About 130 more pages than our first edition.Īs we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. And we decreased our standard yeast amount to 1 tablespoon (previously used 1.5 tablespoons for four pounds of dough). Instructions for adjusting yeast and salt to your taste. Weight equivalents for every dough–for those of you with digital scales at home (optional!) More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals The updated edition (2013) has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day (2007): If you’re new to the site, welcome, and thank you for trying the bread. If you’re having trouble getting this recipe to turn out the way you’d like, check out the troubleshooting tips on the FAQs page here. Thank you all for making this new edition possible–readers are where the new ideas come from.
Why? It answers many of the questions that you asked, with the answers incorporated The New Artisan Bread in Five Minutes a Day. This is one of the site’s most popular posts.
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