Comments for Artisan Bread in Five Minutes a Day http://www.artisanbreadinfive.com Just another WordPress weblog Mon, 06 Sep 2010 02:27:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 Comment on Pizza Stones – which creates the best crust? by zoe http://www.artisanbreadinfive.com/?p=2159&cpage=2#comment-38093 zoe Mon, 06 Sep 2010 02:27:34 +0000 http://www.artisanbreadinfive.com/?p=2159#comment-38093 Hi Nina, Yes, you certainly can move the dough to a smaller container, just try not to deflate it too much. What kind of stone are you using that can be put in the dish washer? Sounds like a worth while product for me to try! Thanks, Zoë Hi Nina,

Yes, you certainly can move the dough to a smaller container, just try not to deflate it too much.

What kind of stone are you using that can be put in the dish washer? Sounds like a worth while product for me to try!

Thanks, Zoë

]]> Comment on Zoe’s Mom Bakes Bialys by zoe http://www.artisanbreadinfive.com/?p=43&cpage=1#comment-38092 zoe Mon, 06 Sep 2010 02:25:43 +0000 http://zoebakes.com/domains/artisan/?p=43#comment-38092 Hi Wende, Each recipe suggests a resting time for both fresh dough and refrigerated dough. These times will change depending on the recipe you are using. The rest times for fresh dough is much shorter, but you should refer to the specific recipe. So glad you tried the bialy recipe! Enjoy, Zoë Hi Wende,

Each recipe suggests a resting time for both fresh dough and refrigerated dough. These times will change depending on the recipe you are using. The rest times for fresh dough is much shorter, but you should refer to the specific recipe.

So glad you tried the bialy recipe! Enjoy, Zoë

]]> Comment on Pizza Stones – which creates the best crust? by Nina http://www.artisanbreadinfive.com/?p=2159&cpage=2#comment-38088 Nina Mon, 06 Sep 2010 00:40:44 +0000 http://www.artisanbreadinfive.com/?p=2159#comment-38088 I just cut my first loaf from this and it was great! Can I move the remaining 3/4 of dough over into a smaller container now and start another recipe in the large one? Also, I just used my regular old cheap pizza stone that I've had forever and run through the dishwasher probably five hundred times. No soap taste. I just cut my first loaf from this and it was great! Can I move the remaining 3/4 of dough over into a smaller container now and start another recipe in the large one? Also, I just used my regular old cheap pizza stone that I’ve had forever and run through the dishwasher probably five hundred times. No soap taste.

]]> Comment on Zoe’s Mom Bakes Bialys by Wende http://www.artisanbreadinfive.com/?p=43&cpage=1#comment-38085 Wende Sun, 05 Sep 2010 23:04:08 +0000 http://zoebakes.com/domains/artisan/?p=43#comment-38085 I'm not clear about the rest time for your recipes: Does the dough rest the same amount of time when you use freshly made dough as when you use refrigerated dough? Thank you for your help. I've only made fresh dough bialys and fresh dough boule so far, both were amazing. I’m not clear about the rest time for your recipes: Does the dough rest the same amount of time when you use freshly made dough as when you use refrigerated dough? Thank you for your help. I’ve only made fresh dough bialys and fresh dough boule so far, both were amazing.

]]> Comment on Zoe’s Mom Bakes Bialys by zoe http://www.artisanbreadinfive.com/?p=43&cpage=1#comment-38077 zoe Sun, 05 Sep 2010 20:22:50 +0000 http://zoebakes.com/domains/artisan/?p=43#comment-38077 Hi Wende, You can make a 2-pound loaf, just let it rest for about 1 to 1 1/2 hours, this will depend on the temperature of the dough and your kitchen. If it is very cool then longer, if your kitchen is very hot then shorter. You will also want to allow the bread to bake for an additional 15 minutes. Thanks! Zoë Hi Wende,

You can make a 2-pound loaf, just let it rest for about 1 to 1 1/2 hours, this will depend on the temperature of the dough and your kitchen. If it is very cool then longer, if your kitchen is very hot then shorter. You will also want to allow the bread to bake for an additional 15 minutes.

Thanks! Zoë

]]> Comment on Apple and Pear Coffee Cake with Brioche by zoe http://www.artisanbreadinfive.com/?p=918&cpage=2#comment-38076 zoe Sun, 05 Sep 2010 20:19:24 +0000 http://www.artisanbreadinfive.com/?p=918#comment-38076 Hi Melissa, That does sound outrageously good. I can't wait to hear how it comes out. If the peaches were really juicy you may need to add a few extra minutes to the baking time. Let it cool so that you can easily handle the pan or even let it sit to room temperature, although the warm peaches will be lovely. You do want to give it plenty of time to set so the dough is not gummy, which happens when you cut into hot bread. Enjoy, Zoë Hi Melissa,

That does sound outrageously good. I can’t wait to hear how it comes out. If the peaches were really juicy you may need to add a few extra minutes to the baking time. Let it cool so that you can easily handle the pan or even let it sit to room temperature, although the warm peaches will be lovely. You do want to give it plenty of time to set so the dough is not gummy, which happens when you cut into hot bread.

Enjoy, Zoë

]]> Comment on Zoe’s Mom Bakes Bialys by Wende http://www.artisanbreadinfive.com/?p=43&cpage=1#comment-38073 Wende Sun, 05 Sep 2010 18:58:41 +0000 http://zoebakes.com/domains/artisan/?p=43#comment-38073 I made a 1 pound loaf of Boule today using your master recipe. If I want to use half your master recipe for my next loaf, do I need to adjust the baking time? The 1 pound loaf is too small for my family. I could make two 1 pound loaves but would prefer one 2 pound loaf. ty I made a 1 pound loaf of Boule today using your master recipe. If I want to use half your master recipe for my next loaf, do I need to adjust the baking time? The 1 pound loaf is too small for my family. I could make two 1 pound loaves but would prefer one 2 pound loaf. ty

]]> Comment on I posted a comment to this site but it hasn’t appeared. What happened? by Tracy McBride http://www.artisanbreadinfive.com/?p=2040&cpage=1#comment-38067 Tracy McBride Sun, 05 Sep 2010 17:11:14 +0000 http://www.artisanbreadinfive.com/?p=2040#comment-38067 Thanks Jeff! I am off to order my books!! I wasn't using a book as I got the recipe offline and there were such wonderful advice and hints here online. Off to order so I can get sandwhich bread! Thanks again for the wonderful bread!! Thanks Jeff! I am off to order my books!! I wasn’t using a book as I got the recipe offline and there were such wonderful advice and hints here online. Off to order so I can get sandwhich bread! Thanks again for the wonderful bread!!

]]> Comment on Apple and Pear Coffee Cake with Brioche by Melissa http://www.artisanbreadinfive.com/?p=918&cpage=1#comment-38065 Melissa Sun, 05 Sep 2010 16:58:25 +0000 http://www.artisanbreadinfive.com/?p=918#comment-38065 Oh my goodness... I have this cake baking right now and the smell coming from the oven is absolutely heavenly! I used peaches instead of apples & pears because we went peach picking recently and have an overabundance of them in the fridge. I went outside for a few minutes and when I came back in, I couldn't stop sniffing and making this involuntary yummy noise! How long do I have to let it cool before I cut into it? I don't know if I can stand the wait!!! Oh my goodness… I have this cake baking right now and the smell coming from the oven is absolutely heavenly! I used peaches instead of apples & pears because we went peach picking recently and have an overabundance of them in the fridge.

I went outside for a few minutes and when I came back in, I couldn’t stop sniffing and making this involuntary yummy noise! How long do I have to let it cool before I cut into it? I don’t know if I can stand the wait!!!

]]> Comment on I posted a comment to this site but it hasn’t appeared. What happened? by zoe http://www.artisanbreadinfive.com/?p=2040&cpage=1#comment-38039 zoe Sun, 05 Sep 2010 04:25:13 +0000 http://www.artisanbreadinfive.com/?p=2040#comment-38039 Hi Susan, For this recipe it probably doesn't matter which one you choose, but the red wheat berries are more common and generally easier to find. Since you have access to both it would be interesting to hear which one you prefer. Thanks, Zoë Hi Susan,

For this recipe it probably doesn’t matter which one you choose, but the red wheat berries are more common and generally easier to find. Since you have access to both it would be interesting to hear which one you prefer.

Thanks, Zoë

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