They’re making our dough in Bangkok and selling the bread in the market

We’re in the Wall Street Journal today (click for the article), but not exactly how you’d expect.  Someone got our first book, started making the bread, and found they could sell lots of it in the local street market!  We’re mentioned in the second half of the article.

People have asked how we feel about that (answer, GREAT!).   Just another way to spread the word…

Pin It

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

31 thoughts on “They’re making our dough in Bangkok and selling the bread in the market

  1. You’ve helped a lot of people get into business. I had a banner day today, with lots of requests for crusty bread and deli rye. That’s unusual for my part of the country. Crusty bread lovers came out from hiding, and I am so glad to bake for them the coming weeks!

  2. Imitation is the best form of flattery! I can’t wait for the flatbreads and pizza book! I’ve had it preordered since the first day we could! :)

  3. hello,
    i make your bread all the time, but i have to freeze some because the recipe makes too much for just me and my husband. when you freeze the bread, do you bake it frozen (if so, what is the oven degree and how long), or do you thaw it first. i did this once and the bread was inedible. please respond as i intend to make some bread and freeze it for friends.

  4. Hi guys! Another freezing question for you: like the previous commenter, I also freeze the pre-formed loaves. But quite often we suddenly decide to have guests and I’d really like to bake up some fresh bread but didn’t take it out of the freezer in time for an overnight thaw (in fact, that’s my situation as we speak!). Is there any way to quick thaw the dough either in the microwave or some other way, so I could bake it same day! I still have about 6 hours before the guests arrive. I didn’t see this anywhere in ABin5. Thanks for any help you can give!

    • Hi Cyndie,

      There really isn’t a reliable way to quick thaw a loaf that needs to rest and bake. But, you could parbake the loaves and then freeze them. Bake them to about 90% done, cool, wrap and freeze the loaf. When you want to eat the loaf, just defrost and crisp in the oven for about 10 to 15 minutes. If you are doing something thin like baguettes you don’t even need to defrost them first.

      Thanks, Zoë

  5. Duh! Of course that would be the way! I actually was aware of the parbaking option but have never tried it. This last-minute situation keeps coming up, though, and parbaking

  6. Oops, must have hit send… Anyway I was saying that parbaking sounds like the best way of dealing with it. Thanks so much for your rapid response! So far I only have ABin5, but your other books are on my birthday list and I have a sneaking suspicion I will be getting at least one of them!

  7. After making my way through most of “Artisan Bread in 5 Minutes”, I am now adding “Healthy Bread in 5 Minutes” to my menus. Today I started with the Master Recipe in “Healthy Bread”. I note that you recommend covering with plastic while the formed loaf rises (not recommended in the original book). For health reasons with a family member, I can not use plastic. Can I skip this as in the original book? If not, is there some other option besides a plastic cover? The first batch of dough is rising now, so hope to hear from you soon. I LOVE your first book. Thanks!

    • Sebastian: Just cover the resting loaf with a big bowl or something like that. With the longer resting time in HB5, the surface can dry out. Or put it in the oven with a bowl of warm water underneath, no heat on. Jeff

  8. That’s so awesome! You’re changing the world!!! I personally have been baking home made bread with your first book AB in 5 for the last 3 years. No turning back! It’s changed our family’s diet/nutrition. Love the oatmeal bread! Thanks for starting the revolution!

  9. Thanks! About to get it out of fridge right now. Will probably try out bowl as I only have one oven and will have to let that preheat for awhile.

  10. I applaud your attitude about the baker in Bangkok. I personally love your bread and regularly make and love the ABin5 recipe — it has earned me a reputation as a great bread baker. :)

  11. Here’s an update on the freezing question: I went ahead and tried thawing and baking the bread anyway. I let the frozen dough (master recipe from ABin5) thaw under plastic for two hours on the countertop, then re-formed the loaf, let sit another 30 minutes, and baked as per usual. It didn’t rise as much as usual and was a tiny bit dense, but the guests raved about it anyway. I kept telling them it’s even better when made the normal way.

  12. Sometimes I have used defrosted bread dough and I find that if I put the defrosted dough into the microwave for ten minutes or so at the lowest power, it seems to activate the little yeasties to rise as if never frozen.

  13. I really whipped a batch of deli up the dough in the mixer today, added more water as the dough absorbed it. Probably speed 4, as the mixer got going.

    I was surprised (maybe I shouldn’t be) that the dough filled my 6qt dough bucket within an hour!!!

    My baking buddy said the whipping really activates the gluten.

    Is this true? I’m hoping the loaves rise well also.

    Thanks, Judy
    PS–my business trippled after that article in the newspaper!

    • Hi Judy,

      The stronger the gluten the better the rise tends to be, because it can trap the gases better.

      Have you been letting the frozen dough rest longer before baking?

      Thanks, Zoë

  14. I’m finding that defrosted dough just doesn’t rise for the loaf as I would like it to. I had to toss a bunch of AB5 master (with sourdough)

    • Hi Nancy,

      Bake the bread until it is completely baked, but not at its full caramel brown color. This is usually about 25 minutes in my oven, but it may be more or less in your oven.

      Thanks! Zoë

  15. I have your regular Artisan bread book and am looking at buying your pizza book as well. I love how easy it is to bake artisan quality bread on a daily basis – it’s just me and my husband, so a big loaf from the store only gets half eaten before we have to toss it. This way, I can bake loaves that are smaller. However, one problem I’ve run into is fridge space. I have some 6 qt. Cambro round buckets for storing dough, but it’s insanely hard to find space in my french door fridge. Do you have any tips on how else to store the doughs or is it just a matter of biting the bullet and reconfiguring the fridge shelves and clearing out the fridge? The 6 qt. buckets are so large and tall yet I want to keep enough dough on hand to have enough for 4-6 1lb loaves so I can bake them over the course of a few weeks – especially with fall soup/stew season coming up.

    • Hi Lissa,

      You can use any shape container that holds 6-quarts. It can be flat and wide, which may fit in your refrigerator better. You can also split the dough, after mixing, into two containers.

      Hope this helps! Zoë

  16. I have the NAB5 book and have been playing with dough for two weeks. My very favorite so far is the European Peasant Bread. Mixed it up 2 days ago as per the recipe only I added a tablespoon of sugar. Baked it off today in a Lodge Dutch Oven after brushing with egg white. Fantastic!!!! I made a little foil pillow so it wouldn’t burn on the bottom and removed the cover after 15 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>