John Britt on sun 27 dec 09
It is definitely not "MY" recipe, I just use it. I think I got it at a p=
=3D
arty but it=3D20
had come from the NY Times.
Here is a good book:
http://www.amazon.com/Artisan-Bread-Five-Minutes-
Revolutionizes/dp/0312362919
John Britt
www.johnbrittpottery.com
Bonnie Hellman on sun 27 dec 09
There is a more recent book by the same authors called Healthy Bread in 5
Minutes a Day using more whole grain flours, also available at Amazon. They
also discuss modifications to their basic recipe in their first book Artisa=
n
Bread in Five Minutes a Day.
For all the discussion about kneading, this approach to bread uses very
little yeast, and matures the yeast over a long time, MANY hours. The
authors have you mix the dough, let it rise at room temperature, then put i=
t
into the refrigerator in a large non-sealed, but closed container for at
least another day. You then have enough dough for 4 one-pound loaves, and
they say the bread is better if it sits longer than a day. They say it can
sit for up to 2 weeks, and my experience testifies that the 2 weeks is not =
a
problem.
Bonnie
PS I don't like to wedge clay either. But when I have to knead dough I
use a Kitchen Aid mixer or a Cuisinart Food Processor, and when I have to
wedge clay I use my Peter Pugger.
Bonnie Hellman
Ouray, CO. USA
-----Original Message-----
From: Clayart [mailto:Clayart@LSV.CERAMICS.ORG] On Behalf Of John Britt
Sent: Sunday, December 27, 2009 5:43 PM
To: Clayart@LSV.CERAMICS.ORG
Subject: Re: John's Kick ass bread recipe
It is definitely not "MY" recipe, I just use it. I think I got it at a
party but it
had come from the NY Times.
Here is a good book:
http://www.amazon.com/Artisan-Bread-Five-Minutes-
Revolutionizes/dp/0312362919
John Britt
www.johnbrittpottery.com
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