Return to FAQ page Short answer: Yes! My method is super-fast because it’s based on stored dough, not because I use a full dose of granulated yeast in the recipes. In the 2007 edition of the first book, I used full-dose yeast (which was 1 1/2 tablespoons for four pounds of dough) because I knew […]
A frequently asked question is…”How do I get that sour characteristic of artisan bread without having to use a starter, which is way too high maintenance?” The answer is easy with our bread method, just wait. I mean mix up your dough, let it rise, use some if you need to immediately and then let […]
Return to FAQs page People have asked whether our recipes can be made in convection ovens. They can, and the only reason I didn’t mention convection ovens in the first book is that most people don’t have them. But convection ovens do a great job with bread– the bread browns easier and rises higher when […]
Praise for Artisan Bread in Five Minutes a Day (2007) and its updated, expanded edition, The New Artisan Bread in Five Minutes a Day (2013): “Soon the bread will be making itself… The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.” The New York Times “… even people who’ve spent their lives avoiding the kitchen can […]
October 12, 2021, 7:00 to 8:30pm – Jeff will be signing books at Magers and Quinn Booksellers, Minneapolis’s finest independent bookstore (3038 Hennepin Av.), with samples of bread from The Best of Artisan Bread in Five Minutes a Day. December 11, 2018, 6:00 to 8:30pm – Three 15 minute demos, and then talking bakeware at […]