The recipe and the yeast were the same, but I used actual bread flour and had the benefit of a new mixer and a newer, more accurate oven. Right from the beginning, it rose more in the bowl than it ever had before, and just kept rising in the oven. When I took it out I could tell the crust was just right, and it even "sang" as it cooled.
This morning I couldn't help myself but break into it. It was a delicious start to the day! I think I may need to see about finding a bulk supply of flour, because I'm gonna want to have fresh bread everyday now!
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4 comments:
It looks absolutely delicious. You'll have to give me your recipe. I've been struggling with bread all winter.
We used the "master recipe" from the book Artisan Bread in Five Minutes a day. The name is a bit misleading, but the recipe involves no kneading, and makes a batch of dough that you can store in the fridge and pull four loaves of bread from. You can check out their website and blog at www.artisanbreadinfive.com. They post a lot of their recipes on there as well, so you can try before you buy :-)
Ditto on Janine's request for the recipe. Mine is ok, the crust is nice and chewy but the bread itself just seems more dense than I 'd like it to be.....I want those nice big holes you have in yours!
Artisan Bread in Five Minutes a Day is an amazing book and really simple to follow.
They were kind enough to post the master recipe in their article for Mother Earth News: http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx
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