Zoe met world-famous baker and cookbook author Dorie Greenspan a few years back when she was in New York to tape a segment for the Cooking Channel, on the Kelsey Nixon Show. We’re both huge fans of Dorie’s so we were thrilled when Dorie endorsed The New Artisan Bread in Five Minutes a Day for the back cover.
“Every step of Zoe and Jeff’s adventures in bread has been fascinating and delicious for us, the home bread bakers who follow them, but this book may be their most exciting yet, because they’ve incorporated years of readers’ questions, problems, and discoveries into every chapter…truly the all-you’ve-ever-wanted-to-know edition. And there are plenty of photographs… at last!”
Dorie Greenspan, James Beard Award-winning author of Around my French Table
The New Artisan Bread in Five Minutes a Day is available today, and we started our book tour today, in Minneapolis on KARE-11 TV (NBC). Our first TV segment ever was in the same studio, six years ago. Thanks, KARE-11, and thanks Minneapolis-St. Paul–everything we’ve done with these books started right here. More TV this week here at home, with a class at Cooks of Crocus Hill Wednesday evening. Check our events page for more.
WGN in Chicago isn’t your average local TV station–they’re syndicated to cable providers all over the country. We think it’s to satisfy expatriate Cub-fans! Return to TV/Video/Radio page
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–the important problems were with the gluten-free recipes:
Page 83, Crock Pot Bread, Step 1: Add the words “Place it on a sheet of parchment paper.”
Page 162, Oatmeal Maple Bread, Ingredient list: Old-fashioned rolled oats should read 165 grams (all other measurements are correct)
Page 224, Step 4 in Spinach and Cheese Calzone: Should call for an orange-size piece, not grapefruit-size.
Page 268, Ingredients list for Gluten-Free Master Recipe: The metric weight of brown rice flour should read 155 grams, not 160.
Pages 268 and 275, Ingredients lists for Gluten-Free Master Recipe and Gluten-Free Challah doughs: Add 1 1/4 cups (5 1/2 ounces / 155 grams) of Sorghum flour to both recipes.
Page 272 (Gluten-Free Whole-Grain Seeded Bread): 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