Comments on: Getting Started with Healthy Bread in Five Minutes a Day: The Master Recipe

By: 2011 Resolutions of Culinary Variety, with a Look Back at 2010 : Fête & Feast

Sat, 01 Jan 2011 17:10:38 +0000

[...] a Day. While I didn’t bake my way through the entire book as many in my group did, I made a free form loaf and epi baguette, as well as my own sandwich bread, hamburger buns, and an apple-stuffed [...]

By: Natanya

Natanya — Thu, 15 Apr 2010 01:46:44 +0000

They do have instructions for the crackers in the book. The general idea is to roll the dough very thin and then bake it at a high heat for just a few minutes. The biggest issue folks had was rolling the dough thin enough for crackers without tearing it. I’ve had success rolling on my silpats though.

By: Rachel R.

Rachel R. — Mon, 12 Apr 2010 21:10:09 +0000

Are the instructions for the crackers in the book, too? (I always check cookbooks out from the library before buying, to make sure I’m actually going to use them, and this one is still on hold.) I have been making my own bread for a while, but crackers and pitas are the two things I’ve never yet been successful at.

By: More Adventures in Healthy Bread: Sandwich Loaves, Buns, and Apple Bread « Fête & Feast

Wed, 03 Feb 2010 14:04:04 +0000

[...] my 2010 culinary resolution to learn how to bake bread. A couple of weeks ago I shared with you my first foray into this adventure: making the master recipe from Jeff Hertzberg and Zoe Francois book Healthy Bread in Five Minutes a Day. My experiences [...]

By: Bread. Like everyone else, I need more of it. | Austin Epicurean

Bread. Like everyone else, I need more of it. | Austin Epicurean — Wed, 03 Feb 2010 13:21:12 +0000

[...] and renewed exploits in the baking world. In her original post on the subject (which can be found here), she credits her success to a book by Jeff Hertzberg and Zoe Francois called “Healthy Bread [...]

By: Judy

Judy — Sun, 17 Jan 2010 19:54:54 +0000

I’ve been measuring by weight and really do like the results.

By: teresacooks

teresacooks — Sat, 16 Jan 2010 22:50:00 +0000

your crumb looks wonderful, very airy.

By: Natanya Anderson

Natanya Anderson — Sat, 16 Jan 2010 21:48:28 +0000

I’m a huge fan of Ruhlman and because of him I’m sure to measure everything in my bread by weight – I think it’s critical to baking. I haven’t tried his bread recipe though. I may just for a comparison. Thank you for the recommendation.

By: Natanya Anderson

Natanya Anderson — Sat, 16 Jan 2010 21:47:24 +0000

Having confidence with the dough has been my biggest hurdle thus far. I think the more we work with the more comfortable we’ll feel. Good luck with your epi!

By: Natanya Anderson

Natanya Anderson — Sat, 16 Jan 2010 21:45:02 +0000

Thank you. I was hoping diving into the process will be useful – glad to know it is.