Going back on the road in June!

BreadIn5 25 Comments

zoe-jeff-atlanta-fox5.jpg

Hope to see some of you this summer, we’ll be doing classes on our book and its recipes in Chicago, including the Tribune’s Printer’s Row Event (June 5-June 8), Seattle (June 19-June 22), and San Francisco (June 26-June 29). We hope to have some TV/radio/newspaper exposure as we did in Phoenix and in Atlanta in March (at Fox 5 TV News Atlanta, above).

More details when we know them! To keep track of our up coming classes please visit the Events page on this website.

Calzone for Lunch!

BreadIn5 77 Comments

Calzone

These days it is a struggle to find something kids want to bring for school lunch. It has to be easy to eat in the 15 minutes they are given, taste good, not produce a huge mess and make them the envy of their peers! Calzones are perfect, because everything’s wrapped up in the pizza dough–think spinach and homemade meatballs. Read More

How to Form Pain d’Epi (wheat stalk bread)

BreadIn5 175 Comments

Pain d'Epi (Wheat Stalk Bread) | Artisan Bread in 5 Minutes a Day

The classic wheat stalk shaped bread is impressive and somewhat intimidating, until you see how easy it is to make. I love the Pain d’Epi not only for its gorgeous appearance but because it is the crustiest loaf there is. All of those cuts and angles leave more surface to crisp in the oven. Something a little more sophisticated to serve with dinner than ordinary rolls but just as easy. Here’s how it’s done, as in The New Artisan Bread in Five Minutes a Day (page references go back to that version of the book): Read More

Q&A MISC. Bread Questions

jeff 2,335 Comments

Until we can figure out a more sophisticated way to handle your feedback, your praise and your questions, we hope the following series of Q&A posts will help. Our goal is to get a conversation going about a particular topic in one location. Hoping that it will be easier for you to follow and get the information you need to bake gorgeous bread.

If we haven’t started a thread on the subject you are interested in then leave it here and we can create another post!

Thank you so much for all of the conversation. We enjoy it immensely and are learning so much from you all!

Zoë and Jeff