You can mix our doughs in a big bucket with a Danish dough whisk, which is our standard, or you can mix in a stand mixer. The bucket’s great, because it’s one less thing to wash, but some people find that it is easier to make the doughs in a mixer and then transfer them. […]
This past week I got together with 3 enthusiastic bread bakers. I’d brought two buckets of dough to work with; the master recipe from ABin5 and the gluten-free brioche from HBin5. From those two buckets we baked everything from an epi and sticky buns to flatbreads like pita, pizza and naan. Out of a request for […]
Return to FAQs page Read on for a discussion of how to roll things into stored dough. It works the same whether you’re rolling in dried fruit, nuts, or even herbs… Before I launch into our Thanksgiving Cranberry Corn Bread, Zoe and I want to thank everyone who posted their bread stories into our blog […]
Here is a classic fall recipe with a twist. It is a lovely and quick dessert, especially if you have a bucket of brioche on hand. For those of you who do not already own The New Artisan Bread in Five Minutes a Day, here is the recipe and it can be used for all […]
A fruit pizza: The fruit sat on top of our basic non-enriched white dough (Master Recipe in the book, page 25), but I’ve been wondering whether we could get away with using brioche dough on a stone placed in the gas grill. I wasn’t so sure, because brioche dough is a bit finicky and prone […]
After a bactch of doughnuts for a party, the next morning the oil was still on the stove, albeit cold–but there was brioche dough left in the bucket…
Q: My dough seems to stick to the peel when I try to get it in the oven. How can I get it off without ruining the shape of my bread?
It’s been 17 years since I published my first bread cookbook, meaning I’ve spent more than 17 years learning, tweaking, experimenting with, and obsessing about bread. I included many of those discoveries and realizations in the next seven books, but needless to say I’ve thought a lot about what I’d do differently if I had […]
Braiding doesn’t just have to be for sweets. I found myself with some 2-week-old dough (truth be told it was closer to 3 weeks) and it was a little wet to shape a nice tall boule. We always recommend using older dough for flatbreads or baking it in a loaf pan, since it can lose […]
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?