Date: Sat, 1 Nov 2008 06:21:32 GMT -------------- BEGIN bread-bakers.v108.n040 -------------- 001 - "Gwen Brass" Subject: artisan bread in 5 minutes Date: Sat, 25 Oct 2008 07:41:12 -0700 I've been making that recently and it is okay. Not nearly as good as the no knead recipe (overnight one, I haven't tried the one-day one) but it sure is easy. Gwen --------------- MESSAGE bread-bakers.v108.n040.2 --------------- From: Shhodder@aol.com Subject: Errata for Artisan Bread in 5 min Date: Sat, 25 Oct 2008 10:54:48 EDT Dear Bakers : Just in case you do not know this.....there are several ( 2 pages ) of errors in the _Artisan Bread in Five Minutes a Day_ book. If you log on to their website you can print off the corrections. www.artisanbreadinfive.com It is a fantastic book otherwise but it helps to have the correct amounts of yeast, etc. Happy Baking ! SSH --------------- MESSAGE bread-bakers.v108.n040.3 --------------- From: "Pat Robb" Subject: Artisan bread in five minutes a day Date: Thu, 30 Oct 2008 14:40:08 -0700 I decided to invest in this book. My first loaf is in the oven at this very moment. Smells wonderful, and it took less than 5 minutes to put together. On the back flyleaf of the book is the address for their exquisite website. http://www.artisanbreadinfive.com/ After looking at it, I'm not sure I needed the book. --------------- MESSAGE bread-bakers.v108.n040.4 --------------- From: Andy Nguyen Subject: Re: Distilled Water Date: Sat, 25 Oct 2008 23:38:43 -0400 (EDT) I feel that using distilled water for bread is _probably_ like using distilled water for making coffee. I did try using distilled water at one time, thinking that maybe my tap water is over-chlorinated and that is making my yeast less active than it should be. I have since decided that the reason I wasn't seeing as much yeast action (crumb was too dense) not because of the water or because I was not getting enough gluten development, but rather it was because, well..., I just wasn't using enough yeast! I was following recipes religiously when I should be experimenting. My yeast, my flour, my water, my oven, my Kitchen-Aid, my weather, etc. are all quite different from that of the recipe author's and it'd be ludicrous to stick exactly to the recipe. All that said, while I now think that water can do little to _improve the dough or the result, ill-tasting water does negatively affect the bread. Andy Nguyen --------------- MESSAGE bread-bakers.v108.n040.5 --------------- From: "Kate Collins" Subject: Re: Artisan bread in five minutes a day Date: Sun, 26 Oct 2008 18:09:22 -0400 The book and recipes are absolutely wonderful and very informative. I've tried the recipe posted by indianabob last week (v108.n039) with sprouted whole grain flour - delicious. --------------- END bread-bakers.v108.n040 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved