artisan bread
Now We’re Talking Fluffy
One little change to my Easy Sprouted Spelt Bread recipe. Big results. I raised the oven temperature by 25 degrees, from 350 to 375. And the bread fluffed way up. It was already a little fluffy, but now it is poofy. Well. I’m happy. Thank you to Christie’s mom for the inspiration.
Basic Easy Artisan Bread (with Sprouted Grains)
Not too long ago, I began experimenting with Five-Minutes a Day Artisan Bread (and here). And adding to my joy, many GNOWFGLINS™ readers experimented, too. This whole experience has been great fun for me. I have deviated from the technique which inspired my experimentation, in at least three (no, four) ways:
First, I don’t refrigerate the [...]
My Results with the Artisan Bread
I am so encouraged by all of you who joined in the experiment to try the Artisan Bread in 5 Minutes a Day.
In her comments, Tonda shared this video link, where the authors demonstrated this technique. Thank you so much for that link, Tonda! I believe it will turn my marginal results into much better [...]
Experiment: Artisan Bread in 5 Minutes a Day
“Baking bread at home saves hundreds of dollars on groceries every year. With this easy method, each deliciously crusty-on-the-outside, moist-and-chewy-on-the-inside loaf will only cost you about 50 cents and 5 minutes a day. We’re not kidding!” — from Five Minutes a Day for Fresh-Baked Bread by Jeff Hertzberg and Zoë François.
I’m going to try this. [...]
Recent Comments