I have toyed with the Artisan Bread recipe myself. I like it, but I hate the room it takes up in my fridge! And especially since I'm not really eating bread at the moment. But, I've thought about it a little more and realized that I should still be using it. I can make the dough and freeze it in small portions to use for my pizza dough or to make just a few buns for Hubby. That way I can just pull them out to thaw in the morning and bake fresh for dinner.
The Artisan dough also lends itself to soaking overnight very easily. Katie at Kitchen Stewardship also addressed this issue in her post that says:
Go sign up now for your own copy of the book!Can You Soak Artisan Bread?
You knew I’d ask that question, right? I think that was my initial hang-up with the method; I was just getting into soaking and sourdough, and I didn’t want to take a potential step backward in nutrition, even if it was easier. (If you haven’t been around KS lately, catch up on the soaking grains research.)
Jen at the Leftover Queen mentioned that she successfully soaked the olive oil bread recipe, so I jumped in to try to soak the master whole wheat recipe. The results were a bit sticky and an expected *fail*, but the reviews at the table last night included, “Mmmm, this is really good bread!” from the in-laws, so I guess it worked out alright!
tee hee i have this book as well! i have hem both :) Teresa has it she borrowed it to take to work so they could get some of the recipes out of it for the boys, i got it when it first came out, didnt mention it to u cuz u were off the whole bread n carbs thing :D
ReplyDeleteThanks for the head's up! I would love to win one of these books!
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