Comments on: Bread: M. Bittman’s Artisan Bread

By: Jennette

Jennette — Wed, 20 Feb 2008 19:15:00 +0000

I just started two more loaves this morning. Thanks so much for helping me get on board with this fab recipe.

ps. we miss you already!

By: Karen

Karen — Tue, 12 Feb 2008 18:11:00 +0000

I LOVE this recipe. It is honestly the easiest thing I’ve ever done that has turned out so well. I’m giddy just thinking about it. Thanks for posting the follow up article. No more will I suffer through subpar, expensive grocery store versions of crusty bread!

By: Meghann

Meghann — Mon, 11 Feb 2008 06:11:00 +0000

Adam would be the happiest husband in the world if I would bake bread. It’s one of many things I have not conquered yet. I know I’m being totally selfish because Adam LOVES home-made bread more than just about anything else home-made. So I definitely need to try this . . . . maybe on Father’s Day. In the meantime, he’ll just have to do with my cinnamon rolls, which are actually quite amazing. (Mashed potatoes & scalded milk are the secret ingredients. They literally dissolve in your mouth. I’ve tried many cinnamon roll recipes, and this tops all. Sorry for the tangent.)

By: DS

DS — Fri, 08 Feb 2008 13:32:00 +0000

This makes me wonder whether (apart from the fermentation) it is the cast iron or the enclosed pot or both that are responsible for the success. If it’s just the enclosure, then you could somehow enclose your baguette trays and get good results. But if it’s the cast iron, then maybe you would need cast iron baguette pans. I need to experiment with it.

Maybe you could also cook directly on an oven stone, just place a pot or the Le Creuset lid over the bread directly on the stone to catch the steam.