Recipe by Jeff Hertzberg and Zoe FrancoisArtisan Bread In Five Minutes A Day
This past week I've used the bread making techniques in the book Artisan Bread In Five Minutes A Day, by Jeff Hertzberg and Zoe Francois.
My first loaf of bread was a wonderful success. From the master dough recipe I've been able to make in total, four loaves of bread. No, I didn't eat four loaves of bread all by myself. I took two to work and now I have some very happy coworkers.
According to the book, the longer the dough is left in the refrigerator, the more flavourful it becomes. The dough takes on a sour dough quality. I definitely tasted that in the final loaf of bread. I also found that the last loaf of bread was a little more salty than the previous loaves. It wasn't overly salty; just saltier.
For my last loaf I decided to make a baguette instead of a boule. I inserted fresh rosemary sprigs into the dough slashes for flavour. The rosemary made the baguette look even more beautiful when it was baked. It smelled, looked and tasted great. I'm definitely a fan of this bread making method.
Who knew I could make bread!
That is beautiful. What a great idea with the rosemary. It looks so classy and rustic.
ReplyDeleteA beautiful baguette! You're making me so envious with all the gorgeous bread. I want some!
ReplyDeleteoh my - what a perfect looking baguette! :D beautiful!
ReplyDeleteOoo... am profing my bread too today, your baguette looks superb, I can almost smell the rosemary on fresh baked bread...
ReplyDeleteIt is beautiful! I could eat the whole loaf. I love bread...I love rosemary.
ReplyDeleteShe's a keeper...I want to hold, to squeeze it, to smell it and eat it!
ReplyDeleteThanks Dragon, I'm Jeff Hertzberg, one of the co-authors of the book. Come visit us at www.artisanbreadinfive.com, where you can post questions into any "Comments" field, or into the Bread Questions gateway on the left side of the homepage.
ReplyDeleteBeautiful loaf!
Jeff Hertzberg
www.artisanbreadinfive.com
You are so lucky to have such discipline - and co-workers. With a little sweet cream butter I think I would seriously have to check into a carb clinic! Looks great.
ReplyDeleteThis is beautiful!
ReplyDeleteI really must buy that book! Great looking bread.
ReplyDeleteI just love that freaking book! It has completely changed my life! I love the look of that baguette. It is gorgeous!
ReplyDeleteI also got that book and have been enjoying it. I adore rosemary, it's one of my favourite flavours and I'm sure it made your bagette taste wonderful!
ReplyDeletegorgeous! hmm i should try making my own bread eh? thanks for the inspiration ^_^
ReplyDeleteGood looking breads :) Breads baked with rosemary is always a hit.
ReplyDeleteThe baguette looks great. Next time, try adding some oil-poached garlic to the bread along with the rosemary. Mmm, garlic bread.
ReplyDeletenoble: Aww, thanks.
ReplyDeletejs: You have the power to do this too. If I can do it, you can.
arundathi: thanks!
zita: I hope your bread turned out great.
emiline: me too!
peter: Do you wish to be alone with the baguette? :)
jhertz: thank you.
dawnielle: Sweet cream butter would be wonderful with this bread.
redmenace: thank you!
megan: you won't regret it!
jen: I think the book is going to change my life (at least in the kitchen) too.
clumbsy: The rosemary was wonderful in this baguette.
mocha: Let me know how your bread turns out.
jude: thanks!
nate-n-annie: Great suggestion. Thank you!
Looks perfect! I could eat the whole loaf as is :) I like when a baguette's end shows from my bag and if it would be this baguette I would walk very proud :D
ReplyDeleteNice looking baguette!
ReplyDeleteWhat a gorgeous loaf. I'm a huge fan of rosemary, and have a ton in the garden this year (DH made fun of me for buying 6 plants!)
ReplyDeleteThis makes me think I need to take a few days off so that I can do some bread baking!
That bread looks wonderful. You WILL let me know if you're ever in the Austin area, right?
ReplyDeleteIt looks terrific, but where's the crumb shot?! :)
ReplyDeleteIt looks like it is growing hair ! ! !
ReplyDeleteWe love ABin5! We love it for pizza crust. I will have to add rosemary next time around!
ReplyDelete