AN UPDATED VERSION OF THIS POST IS AVAILABLE: CLICK HERE… This is one of the site’s most popular posts. Why? It answers many of the questions that you asked, with the answers incorporated The New Artisan Bread in Five Minutes a Day. If you’re having trouble getting this recipe to turn out the way you’d […]
Given all the baking I do, you’d think I’d have started using a stand mixer years ago. But believe it or not, I’ve recipe-tested for three books using nothing but a wooden spoon or a Danish dough whisk. Well, I’m tired. So above, my new KitchenAid Professional 600 series, 6-quart capacity stand mixer, which is an […]
People think of artisan-style loaves as being free-form, but my high-moisture, stored-dough method also works beautifully in loaf pans. Read on to hear more about getting great results with traditional un-coated loaf pans. In the books, I’ve tended to be on the careful side about loaf pans. Since this dough is so wet, I recommended […]
Note that there is an updated version of this post, click here to view. Recently we have seen lots of new readers on the website who are asking wonderful questions about how to perfect their loaves. First I’d like to say welcome to the site and thank you for trying the bread. As I bake […]
Return to FAQ page Q: The crumb of my bread is dense, with small holes, and sometimes there are dense areas in the bottom half of the slices. How do I fix this?