On an episode of More Fast Food My Way, Jacques Pepin made this recipe. Same ingredients as Artisan Bread in 5 mins, but the technique was different. He heated water until tepid, stirred in the salt and yeast and was pretty relaxed about the amount of yeast. He said one teaspoon, but he didn't measure, I guess you can go under or over that amount with sucessful results. Then he added 4 cups flour, stirred and left the dough proof for 40 mins. Broke it down and then placed it in the refridgerator overnight. The pot he removed he said had been in the fridge for about 12 hours.
Put the pot in a hot oven and baked for 30 mins. He turned it out, but never cut into it so you couldn't see the crumb.
JP stated the crust was crispy, but he didn't cover the pot or use water at the bottom of the oven. So, did anyone get the exact amount of the ingredients? Has anyone tried making this. Does it come out just like the Artisan Bread?
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