Melba's Jammin' wrote:

> I know you're a fan of the book, so I'm callin' your name. I just
> returned from a 3-hour demonstration and class (it was my party) using
> two of the recipes in Artisan Bread in Five Minutes a Day. <=8-0)
>
> I brought my cream cheese coffeecake made with their brioche dough.
> Good.
>
> I made mini cinnamon rolls (from artisanbreadinfive.com) using the
> brioche dough. Oh my Alex! I made the dough Friday or
> Saturday; baked the above coffeecake yesterday. Back to the
> mini-cinnamon rolls-on-a-stick: Oh my Alex!
>
> I made another cream cheese coffeecake.
>
> I baked three boules using the Master Dough recipe (mixed the dough on
> Friday). We sampled. They loved it.
>
> I made several small pizzas from the master dough. They loved it.
>
> I mixed half a batch of the master dough. They were glad to see what
> it's supposed to look like.
>
> I had five observers -- and Rob (he came for pizza and to take pics
> for me). We had a great time. I was a little nervous going in
> because I didn't know exactly how long things would take. I had a
> loaf ready to remove from the oven when they arrived, one ready to
> slash and bake, and one ready to shape ("You mean you just dig in and
> pull up a piece of dough?" "Yup, that's what I mean.").
>
> I was using Bad Language yesterday working my coffeecake dough and
> decided I'd do that a bit differently today. No Bad Language. This
> time, all went as I'd hoped.
>
> I will most assuredly be using the brioche dough again.
>
> Thought you'd be interested.
>
> Oh, I was baking with a Vulcan oven. I only burned the fingers on my
> left hand about five times. Sweet Hey Zeus! The exterior was hot
> and I kept forgetting this was not my kitchen stove. Only one
> blistered finger thus far, though.


Wow, barb, thanks for the fun "update"...!!!

I'm just sittin' down this weeken to order some bread baking stuff from King
Arthur, etc...very soon it will be cool and primo bread baking time...

The stupormarket had regular old Pillsbury flour on sale, two 5 lb. bags for
$3.00, not too bad of a price so's I stocked up. I now have at least 30
lbs. of regular white flour on hand, plus will be supplementing this with
the other specialty flours I'll need.

A friend - also who love the Artisan Bread bood, is into making rye bread,
it's pretty nice. She was looking for molassses powder around, finally
found a good source here in Chicago at the Spice House, cheaper than
ordering from King Arthur...

I have Polish friends who frequent some of the great Polish stores here, I'm
going on "field trip" with them soon so's I can scope out the baking items
at these places...

Thanks again, Luv...

:-)


--
Best
Greg