We did an interview with Rick Kleffel of Central California Public Radio (and the Agony Column) last week, to talk about The New Artisan Bread in Five Minutes a Day. It was a blast as always, thanks Rick! If you didn’t hear it on the NPR affiliate 88.9 KUSP, check out the podcast here, or Rick’s review of the book here.
Former Minnesotan Steve Dolinsky left Hopkins to make his fortune in Chicago as ABC-7 News’s “Hungry Hound,” with a great show about food in the Windy City. We’ve been on Channel 7 with Steve before (view segment), but most recently, we did a podcast with him from Floriole Bakery and Cafe in Chicago, back on October 28, right after we launched The New Artisan Bread in Five Minutes a Day. Great bakery, and a great time taping the podcast with Steve. Click here to listen (go to “Artisan Bread Made Easy, Jan 29, 2014″)!
People always ask us about our favorite bread-baking tools, so here are some of them, with links to Amazon:
A thermometer: you really can’t get a good crust until you know your oven’s temp. They’re cheap and effective.
Baking stone: For a great, crisp, crust, you really need one, and this 1/2-inch thick Old Stone brand has been very durable for us. There are other stone/iron options, see our post on that. Continue reading
Before we even start with this, you should know that this reprised Thanksgiving post is one of many– click here for all our Thanksgiving posts over the years.
Some people shy away from yeast breads and rolls at busy holidays because they think the proofing step (the rest after the loaves or rolls are shaped) is too time-consuming, even with our stored dough. Here’s a great way to get around that–form rolls or loaves the night before, refrigerate overnight and they’re ready for the oven in the morning. Continue reading
Back on October 24, 2013, when we were on tour for The New Artisan Bread in Five Minutes a Day, the Minneapolis Star Tribune ran a great story in the Taste section about our new book (Beth Dooley did a great job). We’re a bit late to the party here on the website, but click here to read the whole article.
From long-time San Francisco restauranteur, radio, and TV host Narsai David:
“In this new edition, they really, really make life so easy and so simple… baking your own bread virtually daily… the simple idea of making dough in advance and storing it… very, very clever.”
Thanks for the great opportunity, Grant. Here’s the video we shot for the Portland Oregonian (Return to TV/Video/Radio page):