Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
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Recipe Review
I bought this book when it first came out and was not that impressed. Then recently I decided to recheck their blog and try again with their suggestions. I put a large pizza stone on the bottom oven rack and the top of my La Cloche on the stone. Preheat oven for 30 to 45 minutes at 450 degrees. I shape the dough according to directions, put it on parchment paper and let it rise 1 hour in summer and 1 1/2 to 2 hours in cooler weather. When ready to bake, I sprinkle flour on top of the bread and make fairly deep slashes in a #shape. I remove the Cloche top, put the bread directly on the stone, replace the top and bake for 20 minutes depending on size of dough used. Then I remove the top and reposition the bread on a high rack and bake for 15 more minutes. This way the bottom is not overly brown and the top is wonderfully crisp.
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