I don't typically like making bread. Even no-knead seems like too much work, or at least too much time. But a new cookbook discovery has changed all that. Thanks to The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois, I'm currently obsessed with baking bread from scratch. It's easy with this book's completely groundbreaking-to-me approach to bread making. Seriously. I think you could be hooked, too. (And, yes, I know how busy you are!)
Making bread from scratch might seem insane to many of you busy mamas and papas, but part of what's so great about The New Artisan Bread approach is that you can take 10 active minutes on Saturday or Sunday to make dough that will sit ready-to-go in your fridge for up to 14 days. Then, when you decide it's time to make bread anytime in that 2 week period, you take another 10 minutes to prep a loaf, let the bread rest, and then bake.
There is no kneading, no punching, and only one major rise (with some rest time on bake day). And though the book encourages a pizza peel and baking stone, I managed to make that amazing looking and tasting boule using a thin cutting board coated with cornmeal and small cast iron skillet. No special equipment.
Seriously amazing.
(more after the jump)
I don't typically like making bread. Even no-knead seems like too much work, or at least too much time. But a new cookbook discovery has changed all that. Thanks to The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois, I'm currently obsessed with baking bread from scratch. It's easy with this book's completely groundbreaking-to-me approach to bread making. Seriously. I think you could be hooked, too. (And, yes, I know how busy you are!)
Making bread from scratch might seem insane to many of you busy mamas and papas, but part of what's so great about The New Artisan Bread approach is that you can take 10 active minutes on Saturday or Sunday to make dough that will sit ready-to-go in your fridge for up to 14 days. Then, when you decide it's time to make bread anytime in that 2 week period, you take another 10 minutes to prep a loaf, let the bread rest, and then bake.
There is no kneading, no punching, and only one major rise (with some rest time on bake day). And though the book encourages a pizza peel and baking stone, I managed to make that amazing looking and tasting boule using a thin cutting board coated with cornmeal and small cast iron skillet. No special equipment.
Seriously amazing.
(more after the jump)