Jeff Hertzberg, the co-author of Artisan Bread in Five Minutes a Day writes in his introduction that the quest for an authentic deli-style rye bread like what he grew up eating was what started his obsession with bread baking. The result is an extremely tasty rye bread that even the most inexperienced baker ought to be able to bake successfully.
I have used the master recipe and the peasant recipe, so far, from this book. I was wondering if anyone else has been using these recipes and doubled the amount of dough for a loaf? If so, what adjustment did you need to make in time and was there a problem getting the inside done without burning the outside?
I can see why Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking was such a hot seller this holiday season: if you know someone who was inspired to try bread baking by Jim Lahey’s No-Knead Bread and is now hooked, this book is the perfect gift for them. Shrewd marketing by Thomas Dunne Press.
The "revolution" spoken of in the title is a low-knead, delayed fermentation technique very similar to the famous no-knead technique. Jeff Hertzberg and Zoë François take it one step further and suggest refrigerating the dough to stretch the fermentation out for a number of days. The longer and slower the fermentation, the better the flavor.
The book came yesterday. Mai, my wife, had asked for some whole bread so I looked and found a recipe for whole wheat sandwich bread on page 78.
The recipe called for, in addition to 50% whole wheat and 50% all-purpose flour, yeast, water, and salt, some honey, butter, wheat germ and a small amount of rye flour. We were out of honey so I used molasses instead.
Until about a half an hour ago I'd never heard of the ingredient caramel color. KA Flour carrys it and it's called for in a pumpernickle bread recipe I want to try today. I'm going to check whole foods but am at a loss for any other local source here in Omaha. Does anybody have an idea what I could use as a substitute?
I stumbled upon the following article in the NY Times on a new book called, Artisan Bread in Five Minutes a Day.
From the looks of it, it seems that the author takes a master recipe in which a wet dough is mixed, but not kneaded, and then popped in the fridge overnight, and then adds a lot of variations to create different breads.
