Bread

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

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There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.

Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.

With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.

If

Caramel Apple Bread Pudding

Blogcritics.org (blog) - Oct 17, 4804

My and my recent indulgent treat is this . By combining bread cubes, chopped apples, and sweet spices all baked in a rich custard then topped with caramel, you can have a taste of fall in one bite! For this dessert, I used a

Three Anniston councilmen break bread together

Anniston Star - Oct 17, 9528

They talked business growth, city opportunities and civic relationships over a pizza dinner and Frank Sinatra tunes. Anniston councilmen David Dawson, John Spain and Ben Little spent a casual evening together Thursday at Covalli's

Why Panera Bread Is Tasty Before Earnings

Seeking Alpha - Oct 17, 5966

Panera Bread (PNRA) is an owner and franchisor of quick service restaurants in the United States. It is consistently profitable and maintains a strong brand. It does not have a lot of national competition in its particular space, which is providing

Back to the bread and butter – at last

Durham Times - Oct 17, 3050

Thankfully, another international break weekend is over and we can get back to some proper football, or as close to proper football as Sunderland AFC can play anyway. At least normality will be resumed anyway. Of course, normality in the world of

The World's Worst Cook Tackles Banana Bread

17.10.88

If the recipe for Mrs. Fields’ Chocolate Chip Cookies calls for butter (and it does), don’t use margarine—or worse, Crisco. If you swap the butter for a cheaper substitute, you’ll still get an edible chocolate chip cookie, but you won’t get a great Mrs. Fields’ Chocolate Chip Cookie.

Likewise, when Rachel Ray tells you to use EVOO, don’t use canola oil. Recipes that call for cream will not taste the same when made with milk. Got it?

Ingredients matter. They can make up for the skill we lack.

Source: Patch.com

Another iteration of regular bread | The Fresh Loaf

by gvz

Hello,

Here is another iteration of regular sourdough. It is the same 90% white, 5% sifted whole wheat, 5% rye at overall 68% hydration, as the last one I did. Also the same 775 grams total dough weight. The last one was great but lacking a certain something that I find flour soakers bring, so I adjusted the formula to allow for a soaker. This one was: 25% of the flour was preferment levain at 125% (using all the WW/rye and white), 46% of the flour was the soaker at 80% hydration (all white), and 2% salt addition to the soaker. Levain was kept at 46F for about 15 hours, then finished ripening at room temp for a few hours. Soaker was kept at 50F for the same amount of time in the chiller, then at room temp while the levain finished ripening.

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