Loved being on the radio with the Stephanies! Thanks ladies… Return to TV/Radio/Video page
These errors snuck through, for The New Artisan Bread in Five Minutes a Day:
Page 83 Crock Pot Bread, Step 1: Add the words “Place it on a sheet of parchment paper.”
Page 224, Step 4: Should call for an orange-size piece, not grapefruit-size.
Page 268, Ingredients list: The metric weight of brown rice flour should read 155 grams, not 160.
Pages 268 and 275, Ingredients list for Gluten-Free Master and Challah doughs: Add 1 1/4 cups (5 1/2 ounces / 155 grams) of Sorghum flour
Page 272: The metric weight of brown rice flour should read 310 grams, not 280.
Page 286, Gluten-Free Sweet Brioche: note new quantities for rice flour and tapioca, and the addition of cornstarch. The Ingredients list should be changed as follows:
White rice flour: 1 1/2 cups (8 1/2 ounces / 240 grams)
Tapioca flour: 1 cup (5 ounces / 140 grams)
Cornstarch (new ingredient): 4 cups (22 ounces / 625 grams); add it in Step 1, page 287
Use only melted butter in this recipe, not oil (omit oil from ingredients list)
From the review: “VERDICT: With this revised edition, Hertzberg and Francois continue to perfect their already easy and immensely popular bread-baking method. Essential…”
Below, one of my posts from years back, on baking loaf breads on the gas grill in my backyard. Some folks were having trouble with the bottom scorching and one solution is to crumple a bunch of aluminum foil and put it under the loaf so it insulates under the parchment. And here, click on the video for a TV appearance where I had a chance to show how to handle the dough for flatbreads on the grill (didn’t actually go outside).
Other summer posts:
Even in Minnesota it’s 83 degrees today, so out to the gas grill I went. Last summer, we did pizzas, and other breads on the gas grill (I like the Weber gas grills for this), but I never tried baking on a gas grill with a closed cast iron pot. The results are terrific– the crust is much better than last summer’s projects because the Dutch Oven traps steam next to the bread–you don’t have to add any other steam to the baking environment. But you also need to use a pizza stone under the pot, or it can scorch. Continue reading
… at least if it’s got some whole grain. Michael Pollan was on MPR May 2, 2013, with Kerri Miller. Charming guy, you can listen to the interview (click here). He was in town to promote his new book Cooked: A Natural History of Transformation.
To our ever-lasting joy, he really focused on bread; that’s where the conversation started. Long-fermented (like ours), and home-baked. We have lots of whole-grain loaves in Healthy Bread In Five Minutes a Day, while most of our white-flour based breads are in Artisan Bread in Five Minutes a Day. Michael, by the way, talked about the value of a little white bread now and then. Everything in moderation, including moderation.
In 2009 I was in Pittsburgh just before SuperBowl (go Steelers!) and mixed up a batch of Master Recipe dough with host Jon Burnett on KDKA-TV Channel 2 (the CBS affiliate). Pittsburgh was awash in Steelers mania, and I couldn’t resist cutting a loaf of Pain d’Epi (wheat stalk bread) but calling it Pain du Football (page 41 in our book). I’m bringing this bread to a Super Bowl party because each individual roll is shaped like a football– well, something like a football. Perfect for dipping into chili in front of the game. Jon was disappointed that my baked bread was a bit stale (I’d had to bake it in Minneapolis and it was two days stale!) so he insisted on eating the RAW bread dough instead (he made me eat it too). Click here or on the video screen above to view the TV segment, this was great fun.
Have a look at Zoe’s post on Pain d’Epi (wheat stalk bread) for some nice shots of the cutting technique. Remember to cut at a very shallow angle with long-bladed shears, almost all the way through the baguette you form.
People often ask us why we only used all-purpose flour (where we called for white flour) in Artisan Bread in Five Minutes a Day. Why not “bread” flour, which is higher in protein and is often considered traditional in bread? Well, not in all traditions! French baguettes, for example, are typically made with lower-protein flour for a more tender, and less chewy crumb. And we knew most of our potential book-users already had all-purpose flour in the house. But sometimes, a stiffer dough is desirable, like when something really needs to hold its shape, like these wreath-shaped, well… bagels. You can always swap bread flour into our recipes that call for all-purpose, just by adding a little extra water (details below). And we’ll announce our contest winner at the end of this post… Continue reading
So pleased–the link to HuffPo is here, for as long as they keep it active. Wait a few seconds for it to load completely…
We are excited to announce that we are working on a new project, but sadly, most the details have to end there–our publisher will kill us if we say much about our new book, which should be out in the next 15 months or so. We can tell you that we spent a long, but fun week in Minneapolis with photographer Stephen Scott Gross, and that we worked very hard baking and cooking all kinds of deliciousness. Continue reading