I'll have to read it then, LOL!

I got it through one of those Chef book clubs.

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#15 of 76 Old 02-10-2009, 06:17 PM - Thread Starter
 
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I just used a baking sheet w foil on it and it worked great. I am going to purchase a pizza stone some time though. Also, they said to put a dish in the oven with hot water.
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#16 of 76 Old 02-10-2009, 06:51 PM
 
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The pan of hot water makes A HUUUUGE difference, just so ya know! Ive forgotten it many times and the crust on the boule is SUUUPER thick!!!

Kelly, mama to DD energy.gif : (3-30-06) and DS bouncy.gif 7/28/09) ....and gummi, due 3-30-13! (large sch....praying.gif)

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#17 of 76 Old 02-10-2009, 06:53 PM
 
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This month's Cuisine At Home magazine has a great recipe for artisan bread. I made two baguettes and they were fantastic! Here's a pic of them.

The magazine has some other really good recipes, too. I got it at Albertson's just last week.
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#18 of 76 Old 02-10-2009, 07:51 PM
 
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Another fan here

Most of the bread is very crusty - good to go with soups or as toast, or by itself. However, I would note that it doesn't make good sandwich bread. Of course, I haven't made the 'sandwich' loaf, yet, as it requires a nonstick pan (which we avoid).

So delicious!

Aven
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#19 of 76 Old 02-10-2009, 08:31 PM
 
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I'm so excited to try this! Off I Go!

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#20 of 76 Old 02-10-2009, 08:39 PM
 
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We looove the sandwich bread!! Its not super good for you as its all -white, and Ive never messed with the recipes at all, but its super yum.
I wanted to add, I use a glazed stoneware pan to do my loaves, and it works just fine-- be sure to oil AND flour the pan though!

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#21 of 76 Old 02-10-2009, 09:03 PM
 
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Originally Posted by avendesora View Post
Another fan here

Most of the bread is very crusty - good to go with soups or as toast, or by itself. However, I would note that it doesn't make good sandwich bread. Of course, I haven't made the 'sandwich' loaf, yet, as it requires a nonstick pan (which we avoid).

So delicious!

Aven
nak

i don't use a non-stick pan. i use a glass pyrex loaf pan and slather it w/ butter comes out fine for me when i've made the ww sandwich loaf.

i use a pampered chef stone for baking on and a cookie sheet for proofing and transferring. i'd really like a pizza peel though, just not in the budget right now.

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#22 of 76 Old 02-10-2009, 09:18 PM
 
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This sounds great, I am going to have to get the book and give it a try. Thanks for posting the link.
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#23 of 76 Old 02-10-2009, 09:29 PM
 
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This sounds fantastic! Right now it takes me about 3 hours to make 4 loaves a week. Thanks for sharing!!::
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#24 of 76 Old 02-10-2009, 09:38 PM
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Moved from Frugality and Finances to Nutrition and Good Eating.... (and I'll add that I've had success subbing half the white flour with ww flour, and adding about 1/3 cup more of water).

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#25 of 76 Old 02-10-2009, 09:46 PM
 
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I have it too! Super easy. For a less crusty crust, drop the temp to 375 and bake for 45 min (about 75* less than normal and 15 min more than normal). Less crusty, more like 'regular' bread.


As a pp stated, just be sure to grease & flour your pan really well and you don't need nonstick at all!

Super easy, super thrifty!

hth!

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#26 of 76 Old 02-10-2009, 10:06 PM
 
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This could possibly be my favorite cookbook ever! : : : I am so grateful to whichever MDC mom first recommended it.

Here are a couple of links:

Here's the master recipe, as printed in Mother Earth News.
http://www.motherearthnews.com/Real-...tes-A-Day.aspx

The authors have a blog! They post new recipes/variations sometimes. And they're writing a new cookbook.
http://www.artisanbreadinfive.com/

Re: weight gain - I've been eating this bread constantly since Thanksgiving, and have actually lost weight! : I lost four pounds the first two weeks I started making it, and DH & I were eating almost a loaf per day.

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#27 of 76 Old 02-11-2009, 09:05 AM
 
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I just picked this book up last week after many failed attempts at regular bread recipes (I apparently can't knead dough).
We're on our 3rd batch of dough...this is the first WW one and it's so good. It's so easy and seemingly failproof.
We bought a pizza stone at bed bath & beyond for about $20 just to bake this bread on.
We've also made pizza from the white master recipe and it turns out very well.
Big fan of this book! :

ETA: I can't wait to try one of the last recipes in the book, the Black Cherry Chocolate Bread Pudding!!

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#28 of 76 Old 02-11-2009, 11:37 AM
 
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Thanks for posting the video link! I've read the Mother Earth News article, went out and bought the yeast, but never got up the courage - and watching the video did the trick!

I haven't baked my first loaf yet, but have the dough all ready to go.

Is there some reason why I must use cornmeal? I don't have any. Is it ok to just dust the bottom with flour? I don't have a pizza peel either, but I do have a pizza stone.

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#29 of 76 Old 02-11-2009, 12:35 PM
 
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Are the recipes yeast based or sourdough based?

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#30 of 76 Old 02-11-2009, 12:46 PM
 
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Are the recipes yeast based or sourdough based?
I'm new to this, but I understand yeast initially, though the video suggested that when you've used up all of your dough, don't wash the container, just add the new batch - which I guess is how you make sourdough over time?

Not sure.

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