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robirdstx

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

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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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 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 (log)

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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?

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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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dying here.  love those pecan sticky buns.

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The brioche is heaven. I am not sure why I don't make it more often! I used to make it all the time and then I stopped for some reason...

I used a local sage blossom honey.

 

 

Brioche from Artisan Bread in Five

 

Brioche from Artisan Bread in Five

 

Brioche from Artisan Bread in Five

 

Brioche from Artisan Bread in Five

 

 

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That looks amazing, FP.  The basic recipe is about the only bread I make, but I've never done the brioche.  I must.

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2 hours ago, lesliec said:

That looks amazing, FP.  The basic recipe is about the only bread I make, but I've never done the brioche.  I must.

Yeah. Re-awoke my interest in making more of the breads.  Finding refrigerator space for the dough is my biggest challenge at the moment.   I have made the deli rye in the past and it is quite delicious.  

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A small bakery in a nearby town makes a bread that's quite similar to the No Knead loaves I make only their loaves are larger and flavored with Parmesan and Onion.  They're truly wonderful.

I keep wondering if I could make the same but I'm unsure just how much onion and cheese to add to the doughs.  Any thoughts?

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