Hoping to find some hounds who are also baking their way through this book. I never had the original Artisan bread book, in fact I had never made bread before buying this book. I am about halfway through my first batch of the master recipe and I am in love! I have made two boules in my dutch oven and one pizza in my cast iron skillet. I do not have the pizza peel or stone that they call for, and I decided to try using what I had on hand before buying new equipment. So far I am very happy - my silpat seems to work great for rolling and resting - no sticking at all, no need for parchment paper. And using the dutch oven for boules means I don't need to worry about adding steam to the oven. My pizza crust was too thick but that was my fault for using too much dough not rolled out enough (even though it rolled out very easily - much easier than pie crust or cookie dough in my experience).
I will say that to my taste the master recipe lacks salt - I understand why they developed the recipe that way but it's not a health concern in our household, so I will increase to 1.5 tablespoons next time. I'm using Windsor, a Canadian brand of Kosher salt so not sure how the coarseness compares with the American brands they talk about. Canadian flour also may have more gluten than American flour. Once I realized the dough was a little undersalted I added fleur de sel to the seed mixture that tops the bread.
Next I hope to try the pumpkin pie brioche dough. From the many online experimenters I gather it does not taste like pumpkin, and the spices may need to be doubled. But I know that these flavours tend to develop over a few days so not sure what I'll do yet. Has anyone made this dough yet?
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