So many people have asked about baking dough inside a closed cast-iron pan (see a post on that). The cast-iron pan method is based on a much older method, where bread is baked inside a closed clay pot (or “cloche,” meaning “bell” in French). Both methods depend on trapped steam from the dough to create […]
Many readers have asked about baking bread inside a closed cast-iron pan, based on a much older method, where bread is baked inside a closed clay pot (or “cloche,” meaning bell, in French). Both methods depend on trapped steam from the dough to create a perfect crust, but the clay pot has the added benefit […]
Here’s equipment we find essential to baking great bread with our super fast Breadin5 method (aside from our books!… which you can buy here). Note: BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions. An online bread-baking class on MyBluprint.com: Artisan Bread in Minutes! MIXING: 1. You can […]
I’ve been slightly enamored with braided bread this Holiday season – it’s been popping up all over our Pinterest boards, in loaf, wreath, cake, and roll form. I was especially interested in a krantz cake Tara from Seven Spoons made recently; her loaf was braided and twisted so beautifully, and I was sure there was […]
There are many ways to get a crusty loaf of bread, but one of our favorites is to use the tried and true method of baking in a clay cloche, here, the Emile Henry brand cloche. It is very similar to using a Dutch Oven, but the cloche was designed to bake bread, so it […]
… and it’s available for pre-order on Amazon. We are so excited, and it comes on the heels of the Wall Street Journal’s weekend announcement that our first book, Artisan Bread in Five Minutes a Day, had made the Journal’s best-seller list for the second week in a row. Best-seller lists are not common for […]
This Labor Day weekend is summer’s last hurrah for those of us in Minnesota (more on that in a minute). I’m just back from a fantastic camping trip, and as always, we did our flatbread in a cast-iron or other heavy skillet, right on the camping stove (I’ve always used the Coleman). You can use […]
OK, it’s finally 85 degrees in Minneapolis, so we really have to get outside and do everything on the gas grill. Even Swedish Limpa Rye. Here’s how to do it, in a cloche, on the Grill:
This is the New York-style rye bread that got me interested in baking bread when I left New York for Minneapolis in 1987. It continues to be very hard to find–pretty much anywhere in the US. Why? It’s too complicated (and for commercial bakeries, expensive) to create the rye sour that defines the taste of […]
(The pictures in this post are by Stephen Scott Gross, who did the photography For New Healthy Bread in Five). After writing the first edition of Artisan Bread in Five Minutes a Day in 2007 I was immediately asked how to convert the recipes to whole grains, and maybe even gluten-free equivalents. Through quite a lot of other […]