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"Artisan Bread in Five Minutes a Day" Zoe Francois (2010–)


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#151 rotuts

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Posted 07 November 2013 - 08:31 AM

i got the USA Pan, and its the 1 lbs  of note at Amazon it says do not exceed 400 degrees.

 

the notes that come with the pan, from the company, say 450.

 

Im going to try to see if the 10 grain loaf works in these w/o oiling.



#152 robirdstx

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Posted 20 December 2013 - 11:05 AM

Fresh Loaf - baked in a Dutch Oven

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#153 rotuts

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Posted 20 December 2013 - 11:17 AM

looks so delicious.   i hope to bake ( in a pan ) soon

 

looks like you might have the same cutting board I have !



#154 FrogPrincesse

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Posted 25 February 2014 - 01:55 PM

I baked a loaf of olive oil bread this weekend. I forgot it in the oven during the first proofing so it must have spent at least 2 hours in there.

I like the slightly fruity flavor that the olive oil gives to the bread (I use a Greek Kalamata olive oil from Trader Joe's), but it seems less crunchy than the standard recipe.

 

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#155 FrogPrincesse

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Posted 10 March 2014 - 11:55 AM

 I made the European peasant bread last night. I did not have any rye flour so I used buckwheat instead.

 I really liked the texture. It was really crusty but wasn't dense inside. The flavor was very nice as well.

 

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Edited by FrogPrincesse, 10 March 2014 - 11:55 AM.


#156 FrogPrincesse

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Posted 10 March 2014 - 02:40 PM

Here is another loaf that I baked from the same batch of olive oil dough (Feb 25 post). The second loaf is always better as the flavor has had more time to develop. The texture was better too, although I would have preferred something crustier.

 

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Edited by FrogPrincesse, 10 March 2014 - 02:42 PM.


#157 lesliec

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Posted 10 March 2014 - 03:36 PM

I can't see much wrong with that crust, FP.

 

I'm going to have to play more with the other recipes in the book.  I've got a bit stuck on one or two, or adaptations thereof, and haven't explored as thoroughly as I should.  Olive bread is now officially on the list.

 

How about a nice tender spicy fruit bread?  Have you got a favourite from the book?


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#158 FrogPrincesse

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Posted 10 March 2014 - 04:35 PM

I can't see much wrong with that crust, FP.

 

I'm going to have to play more with the other recipes in the book.  I've got a bit stuck on one or two, or adaptations thereof, and haven't explored as thoroughly as I should.  Olive bread is now officially on the list.

 

How about a nice tender spicy fruit bread?  Have you got a favourite from the book?

The crust looks nice in the photos, but it was rather soft.

 

You know, I haven't tried any of the fruit breads in the book so I can't really help you. Hopefully others will chime in.



#159 robirdstx

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Posted 14 April 2014 - 12:04 AM

My DH had requested this bread again, so I mixed up the dough last week and finally baked it yesterday.

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Sliced and served with an olive oil dipping sauce containing a touch of lemon juice, fresh basil, parsley and rosemary, garlic, red pepper flakes, dried oregano and thyme, kosher salt, and lots of fresh ground black pepper.

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#160 Jmahl

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Posted 11 May 2014 - 08:33 AM

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First try for the pecan sticky bun recipe from the first book.  This is good stuff.


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#161 rotuts

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Posted 11 May 2014 - 09:15 AM

dying here.  love those pecan sticky buns.


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