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

By: Em

Em — Sat, 28 Jan 2012 23:54:21 +0000

I make this bread at least once per week. The family loves it. Taught my friend how to make bread using this recipe. So noob-friendly! Thank you for sharing and documenting with such detail!

By: alexandracooks

alexandracooks — Thu, 26 Jan 2012 20:12:09 +0000

Thank you, Lisa, you are very nice to say so. I have never seen the publication you have mentioned, but it sounds so interesting, and of course, I would love to learn more. Thanks for getting in touch!

By: Lisa Edwards

Lisa Edwards — Wed, 25 Jan 2012 21:20:39 +0000

A woman from our church did a wonderful class taken from this idea and from the Book that you mention. We had some samples and it was amazing!!! I haven’t tried it yet because I Love homemade bread and am trying to lose weight right now. A friend posted a link to one of your recipes and I found your blog. Your food photography is beautiful! Your site makes me hungry. In fact, my daughter is a lead designer at Sommerset Studios. One of the magazines they publish is “Where Women Cook.” Have you seen it? You ought to be featured in there. Let me know if you are interested.

thanks.

By: alexandracooks

alexandracooks — Tue, 10 Jan 2012 03:10:47 +0000

Hi Ashley,

Yes, after you cut off the grapefruit sized piece of dough, return the rest of the dough to the fridge. According to the book, you can store the bread for as long as 14 days in the fridge. I’ve never stored mine for that long, but apparently you can! The books says to store the dough in a lidded but not airtight container. Hope that helps!

By: Ashley @ Simply Designing

Ashley @ Simply Designing — Mon, 09 Jan 2012 05:53:25 +0000

This looks delish!

I have a question though…and maybe I am just not fully understanding bread making because I have never really baked bread.

You said that (after you refrigerate the dough) you cut off a grapefruit sized piece. Do you return the rest of the dough to the fridge? How long does the dough last for? Or do you use the entire piece of dough to make the bread?

Thanks for the clarification!

By: maeve@littleacorncooks.com

maeve@littleacorncooks.com — Fri, 07 Oct 2011 00:56:44 +0000

Tried this with rosemary and got rave reviews. A nice twist on the original. Thanks for the inspiration! http://www.littleacorncooks.com/2011/10/rosemary-boule.html

By: alexandracooks

alexandracooks — Tue, 23 Aug 2011 02:08:21 +0000

KatieBeth, this makes me so happy! And you inspired me to make a batch of bread today… husband and daughter are very happy now too. Thanks!

By: KatieBeth

KatieBeth — Sun, 21 Aug 2011 16:46:11 +0000

I’m a homeschooling mom. This week, my kindergarten daughter was learning about bakers. What a wonderful experiment for us to do! She loved watching the bread “grow”. Getting our hands “goopy” when we mixed the dough together was fun! We didn’t have any cornmeal on hand, but sesame seeds were a great alternative! It even made the loaf have a wonderful nutty taste! I’m off to purchase this book for my iPad now. Thank you for making it look so simple! It truly is as easy as you described.

By: sm

sm — Thu, 07 Apr 2011 20:06:55 +0000

Hi Alexandra,
Sorry one more question?
yesterday i made the bread and i used half whole wheat. it was dense. is it supposed to be dense because of whole wheat? or may be because of oven temperature?i baked at 425 f for 30 mins. it tasted great anyways, but i just wanted to make sure i did it right.
thanks.

By: Sm

Sm — Wed, 06 Apr 2011 18:12:56 +0000

Hi Alexandra,
It turned out awesome and even better than I expected, I guess I couldn’t shape the dough easily, so that caused it to spread sideways. I’m making this again today and carefully about the measurements.
Thanks:)