One thing you should know about me, Jonathan, is that I love bread. I love everything about it. I love it so much that when I was growing up, my family made a rule that the bread plate had to be passed around the table before it got to me so that I wouldn’t eat it all up.
So you can imagine my delight when Kelly told me she wanted to try this thing she had heard about called Artisan Bread in Five Minutes a Day. ”Oh, that’s a good idea,” I said, trying not to appear too eager and, I think, failing.
Kelly mixed up some dough last night and made the bread this evening. The smell of fresh-baked bread filled the kitchen. And when it came out, this is what it looked like.
That photograph was taken just a few hours ago–the stuff looks like it is straight from a magazine when it is fresh out of the oven. Here’s a beauty shot of the loaf with the technique book:
OK, enough pictures. We had to cut it open and see how it tasted.
The book uses words like “custard” to describe the inside of a good loaf of artisan bread. And they fit. The texture is soft, dense, and practically melts in your mouth; it’s markedly different than the drier, chewier, lighter fare you’d get in the bread bin at the grocer’s.
It was one of the best loaves of bread I have ever eaten.
Wow. That looks delicious!
That looks so dang good! Sweet shots too.
This does look amazing! I might have to get Christopher to try this out…
Is there a lot of yeast in it? That is our current problem with making bread, I’m very allergic to yeast. I can take a little yeast, but if it calls for lots of yeast, it makes me sick
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.
recipe? yes please.