I’ve been wanting to make croissants again but haven’t had the time With the rolling, folding, and endless waiting, not to mention the fact that the dough needs to be used between 8 and 18 hours, the timing just hasn’t worked. So, I decided to look for a nice alternative in Artisan Bread in Five Minutes a Day. This is the perfect book for those who crave homemade bread but don’t have the time.
I’ve made their rustic, peasant loaves a few times, but have never tried any of their pastry recipes. They didn’t have a one for croissants, but they had one for brioche. It’s not exactly in the same category as puff pastry, however, both have a common interest in butter. Good enough for me.
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November 29 2009 | bread and recipe and thoughts | 10 Comments »
No knead bread is really fantastic because it’s easy. There aren’t very many special skills involved. As long as you know how to measure ingredients and mix them together you’re set to go. If there is one secret ingredient here it would be patience. According to the famous bible of no knead baking, you only need five minutes a day to make great bread. It’s true but also a little misguided at the same time. It’s true because it really does only takes a few minutes to work the ingredients but what about all that waiting time? First, there’s the two hour wait for the initial rise, then 40 minutes for the second rise, and then 35 minutes in the oven. Even if you make the dough ahead of time, you have to wait a few hours before breaking of a nice, warm piece of rustic bread. I mean, when you wake up in the morning or come home from a long day do you really want to wait two hours for something to eat?! Well, it was actually worth it. After all, the whole loaf was gone by the end of the day. I guess what I’m trying to say is that I’m not great with the patience skill.
The olive bread was perfect. It had a firm, crunchy crust and a soft, moist interior. The saltiness and texture of the olives really provided another depth to the bread. I’ve made other variations with cheese and honey, but I have to say, so far, this one with olives has been the best.
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August 24 2009 | bread and recipe and thoughts | 9 Comments »
