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robirdstx

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

161 posts in this topic

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.

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

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

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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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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 (log)

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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?


Leslie Craven, aka "lesliec"
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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.

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

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The Philip Mahl Community teaching kitchen is now open. Check it out. "Philip Mahl Memorial Kitchen" on Facebook. Website coming soon.

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dying here.  love those pecan sticky buns.

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