Comments on: Eric Bakes Artisan Bread in Five Minutes a Day

By: New No Knead Bread – Artisan Bread Recipe : GardenFork.TV - GardenFork.TV | GardenFork.TV

Fri, 30 Sep 2011 21:23:59 +0000

[...] Bittman for a while now. I have also been making the Artisan Bread in 5 Minutes a Day recipe, watch the artisan bread recipe video. In this video I show you an improved way to make the No Knead Bread and the Artisan Bread Recipes. [...]

By: Sous Vide In A Slow Cooker : GardenFork Radio - GardenFork.TV | GardenFork.TV

Wed, 06 Jul 2011 12:39:56 +0000

[...] a weak hive. Then we talk about melding baking bread with the Artisan Bread in 5 Minutes a Day ( how to video here ) with the Jim Lahey’s No Knead Bread dutch oven method ( how to video here ). and of course, [...]

By: How to make a bread peel or pizza peel : Gardenfork.tv | GardenFork.TV

How to make a bread peel or pizza peel : Gardenfork.tv | GardenFork.TV — Tue, 04 Jan 2011 00:14:47 +0000

[...] and bread peel for our video shows on How to make pizza dough and bake a pizza, and our show on the Artisan Bread in 5 minutes a day method. Instead of buying a pizza peel, I decided to make my own. I went into my basement shop, look [...]

By: Tonia Moxley

Tonia Moxley — Wed, 29 Dec 2010 22:31:25 +0000

You can forego the peel and stone, and just bake it in a cast iron (or enameled cast iron) dutch oven, with the cover on to retain moisture for a crispy crust. Easy and foolproof. It does limit the size and shape of a loaf to an extent, but I’ve never been bothered by it.

By: Trevor & Sally Balding

Trevor & Sally Balding — Sun, 11 Jul 2010 08:24:13 +0000

Hi Eric, We love the fact that you are spreading the good word about home-bread making. No dis-respect to your fine bread making skills, but we really watch the beginning of the video over and over to see your lovely dogs playing ))

Cheers

Trevor & Sally Balding

By: How to make pizza dough and bake pizza | Gardenfork.tv

How to make pizza dough and bake pizza | Gardenfork.tv — Mon, 30 Nov 2009 03:50:56 +0000

[...] Check out another Gardenfork episode we did making bread based on the Artisan Bread book here. [...]

By: Asa F

Asa F — Mon, 23 Nov 2009 00:55:48 +0000

I get a nice crust of my bread when using just the cast iron Dutch oven that is what gave me the thought. I will hopefully be able to try it this next weak for Thanksgiving. I will let you know how it all turns out. It is hard to beat the results from the Dutch oven for crusty bread. I have been using it for all my rustic breads not just the no-knead bread and the results are stunning. Bread in a Dutch oven is one of the most impressive things I have learned from your sight. Thank you

By: Eric Gunnar Rochow

Eric Gunnar Rochow — Sun, 22 Nov 2009 15:13:28 +0000

I don’t think a cast iron griddle will give you the same bottom crust. From what I understand, the tile or stone absorbs some of the moisture of the dough and makes for the nice hard crust on the bottom. But please let us know how the griddle works out. Eric.

By: Asa F

Asa F — Sun, 22 Nov 2009 01:45:40 +0000

Would it be possible to use a cast iron griddle to bake on instead of a baking stone? I have a cast iron griddle or a large skillet but not a baking stone. From what everyone says a stone dose in the baking process it seems a griddle would serve the same function unless I am missing something. This would eliminate the risk of the steam braking the stone. As long as the griddle is properly seasoned the steam will not be a factor with rust, after all the cooling down should dry it completely anyway. I know from my pottery that if there is water in it and it heats to quickly it will blow up, just like throwing a river stone that has water in it into the fire wile camping. Same thing is happening to all those nice baking stones. Please let me know what everyone thinks about the substitute.

By: Rick T

Rick T — Fri, 20 Nov 2009 18:11:49 +0000

Eric,

Is it possible that the stone broke because of the addition of water into the stove? I had used my stone on may occasions but the first time I added water to the oven…the stone broke.

By: Bobby

Bobby — Tue, 17 Nov 2009 13:42:12 +0000

I would like to reiterate what Zoe said above regarding the pizza stone. I cracked my wife’s pampered chef stone last night, in an almost identical fashion to what happened to yours. It cracked in the first 5 minutes of baking when the water was still steaming. The bread turned out great though.

By: Jess

Jess — Sun, 15 Nov 2009 00:27:07 +0000

Yippee! I have been using this book for about a year and I adore it. Sometimes I heat the oven up with my cast-iron dutch oven in it and lower the dough into it on a sling of parchment paper, then put the lid back on after splashing a little water in. This makes a mini-oven and results in a GREAT crust. You are right though, Zoe’s book rocks. It’s one of my all-time favorite cookbooks.

Oh, and Eric – very cool peel. Did I mention I am building a mud bread oven a la Kiko Denzer in the spring? Time to make my own Eric-style peel….

Jess.

By: Zoë François

Zoë François — Fri, 13 Nov 2009 23:14:58 +0000

I love your video! It makes the bread baking look as easy and FUN as it should be! Thanks for trying the book out and I’m thrilled that you are enjoying the bread.

I’ve heard from other folks whose baking stones have cracked that the steam being too close to the stone is generally the culprit. You can put the steam above the stone too, doesn’t really seem to matter. It should be at least 4-5 inches away from the stone.

I think your pizza peel is the coolest thing since, well….sliced bread!

If you have any questions you can ask us at http://www.artisanbreadin5.com

Thanks, Zoë François

By: Paul

Paul — Thu, 12 Nov 2009 20:50:47 +0000

That looks like one superb loaf, but……

We wanna see you make the dough!