Comments on: Artisan bread in five minutes is a beautiful thing http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html Naturally inspired living for the Christian homemaker Sun, 14 Mar 2010 12:25:28 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: CraftTeaLady http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html/comment-page-1#comment-21554 CraftTeaLady Fri, 27 Feb 2009 17:15:19 +0000 http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html#comment-21554 I have the book and have made a couple of the recipes so far. I tone down the salt a bit (its just a suggestion to use the amount in the book and I have just used table salt) to 1 T instead of 1.5. The bread is crusty, but wonderful inside. I haven't had any issues w/ the recipes at all. LOVE THEM! I just found your blog today from a link on another site. :) www.xanga.com/crafttealady www.crafttealady.etsy.com I have the book and have made a couple of the recipes so far. I tone down the salt a bit (its just a suggestion to use the amount in the book and I have just used table salt) to 1 T instead of 1.5.

The bread is crusty, but wonderful inside. I haven't had any issues w/ the recipes at all. LOVE THEM!

I just found your blog today from a link on another site. :)

http://www.xanga.com/crafttealady
http://www.crafttealady.etsy.com

]]> By: Mrs. Emily Perea http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html/comment-page-1#comment-21553 Mrs. Emily Perea Wed, 25 Feb 2009 17:55:51 +0000 http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html#comment-21553 Mark Bittman's No-Knead Bread is good, but for anyone interested in altering bread recipes, I highly recommend finding the recipe you want through Cook's Illustrated/America's Test Kitchen (<a href="http://www.cooksillustrated.com/)." rel="nofollow">http://www.cooksillustrated.com/).</a> Their No-Knead Bread recipes comes with an article that explains why their recipe is what it is and does what it does. By reading their articles, I can successfully alter recipes, even for baked goods. I often change their recipes to suit my family's nutrient-dense, locavore diet. They also have an incredible sourdough bread recipe, and many other fabulous recipes. Mark Bittman's No-Knead Bread is good, but for anyone interested in altering bread recipes, I highly recommend finding the recipe you want through Cook's Illustrated/America's Test Kitchen (http://www.cooksillustrated.com/). Their No-Knead Bread recipes comes with an article that explains why their recipe is what it is and does what it does. By reading their articles, I can successfully alter recipes, even for baked goods. I often change their recipes to suit my family's nutrient-dense, locavore diet. They also have an incredible sourdough bread recipe, and many other fabulous recipes.

]]> By: Arlie http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html/comment-page-1#comment-21552 Arlie Wed, 25 Feb 2009 01:30:19 +0000 http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html#comment-21552 My husband and I have been using this method for a few weeks. We double the batch using their 6, 3, 3, 13 method. Its so easy! We are also using King Arthur whole wheat and Gold Medal all purpose white (half and half). It has turned out perfect each time. I too would like to get started using more whole grains, thankfully the authors have heard our request and are soon publishing a Artisan Whole Grain Breads in Five Minutes a Day book. You should visit their website and link to this post. They are always very quick to answer questions and give suggestions. <a href="http://www.artisanbreadinfive.com/" rel="nofollow">http://www.artisanbreadinfive.com/</a> My husband and I have been using this method for a few weeks. We double the batch using their 6, 3, 3, 13 method. Its so easy! We are also using King Arthur whole wheat and Gold Medal all purpose white (half and half). It has turned out perfect each time.

I too would like to get started using more whole grains, thankfully the authors have heard our request and are soon publishing a Artisan Whole Grain Breads in Five Minutes a Day book.

You should visit their website and link to this post. They are always very quick to answer questions and give suggestions. http://www.artisanbreadinfive.com/

]]> By: Stephanie @ Keeper of the Home http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html/comment-page-1#comment-21551 Stephanie @ Keeper of the Home Mon, 23 Feb 2009 04:36:32 +0000 http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html#comment-21551 Shannon, thanks for the recommendation on the No Knead book. It sounds great and I was wondering if there were other books out on this topic! Roxanne, I still don't think it's ideal to use yeast. However, the soaking will at least counteract the phytates in the grains, which is why I think this method is at least a big step up and has lots of potential. Ideally, I want to learn to use sourdough starter in place of the yeast, and I will let you all know when I get my new starter going (I just purchased a dried starter from Cultures for Health) and try it out with the bread. And as for making starter, I would definitely give it another try, but I know that there are the odd places where the wild yeasts are just too few in the air to get a good starter going. You could look into purchasing one, instead. Here's a post with a places I linked to for buying sourdough starter: <a href="http://www.keeperofthehome.org/2009/01/my-nourishing-new-years-resolutions.html" rel="nofollow">http://www.keeperofthehome.org/2009/01/my-nourishing-new-years-resolutions.html</a> Shannon, thanks for the recommendation on the No Knead book. It sounds great and I was wondering if there were other books out on this topic!

Roxanne, I still don't think it's ideal to use yeast. However, the soaking will at least counteract the phytates in the grains, which is why I think this method is at least a big step up and has lots of potential.

Ideally, I want to learn to use sourdough starter in place of the yeast, and I will let you all know when I get my new starter going (I just purchased a dried starter from Cultures for Health) and try it out with the bread.

And as for making starter, I would definitely give it another try, but I know that there are the odd places where the wild yeasts are just too few in the air to get a good starter going. You could look into purchasing one, instead. Here's a post with a places I linked to for buying sourdough starter:
http://www.keeperofthehome.org/2009/01/my-nourishing-new-years-resolutions.html

]]> By: Roxanne http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html/comment-page-1#comment-21550 Roxanne Mon, 23 Feb 2009 03:00:44 +0000 http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html#comment-21550 LOVE your blog. Do you think that the soaking counteracts the fact that you use the commercial yeast? I've been dabbling with Nourishing Traditions and tried to make the sourdough starter. It never, ever came alive! Obviously using the commercial yeast would probably work, but will it's negative properties be cancelled out by the soaking? LOVE your blog.

Do you think that the soaking counteracts the fact that you use the commercial yeast?

I've been dabbling with Nourishing Traditions and tried to make the sourdough starter. It never, ever came alive!

Obviously using the commercial yeast would probably work, but will it's negative properties be cancelled out by the soaking?

]]> By: MacKenzie @ BRC Banter http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html/comment-page-1#comment-21549 MacKenzie @ BRC Banter Sun, 22 Feb 2009 23:36:15 +0000 http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html#comment-21549 I made a batch and so far have baked two loaves. I used 4 cups whole wheat flour and 2.5 cups white all-purpose, plus I added a little extra water (maybe 1/4 cup) as the wheat soaked up more and left it a bit drier than the video showed. So far, we love it. My husband likes it better than the bread I would spend all day making! Next time I will try with all whole wheat and see how it goes. I made a batch and so far have baked two loaves. I used 4 cups whole wheat flour and 2.5 cups white all-purpose, plus I added a little extra water (maybe 1/4 cup) as the wheat soaked up more and left it a bit drier than the video showed. So far, we love it. My husband likes it better than the bread I would spend all day making! Next time I will try with all whole wheat and see how it goes.

]]> By: Lori http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html/comment-page-1#comment-21548 Lori Sun, 22 Feb 2009 19:48:14 +0000 http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html#comment-21548 I love this book. Once I realized that our sandwich bread contained high fructose corn syrup, I bought this book immediately. I make about 3 loaves of the soft white sandwich bread for my family of 4 every week. It takes no effort, no time, and the bread is delicious. Lori I love this book. Once I realized that our sandwich bread contained high fructose corn syrup, I bought this book immediately. I make about 3 loaves of the soft white sandwich bread for my family of 4 every week. It takes no effort, no time, and the bread is delicious.

Lori

]]> By: Julie http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html/comment-page-1#comment-21547 Julie Sun, 22 Feb 2009 17:58:00 +0000 http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html#comment-21547 I love the idea of this method and I purchased the book...but I only use Shiloh Farms SPROUTED 100% whole grain spelt and wheat flours for my baking as the flour digests as a vegetable. Has anyone used these flour with this method? I love the idea of this method and I purchased the book...but I only use Shiloh Farms SPROUTED 100% whole grain spelt and wheat flours for my baking as the flour digests as a vegetable. Has anyone used these flour with this method?

]]> By: Shannon http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html/comment-page-1#comment-21546 Shannon Sun, 22 Feb 2009 05:13:30 +0000 http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html#comment-21546 I was about to buy this book when I heard about Mark Bittman's No Knead Bread recipe. He featured it in his NY Times food column. I am in love with his bread! Very easy, no kneading, and very versatile. I've had luck with half whole wheat (but I've heard you can go all whole wheat flour) and with adding kalamata olives and walnuts & dried fruit. It takes much less yeast than this (1/4 teaspoon) and can sit out for as long as you want, go in the fridge, whatever. I've literally left it on the counter for two days and then baked it and it was delicious. Just google Mark Bittman No Knead Bread. I was about to buy this book when I heard about Mark Bittman's No Knead Bread recipe. He featured it in his NY Times food column. I am in love with his bread! Very easy, no kneading, and very versatile. I've had luck with half whole wheat (but I've heard you can go all whole wheat flour) and with adding kalamata olives and walnuts & dried fruit. It takes much less yeast than this (1/4 teaspoon) and can sit out for as long as you want, go in the fridge, whatever. I've literally left it on the counter for two days and then baked it and it was delicious. Just google Mark Bittman No Knead Bread.

]]> By: karina http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html/comment-page-1#comment-21545 karina Sat, 21 Feb 2009 21:47:07 +0000 http://www.keeperofthehome.org/2009/02/artisan-bread-in-five-minutes-is-a-beautiful-thing.html#comment-21545 Love this concept! I have been making my own bread for a few years now. I don't have their book, but I've been looking online for recipes and different things incorporating their method. I've had TWO buckets of dough going in my fridge over the past while, one whole wheat and one white. I, too, prefer everything whole grain, so I am trying to find something that works w/o using all-purpose flours. So nice to pull out dough and bake it off :) Love this concept! I have been making my own bread for a few years now. I don't have their book, but I've been looking online for recipes and different things incorporating their method. I've had TWO buckets of dough going in my fridge over the past while, one whole wheat and one white. I, too, prefer everything whole grain, so I am trying to find something that works w/o using all-purpose flours. So nice to pull out dough and bake it off :)

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