Baking in Atlanta, and now, Phoenix!

z&j

OK, next stop, Phoenix Arizona to teach two classes at Les Gourmettes Cooking School (March 10, 6:30 PM, & March 11th, 9:30 AM).  We’ll also appear on Channel 3’s “Your Life A to Z” on March 10th, and will be interviewed for an article in the Arizona Republic.  Hope to see you all in the sunshine!

Jeff and I are going went to Atlanta to bake. We loved meeting all of you that live in the area! Please check out our Events page to see where we will be over the weekend.

We will check in periodically to answer your questions, but it may take us a while to get back to you!

Thanks, Zoë and Jeff

PS:  Zoe and I have become swamped here in  Atlanta… lots of fun opportunities to get the word out.  But this means that we won’t be able to attend to the blog till Monday.   Don’t worry, your questions are all in here, and we’ll post soon.    Jeff

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If you enjoyed this post, please consider sharing it with others using one of the social sharing buttons above. Thanks, Jeff and Zoë

18 thoughts on “Baking in Atlanta, and now, Phoenix!

  1. Simply delicious and amazing! I can’t get enough of this bread or this book! This book was recommended to me by a friend of my husband and I can’t beleive how wonderful and simple it is! I am going to get fat fat fat because I can’t stay away from the hot fresh bread. I have baked for many years but never made bread this easy. A friend I work with cooks and bakes very little and never made bread of any kind. I gave her the basic recipe and it turned out flawless. Thanks so much!!!!

  2. Jeff/Zoe— my post on http://www.atlantacuisine.com

    Later today or tomorrow, I’m going to turn this subject on it’s ear.. I attended and photographed a demo at Publix Cooking School in Alpharetta today that threw what I know about bread making out the window. This class totally de-mystified the process and allows anyone (gosh I hate to admit this) to make terrific Artisan bread in less than 5 minutes a day… I didn’t wave the flag and talk about going to this class or talking to these folks because I was/am such a skeptic, but daymn, I’m convinced. I now wished I would have at least tuned a couple of you dedicated home bakers in on this class and enlightenment.

    I bought the book, and had it signed and talked at length to the two folks that authored the book. What’s more I ate the bread, and saw how that from their one basic recipe most any kind of bread can be made. Today we had regular round loaves, flatbread, pizza, and Cinnabuns, starting with the same basic dough.

    Yes this is the No-Knead technique that has been talked about before but I had a limited amount of success using the NY Times recipe and the one from Cooks Illustrated was, while some better, a disappointment. But as outlined in this book (and I am NOT, NOT shilling the book for my benefit), it is a convenient way for any of us, baker on not, to produce really acceptable bread for our family with almost no effort and very little time.

    See:

    http://www.artisanbreadinfive.com/

    No Kitchen-Aid, No hydration complication, no exacting, weighed formula, no nothing.. Simple, easy to do and easy to teach.

    You can find their book on Amazon (go through the link at the bottom of the atlantacuisine site).. it is Artisan bread in five Minutes a Day.

    http://tinyurl.com/yqvcej

    More on this later.. I have to edit the pictures from Taste of Athens, then edit these pictures before I give you a photo essay of what went on in this class.

    Should you want to see the basic recipe and the Rye recipe I posted them on

    http://www.chefandthefatman.com

  3. I didn’t fine the recipe for cornstarch glaze so I used 1T cornstarch & 1T H20.I was making Deli style rye. I have made the Boule and now the Rye and I love the bread, I have to watch out or I will look like 2 big buns going down the street!

  4. Just a note to thank you for the book – it has immeasurably added to my family’s quality of life.

    I’d also like to add a note about leftover bread (on the rare occasion that there are leftovers). I cut leftover bread into thin slices and toss with a mixture of 3Tbsp olive oil, 1/4 tsp kosher salt and 4 minced garlic cloves. Bake, stirring every few minutes, for about half hour at 350. Delicious in salads and now leftover bread can get the same rave reviews it does when it first comes out of the oven.

  5. Darn, I saw this too late! I sent the book to a friend in Atlanta last month and she’s been really loving it. I’m sure she would have enjoyed the book signing.

    I made the rye this weekend, and we love it. Not too strongly rye-flavored. I thought it could use more salt but my husband thinks it’s perfect.

  6. Hi Brandee,

    So glad you are enjoying the bread. It is wonderful that you are sharing it with your friends. I hope it inspires your friend to start baking!

    Zoë

  7. Hi Sheri,

    We are hoping to get back to Atlanta in the fall, we had a great time.

    The salt debate continues. Everyone has there own feelings about this one. Good luck!

    Thanks, Zoë

  8. Hi Mike,

    Thanks for coming to the show, it was very nice to meet you. Thank you also for your thoughtful questions and comments. It is always wonderful to have someone who is a great baker and willing to try new methods!

    Best, Zoë

  9. Hi Dana I,

    This recipe sounds incredible. thanks for sharing it with us. Enjoy all the bread and the left overs.

    Thanks, Zoë

  10. Hi Amy,

    I’d love to come to Austin! I’ve heard such great things about the city. I’ll look into cooking schools that we could come to.

    Zoë

  11. I just bought your book and am loving it, but had a couple of questions. Does it matter what kind of pan you place in your oven to hold the water for the steam? (disposable aluminum, old square cake pan, etc.) Also I have been placing the dough on a piece of parchment paper to rest and then bake on top of my baking stone. Should I not be doing that? Thanks so much!

  12. Hi Georgia,

    It doesn’t matter what kind of pan you use as long as it is not glass. I have used just about everything and it all works!

    The parchment is a great trick and prevents the oven from smoking when the cornmeal falls to the bottom of the oven.

    Have fun! Zoë

  13. Hey guys. I mixed up a batch of peasant dough last night, forgot to stick it in the fridge before I went to bed, and didn’t remember until I saw the container sitting on the kitchen table this morning, about 8 hours later. It also has the remnants from last week’s batch, which contained remnants from the week before, etc., etc. Do you think it’s still safe to bake and eat? The aroma is the same as usual.
    Thanks! Tom

  14. Tom: I’ve done that lots of times, and it always works well. Just keep it refrigerated from here on. What you did accelerated the sourdough process, so you should notice that. Jeff

  15. This bread is awesome and the recipe so easy!! I cant wait for the book.
    Just wondering what I should use to store the bread in after baking? Which there is not usually much left :) I did bake three loaves today.
    The two of you, Zoe and Jeff are a wonderful team that has been truly blessed by meeting each other the way you did! Amazing! Thanks!

  16. Hi Tammy,

    Thank you, we are glad you are enjoying the bread.

    We usually store our bread for a day standing it up on the cut end, uncovered. I try to just bake enough to eat in one meal so it is fresh, or I use the day old bread to make one of the salads or bread puddings in the book.

    Enjoy! Zoë

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