Wednesday, May 12, 2010

More french bread

I've been making bread at least once a week as of late. I doubled the recipe to freeze some and it doubles perfectly. It was all mixed together but I divided the dough in half for the rising periods. I even made baguettes instead of boules.

I love this recipe.. But I do want to try out the Artisan bread in five minutes a day recipe again. My first try failed miserably.

You can find the recipe I've been using here.

Oh! And I'm hoping to have an agave-sweetened baked good recipe to post tomorrow along with a pretty nifty giveaway.


  1. Once again, I'll ask: for those of us who don't have a mixer, could you give us some tips?

  2. This looks perfect: I'm definitely going to give it a try!

  3. I loooove the ABin5 method, but did have a few false starts with it. Here are my tweaks:
    1. For the regular, not double, recipe, use 6 c. flour, and 1/4 c. gluten in place of the 6 1/2 c. flour. This makes it really chewy and delicious.
    2. Always start it on parchment paper. I just shape the loaf on parchment, and then slide the whole thing onto a cast iron skillet I store in the oven.
    3. Speaking of ovens, bake it at 475 instead of 450. I don't let it preheat for any special amount of time (I often toss the dough in before the oven's even up to temperature). I pretty much just turn on the oven, do some other dinner prep for 5-10 minutes, shape a loaf, slash it and toss it in. I don't let it rise a bunch or anything. And the results are deeeeeeelicious.

    I've made pitas, naan, focaccia, baguettes, and--my new favorite--epi which is fantastic for tearing off a hunk and dipping it in soup! I'd be happy to share my techniques for any/all, if you'd like!

  4. I love this recipe!!
    would love to make it into baguettes though? great idea.....


  5. Sorry it took so long for me to update the recipe with a non-kitchenaid version. I haven't tried it this way but it should work just the same. The kitchenaid doesn't do anything except make it easier.

    instead of mixing, then resting then mixing again.. do this:

    Put your dry ingredients (minus yeast) in a bowl. Make a well in that hill and pour your luke warm water into it. Sprinkle the yeast over the water and wait a minute or so. Then start to mix in the flour with the water until you get it together into a doughy gloop. Then knead the dough in the bowl until it gets the nice smooth consistency that you see in the pictures and it stops sticking to the bowl – you may need to add a smidge of flour to get it to this consistency.. the whole process should take about 7 minutes or so..

    then continue with the recipe as it says.


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