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Artisan Bread in Five Minutes a Day

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Uploaded on Dec 10, 2007

Zoe and Jeff demonstrate their revolutionary technique to make bread in five minutes a day on KARE11 Showcase Minnesota with Rob Hudson.

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Top Comments

  • axella

    As a pastry cook, I find it difficult to believe that a pastry cook wouldn't have heard of basic, no-knead bread, or refrigerating dough. The "revolutionary" thing is marketing hype, but so what?.

    I am all for anything that will encourage people to have a go at making their own bread because it really can be dead-simple. I make a basic wet dough and bake in a covered hot Creuset casserole pot - voila! Perfect crusty French round loaf. So easy!

    · 24

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  • clayaikenatemybaby

    you don't wait two weeks, you can store it for up to two weeks

    · 6

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    in reply to 1too3fore (Show the comment)

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  • writereducator

    I've been making this four months now, making batches with five pound bags of King Arthur flour, and every loaf has been as good as anything I've ever got from a bakery or at a restaurant. You can use a pizza stone and a pan for steam or--even better--a covered dutch oven.

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  • 1994abbygirl

    She gives the amount of flour but not the yeast and salt?? 

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  • wellness2u

    it obvously doesn't. i've been using their recipe for a couple of years and never had it fail yet.

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    in reply to Solid5050 (Show the comment)
  • Solid5050

    Why did she chuck the salt in with the yeast? surely that would kill it and prevent it from reacting...

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  • writereducator

    I'm no baker but I made two loaves today on our pizza stone and it was so simple and delicious!

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  • Kyle Monk

    Think I may just buy the book.

    The ignorance of the TV presenter made me laugh! Why do they always seem to ask questions just for the sake of it instead of ones people actually want to know the answers to?

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  • Rosie Heindel-Mellinger

    I bought this book because my hubby loves bread (and I suck at making it), but my bread keeps turning out flat. What am I doing wrong?

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  • CumulusSkies

    Before this book came out, we (mostly my hubby) made the famous Chef Leahy's "No Knead Bread" recipe, brought to the public via NYTimes' Mark Bittman. The bread was great. But then we found this book, and making terrific bread is even EASIER! If you're at all interested in making fresh bread (easily), go out and get this book. You won't be disappointed! One my favs is their brioche recipe. It's amazing!

    Cheers!

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  • DJKJSeph

    Do your research. Salt does not kill yeast just slows it down.

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    in reply to alisbg5 (Show the comment)
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