I’ve been trying to resist getting in touch with this book – ain’t it a nightmare, artisan bread in five minutes? Bread baking so easy, that even the busiest person can find the time for baking. Well – and I don’t even know for sure, where this feeling derives from – I yet still went and sold my soul to the devil. And here I am, learning to bake supa-fast.
The book is from America, and the recipes (all measurement units, fahrenheits) need some attention from me. Especially ’cause they use dry yeast in their recipes and I want to use fresh yeast. So, testing testing still, before posting any good stuff here. In this pic you see my first try-out, and yes.. ..I dared not to keep the oven in that 230°C all the time, and it shows in my loaf being white as a rabbit.
But I must say, that it did make a bread – and not a bad one. And I see that the idea of this book is that you can make the fresh bread loaf for every breakfast and dinner. This bread is not anything worth storing (at least my first one) – despite the yummy taste and all-ok structure. It was just so simple to do, so why not do another one for the next day?
I’ll soon be testing a lot more with this.. ..and see whatelse is possible.