I mixed everything up and stuck it in the fridge to be made another day. I got 2 loaves out of a half recipe. And do you know what? It really does take 5 minutes or less of hands on time, and I was able to make this after work and have hot bread on the table for dinner.
I did have a little problem with that first loaf, though. From the front, it looked really pretty. But from the back? My husband and I ate the whole loaf at dinner that night, still hot from the oven. We dipped it in some olive oil, and it was almost like we were eating out! The second loaf turned out better all the way around.
As much as I enjoyed the first loaf, the second one was even better!! It says in the book that the longer the dough sits in the fridge, the more of a sourdough flavor it will take on, and it really does. So is this artisan bread recipe really worth all of the hype around it??
You bet it is! Not only is it way easier than traditional bread making, but it is way faster, and the only way I can have fresh bread on the table for dinner while working all day long!! Check out these other breads made from this book.
It is also good as pizza dough. I discovered this book awhile back while following a thread on eGullet. Stumbling upon your recipe made me confident I could get it right. I suppose there are ladies out there that could adapt this recipe to use in a bread maker. Allow the loaf to cool completely, preferably on a wire rack, for best flavor and texture.
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I think it is a wonderful book this. Have heard a lot of positive things about it. Lucky you! I have tried the no-knead pizza dough and absolutely love not only the quickness but the taste is terrific! I have a picture of a loaf that looks just like that!!! And if it got stuck there was probably a rip in the dough, that rip is the cause of your exploding dough. Your lovely breads have only enhanced that.
I was one of those handful, but know I know. Most likely the bread book, as CS would prefer me to bake bread rather than tons of sweets. Your bread looks like its giving birth! Its like a double yolked egg, which some consider a lucky omen! Your bread looks great! I just wish we had done this for the last daring bakers challenge… it would have saved a lot of time! Mmmm, I love a good crusty bread. Sounds like a great cookbook.
https://tucukobea.tk Your love of bread is just like my love of rice. Funny, but I love the process and the satisfaction given from the results. Good on you, Deborah!! That bread looks nice! The Artisan Bread book does sound interesting. I will have to flip through a copy at the bookstore to get a better look at it. The crust looks marvelous! I love that book! Thanks for alerting me to it.
Now, if I only had room on my book shelf…. I have bookmarked this bread to try out when my daughter is here at Easter. Like you my hips repel bread so I have to deprive myself. But that loaf of occasional bread does taste extremely good straight from the oven slathered in butter. Your loaf looks spectacular. Although I try not to follow trends fashion, food.. I am so glad you posted about this- I have been wondering if I should get that book.
Hi, Deborah! Your bread looks beautiful! I need to make up another batch of dough this weekend and try another one of thos great recipes. You should totally be getting part of the profits! I wanna know what it looked like while baking and exploding.
I see it everywhere and everyone raves about it. I discovered this book awhile back while following a thread on eGullet. Zoe will answer any questions you have about the whole process.
Looks like I should get a copy and get started. I had never heard of Dorie until I started reading food blogs. Then I figured it out. Your loaf looks spectacular. Although I try not to follow trends fashion, food..
I am so glad you posted about this- I have been wondering if I should get that book. Hi, Deborah! Your bread looks beautiful!