Comments on: Artisan Bread on NPR’s “The Splendid Table”

By: zoe

zoe — Mon, 24 Aug 2009 19:48:30 +0000

Hi Linda,

Here is a post that Jeff did about making pretzels. I’ve never tried it with the challah dough but it sounds fantastic!

http://www.artisanbreadinfive.com/?p=489

Thanks, Zoë

By: Linda

Linda — Sat, 22 Aug 2009 17:09:00 +0000

I made your challah recipe from the Artisan Bread in Five Minutes a Day last night. This morning I baked two beautiful loaves. they must have tripled or quadrupled in size during rising. This leads me to a question – While in Los Angeles a week or so ago, we had a pretzel challah. It was really delicious. I was wondering if your recipe could be adapted to produce such a challah. In reading I have learned that a baking soda bath was necessary. I considered just brushing on the baking soda mixture. or my daughter suggested dipping the strands in the baking soda mixture before braiding. Have you ever had a pretzel challah and would the dough ingredients need to be changed? What do you think about the baking soda wash?
Thanks so much.
Linda

By: zoe

zoe — Fri, 06 Mar 2009 03:53:31 +0000

Hi Dallas,

It could be that the flour you have is very different from what we have tested it with. Where is it that you live?

What kind of flour are you using?

Thank you so much for trying the bread and for writing. We will figure out what is going on!

Cheers, Zoë

By: Dallas

Dallas — Fri, 06 Mar 2009 03:47:57 +0000

Hi Zoe. My daughter has your lovely book. She made a loaf or two while I was staying with her but we found it wouldn’t rise sufficiently in the 40-1hr suggested and didn’t rise anymore once in the oven. This meant a very dense loaf-albeit lovely flavour & crust.
Got home & tried it myself-baking fisrt loaf after the resting in frig-same result. Last loaf of batch I left all day to rise and it was lighter but not as light as I would like. Any suggestions as to why it would take so long to rise? I understand our metric cup is not the same as the American (ours is 250 mls)Could it be dough not wet enough?

By: zoe

zoe — Fri, 11 Apr 2008 14:40:05 +0000

Hi Jerry,

When you are baking your batards are you using all of the dough after the initial rise? We’ve found that the flavor and the crumb is much improved after allowing the dough to rest for even 24 hours before shaping and baking.

Here is a link to our discussion on dense crumb in the bread. http://www.artisanbreadinfive.com/?p=141Let me know if any of that is helpful. If not,, we’ll keep trying!

Thanks, Zoë

By: Jerry

Jerry — Fri, 11 Apr 2008 13:00:41 +0000

Zoe,

I have been baking bread, with good success, using the technique shown in your book (which I own)Artisan Bread in Five Minutes a Day. However I am still chasing making bread with large holes. Briefly:
1.I use your recipe (occasionally I may add an exta 1/4 cup of water)
2.Let the dough rise until there are large bubbles and crevices at the surface of the dough
3.Form the dough into batards
4. Place formed bread into refrigerator for 8-10 hours
5. Remove bread from refrigerator, slash, and bake at 450* for 30 minutes.
What can I do to get large holes into the bread?

By: zoe

zoe — Thu, 21 Feb 2008 04:42:54 +0000

Hi Lee,

I’m so glad you are enjoying the book. I’ve never baked on a pizza screen, but other readers have and said it works well.

Please let me know how it comes out!

Thanks, Zoë

By: lee

lee — Thu, 21 Feb 2008 03:48:53 +0000

I love the book!!!

Can I bake the boules on a pizza screen instead of the tiles?

By: zoe

zoe — Sat, 02 Feb 2008 17:15:33 +0000

Hi Linda,

I’m so glad you enjoyed the rye bread. Both Jeff and I have wonderful memories of that bread from our childhoods, and it was so important to do those memories justice. I’m glad you agree that we did!

Thanks, Zoë

By: zoe

zoe — Sat, 02 Feb 2008 17:06:09 +0000

Hi Jerry,

This second technique is very interesting. I bet it gives you the extra rise you want, since you are using less yeast! Hmm? Interesting indeed!

Thanks for letting me know, I’ll have to try it.

Zoë