Walking through Borders on my way to get a cup of tea, I passed the Cookbook Section and spotted a book about artisan bread, Artisan Bread in 5 Minutes a Day byJeff Hertzberg and Zoë François. The recipes in here employ another no knead technique. You make a large quantity of dough which is stored in the refrigerator for baking during the week. It stores for 2 weeks and can be frozen. Well, I was intrigued and so searched our county library catalog, of course, and ordered it. In the meantime, I've found links to the basic recipe and a semolina recipe.
basic recipe: http://www.globalgourmet.com/food/cookbook/2009/artisan-bread/boule.html
semolina recipe: http://breads-muffins.suite101.com/article.cfm/italian_semolina_bread_recipe
I think I'll try to make one of these this week for Aunt Jean's 90th birthday celebration--and one of the Sullivan St. Bakery ones so we can do a comparison test.
February 28
I made my second loaf of the light wheat recipe from the cookbook. The texture was different on this one. Where the first loaf had more of a store-bought sandwich loaf texture, this one was similar in texture to the Jim Lahey, Sullivan St. Bakery, recipe. I think it could use a little more salt. Dad liked the first one but hasn't tasted the second one yet. I did let it rise for about an hour the second rise.
No comments:
Post a Comment