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DaBee
04-11-2009, 10:27 AM
I am trying the easy easy easy Artisan Bread for the first time today. It's right in the middle of the 2 hour rising.
I've got a baking stone, but not a pizza peel. Was wondering if anyone has used this recipe and what'cha thought. Also, in lieu of a pizza peel, would maybe a well floured/corn mealed cookie sheet work?
I'm tempted to buy the book about this new technique. It's called Artisan Bread in Five Minutes a Day, but found a recipe online that I thought I'd give a shot first. An experience with this out there?

Murphette
04-11-2009, 12:37 PM
Never tried it. I think I ran across the a similar idea while looking for the elusive cure for broken crusts.

If this is the same idea; this might help:

http://www.youtube.com/watch?v=13Ah9ES2yTU

DaBee
04-11-2009, 01:41 PM
I am so pleased with this recipe. Nothing could be easier and the taste is awesome!
http://i99.photobucket.com/albums/l305/debkay/Artisan002.jpg

Here's the basic recipe:
http://angelnina.wordpress.com/2008/07/02/artisan-bread-in-five-minutes-a-day-yes/

Murphette
04-11-2009, 02:47 PM
Did you use a cookie sheet instead of a pizza wheel?

DaBee
04-11-2009, 03:27 PM
Yes. They call it a pizza peel. The stone stays hot in the oven and you move the dough around with the peel.....or cookie sheet ;).

Murphette
04-11-2009, 06:40 PM
Ah... I was imagining a pizza stone. I think I'd get one to hang on the wall and impress people with.... "why yes, that's my pizza peel. You don't have one? Oh my, that's too bad. If you give me a quarter, I'll let you touch it"

bloodhound
04-12-2009, 08:06 AM
Damn, my mouth is watering

Murphette
04-12-2009, 08:12 AM
I use those plastic place mats you can get anywhere for flexible cutting boards. They aren't as flexible as the genuine article, but they work. I use them as a surface to shape loaves, too, because the dough doesn't stick to them very well. And they have a nice clean edge. I'm thinking instead of a pizza wheel, I'll use one of those.

Becky Davis
04-14-2009, 04:35 AM
Dabee, I sure want to try this bread. It looks yummy.
I think I posted back a few months ago about depression cooking on you tube. It is called Cooking with Clara. A ninety three year old grandma who tells stories of the depression and talks about food they actually ate and gives recipes. This is pretty close to her bread.
Her little videos have become quite popular and are now out on dvds. They weren't when I first ran across them. But I guess there are a lot of us out there worried about surviving these hard times.
I am sure it is something her grandkids started her doing, but it has turned into a little career of sorts for her.
http://www.youtube.com/user/DepressionCooking

DaBee
04-14-2009, 06:58 AM
My Grandkids say that it's the best bread they've ever eaten...even without butter! I can tell you that it's the easiest....makes you wonder why you ever went through all of the other steps.
I bought a pizza stone for $10. That, along with a pan of water on the oven shelf below the baking bread is what makes the chewy Artisan crust. Give it a try, Becky....it's fun.
This next batch is going to be rye bread. I'll let you know how it turns out.