Wednesday, October 22, 2008

Artisan Bread


Jump over to Mimi's for a video about making easy, no knead artisan bread. My favorite part of the concept is that you leave the dough in the fridge for a week, pulling some off when you need it. I'm a big believer in having dough pre-made, so I can just set it out to rise when I get home in the afternoon. Currently we have 6 balls of pizza dough in the freezer, ready and waiting to go.

I'd like to try this artisan recipe, though. I think that the longer it sits, the more flavors develop. And the wetness of the dough reminds me of my Godparents' Jim & Mary's foccacia dough - still the best bread I've eaten IN MY LIFE. So I'm going to try it.


  1. This is a GREAT bread concept. I always have a wheat dough (for my husband) and a spelt dough (for me) in the fridge. If you are a Ravelry member, there is a long thread concerning this book and people's experiences with the recipes.

  2. Yes, do. I put the recipe in my comment box. I have a batch in my fridge right now ready for tonight.

    And, Deb pointed out to reduce the water by half a cup, and then add as necessary, as it is kinda wet - maybe their altitude is different than mine!


  3. Wow! That is awesome! I watched the video, and it's just so cool that you can have this bucket of dough in the fridge, and then get out some when you need it. I think I might have to try this.

  4. I got that from the Bread Bible. There is no beating that recipe, though I can't make enough of it now. I make bread in batches that use 24 cups of flour.

  5. 24 cups!!!!! How many pounds of flour is that? I wish I could see those big kids... and eat some of that bread (smile).