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Old 01-08-2009, 11:08 AM   #11
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Could...or would...someone post the bread recipe? Thanks
which one ? NYT or 5 min a day ?
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Old 01-08-2009, 11:18 AM   #12
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Perhaps the Artisan Bread in 5 minutes a day is best to use as a sweet dough--all the other additional ingredients should improve the taste.
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Old 01-08-2009, 11:20 AM   #13
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which one ? NYT or 5 min a day ?
You make both don't you LC? If it's ot to much trouble and when you have some free time I'd like to give the 5 min a day a try and then later the other recipe...
Thanks
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Old 01-08-2009, 11:25 AM   #14
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You make both don't you LC? If it's ot to much trouble and when you have some free time I'd like to give the 5 min a day a try and then later the other recipe...
Thanks
kadesma
Yes I do make both . When I have room in the refrigerator for the bucket of dough for the 5 min a day bread , I prefer that one. Sometimes I make the NYT bread before I go to bed because that is to rise overnight on the counter, and shape it and bake it the next day.
Let me see if I can find the link for the recipe. Can't post the recipe directly since it is copyrighted.
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Old 01-08-2009, 12:25 PM   #15
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This is all DC will allow me to share from the book:

Boule (Artisan Free-Form Loaf)
Ingredients for 4 one pound loaves (it can be doubled or halved)

Ingredients:
3 cups lukewarm water
1-1/2 Tablespoons granulated yeast (1-1/2 packages)
1-1/2 Tablespoons kosher coarse salt
6-1/2 cups unsifted, unbleached, all-purpose flour (scoop and sweep)
cornmeal for peel to move bread onto bread stone.

Might I suggest you order it from your local library.
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Old 01-18-2009, 02:34 AM   #16
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I am happy to have your recommendation PieSusan. I was just considering this one for The Good Cook club!!
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Old 01-18-2009, 06:07 AM   #17
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Originally Posted by PieSusan View Post
This is all DC will allow me to share from the book:

Boule (Artisan Free-Form Loaf)
Ingredients for 4 one pound loaves (it can be doubled or halved)

Ingredients:
3 cups lukewarm water
1-1/2 Tablespoons granulated yeast (1-1/2 packages)
1-1/2 Tablespoons kosher coarse salt
6-1/2 cups unsifted, unbleached, all-purpose flour (scoop and sweep)
cornmeal for peel to move bread onto bread stone.

Might I suggest you order it from your local library.
Also available on their website at http://www.artisanbreadinfive.com/?p=195
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Old 01-18-2009, 09:23 AM   #18
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Can you give me their web site addresses?
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Old 01-18-2009, 10:18 AM   #19
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Can you give me their web site addresses?
The post above you has it..But I got it for you as well

Great coverage in “The Week” Magazine, but there was one little problem… : Artisan Bread in Five Minutes a Day

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Old 01-18-2009, 12:18 PM   #20
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That is why I posted the recipe ingredients from the book, Kadesma. Also on their page, they have a long list of errata from the book that they correct for you. So, if you buy the book, go to the website and print out the corrections. See Errors : Artisan Bread in Five Minutes a Day

I cannot tell you how impressive this is that they posted corrections so that people would not have failures. They also have a new book in the works. I am so impressed by these two.
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