ARTISAN BREAD RECIPES WITH BREAD FLOUR HOW TO

Mix in the flour and salt - kneading is unnecessary.Don't worry about getting it all to dissolve. Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket.Warm water will rise the dough to the right point for storage in about 2 hours. It should feel just a little warmer than body temperature. Otherwise, try Amazon, guys :-) Very, very worth getting the book.'

ARTISAN BREAD RECIPES WITH BREAD FLOUR HOW TO

But it just comes out as html gobbledey gook! If anyone knows how to do it, please let me know. PS Someone said they were having difficulty getting hold of the book, so I tried to post an Amazon link for it here. They have lots of different kinds of bread which you make in this way (also sweet ones), plus ideas on how to ring the changes, recipes to use up the stale bread, etc. Strongly recommend getting the book, if you like this bread.

Remoska's are from Checkoslavakia, and I believe they've just come to the States.

Most of them cook it in a Remoska, which is a gadget that I find invaluable. A forum I belong to love this bread, which is what inspired me to get the book. The dough is stored in the fridge for up to 2 weeks, taking out a bit each day as you need it, forming it and baking it. I've mainly posted this recipe so that I don't have to hook out the book every time. 'This is the basic 'Boule' bread mix from the book 'Artisan Bread in Five Minutes a Day' by Jeff Hertzberg and Zoe Francois.

Artisan bread recipes with bread flour