Comments on: Artisan Bread In Five Minutes A Day, Seriously

By: Yelena

Yelena — Tue, 19 Jan 2010 15:10:31 +0000

I found your web-site through the NYTimes article. I have to give you the biggest THANK YOU note ever – because this recipe changed my family’s quality of life immensly for the better. We make this bread probably every other day, and it’s just perfect. Thank you sooooooooo much!!!

By: Ambika Venkat

Ambika Venkat — Fri, 25 Dec 2009 04:04:44 +0000

Hey Alexandra, the loaves look gorgeous!!! Would this dough work as a pizza base?? Have you tried it?

By: Cindy Gruner

Cindy Gruner — Wed, 02 Dec 2009 22:17:03 +0000

I’m late to this post but I see other people are still visiting it as well. This bread turns out great, with almost no effort. I bought the book after trying it out. I cook mine in a Dutch Oven that’s been preheated in the oven; this steams the bread. Use parchment paper to drop the bread into the hot dutch oven, and the parchment then serves as a nonstick surface (I believe Cook’s Illustrated came up with this method)

By: Kary

Kary — Mon, 16 Nov 2009 22:24:20 +0000

Thanks for this posting Ali! I just discovered the ABin5 this last weekend. Tried my first small loaf Saturday, baked 4 cinnamon buns Sunday morning in an 8″ square pyrex dish and used the rest on a larger loaf for sandwiches for today. I’ve ordered two books, one for me and one for my daughter for Christmas. Love the ease of the method and having dough for fresh bread available. Pizza will be next!

By: alexandra

alexandra — Mon, 26 Oct 2009 15:54:01 +0000

Hi Erin,

When I use a pyrex dish for the Artisan Bread in Five (or any bread recipe, actually) I do not cover it. Just make sure to liberally coat the inside of the bowl with room temperature butter — this adds a nice flavor and also prevents sticking.

Good luck!

Ali

By: Erin

Erin — Mon, 26 Oct 2009 15:01:53 +0000

Ali, when you bake in a Pyrex container, do you have something covering it to keep in the natural steam from the bread?

By: eric : Gardenfork.tv

eric : Gardenfork.tv — Sun, 18 Oct 2009 04:35:44 +0000

one of my viewers told me about this book and i just found your blog from the Bitten blog, so i need to go get this book. thanks for writing bout this. i like your style and approach here.

thx, eric.

By: Tom

Tom — Tue, 07 Apr 2009 23:13:25 +0000

I’ve been baking sourdough (no yeast) for over a year using 25lb bags of bread flour from Costco. Today’s price was $6.69 per bag, or 1.7625 cents per ounce. The most expensive thing about my bread is giving loaves to my friends. They love it! When we are invited to dine, I bring a fresh baked loaf of bread instead of wine. I know it’s good because it disappears off the plate so fast. I bake two loaves once or twice a week alternating between a walnut & cherry bread, and a healthy bread with whole wheat, millet, seseme, germ, cut oats, etc. Baking your own bread is a joy, and it is so healthy!

Tom

By: Anonymous

Anonymous — Fri, 13 Feb 2009 23:10:00 +0000

Zoe, read the reviews at amazon. One of the reviewers mentioned a method to retain some dough and give it a nice sourdough flavor.

By: Zoe

Zoe — Wed, 11 Feb 2009 17:41:00 +0000

Hi, Ali!
I just started my first batch yesterday and let it rise… have not baked off any yet (hopefully tonight I will!).. just thinking about the bread and wondering if, like sourdough- you could keep a bit of the original “starter” and add to it. I’m no baker- though I love cooking- but I know that sourdough is best retaining a starter… I thought I’d ask you as my breadmaking experience has been in my breadmaker primarily up until now.

Thank you for the quick answer- and maybe I will try baking off a few loaves then adding to the starter!