March 27, 2010 @ 7:31 am | Filed under: Breadmaking
People are sharing some good tips about the artisan-bread-in-five baking in the comments. I especially like the tip about doing the rising and baking steps on parchment instead of using cornmeal on a bread peel. (Or cookie sheet, in my case.)
I’m getting the hang of this. We haven’t bought bread in two weeks!
The Chicken Tikka Masala Post
Sourdough Starter from Scratch, Day Six
Bread and Butter
Pizza Dough Recipe Wanted
I’m on my sourdough kick again.