Comments on: home baked artisan bread

By: audrey

audrey — Sat, 20 Aug 2011 21:26:03 +0000

Fridge. I know, it seems weird but it works.

By: malvikajaswal

malvikajaswal — Tue, 09 Aug 2011 12:17:11 +0000

hi! i just wanted to ask.. when u say refrigerate.. do you mean in the freezer or..?

By: Richard

Richard — Sun, 31 Jan 2010 13:41:47 +0000

Thank you. What a simple and satisfying way to make a bread that looks and taste great. My first loaf with your method was a great way to start a cold Sunday morning here in the Northeast. Hot bread, strong coffee, big smiles. Looking forward to getting Jeff and Zoe’s book.

By: leslie

leslie — Thu, 02 Apr 2009 01:18:30 +0000

wow great information, thanks for sharing

for me it was simply buying a thermometer
i kept killing the yeast
my first successful yeast bread was this week!

By: Awesome bread recipie | stevem.net

Awesome bread recipie | stevem.net — Wed, 11 Feb 2009 03:43:10 +0000

[...] friend forwarded me a great bread recipie that is awesome and has produced a couple of great loaves so far. The second batch of dough is [...]

By: stevemitchell

stevemitchell — Wed, 11 Feb 2009 03:39:07 +0000

Great recipe! I’ve tried it now twice and it’s worked out great each time, producing an awesome end result. My kitchen isn’t anywhere near as drafty, so I don’t have to let it rise that much, but other than that, it’s great!

By: playing with bread dough « Eat Local Northwest

playing with bread dough « Eat Local Northwest — Wed, 31 Dec 2008 18:25:45 +0000

[...] salt to slow things down, and that makes sense. I’ve now mixed up two batches of no-salt artisan bread dough, and both looked quite happy and bubbly after their overnight rise, as though this was middle of [...]

By: pizza! « Eat Local Northwest

pizza! « Eat Local Northwest — Tue, 11 Nov 2008 14:01:21 +0000

[...] reviving the bread dough last month, we’re back on a pizza-making jag. This week’s toppings include tomato sauce [...]

By: a year of local « Eat Local Northwest

a year of local « Eat Local Northwest — Wed, 29 Oct 2008 12:42:49 +0000

[...] I got a lot of dirt under my fingernails. I tried to take life down to the studs. It was a year of baking bread from just flour, water, and salt. A year of salads picked from the garden. Of preserving plums and [...]

By: Zoe Francois

Zoe Francois — Wed, 16 Jan 2008 20:37:52 +0000

Hi Audrey,

Your bread looks wonderful and crusty! Thank you for sharing our bread method with your readers.

As you work with the book it may be helpful to visit our websites to see the errata sheets. As hard as we tried to find all the mistakes while editing some of them got away!

http://www.artisanbreadinfive.com
http://www.zoebakes.com

Thanks again! Enjoy the bread. Zoe Francois