OK, so I rolled some ground anise, orange zest, and ground cardamom into some light rye dough (see page 65) and it was going to be a limpa loaf, the traditional Scandivian spiced rye, and I was going to use that dough for a class I taught Tuesday night. Never got to it. What to […]
I admit it, I’m becoming obsessed with outdoor dining. We’re at the perfect summer moment up here Minnesota– not too buggy, and perfect temperature for dining al fresco. So I’ve been doing everything on the grill. The pizzas and flatbreads are no surprise, but the loaf breads are more challenging. I did a pumpernickel on the […]
Return to FAQs page Q: I want to use a white flour with higher protein, how do I adjust the recipe?
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 […]
(photo by Stephen Scott Gross) … and I figured out how to make great bread with only five minutes a day of active time investment. My BreadIn5 books, with over one million copies in print, will show you how. The Secret? Homemade stored dough, refrigerated for up to two weeks. You’ll mix enough dough for […]