September 9, 2008 - 10:24am
Missing Page!!!
Hi! I just got the book Artisan Breads in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, but when I got part way through the book I discovered that a page was ripped in half. I was wondering if anyone else has this book and would be willing to send me the page 131. It is the last directions for the Montreal Bagels recipe. I tried going back to the store and told them about it, but they said that they couldn't do anything about it. That is the only page missing and would just tape in the directions if I can get them.
Thanks so much in advance.
Blessings,
Lydia
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You should ask to talk to the store manager. They sold you a defective product and should make it right. If they don't, call your local Better Business Bureau and report them. I would also write the publisher.
Boy! That really ticks me off.
Sorry. I don't have the book.
David
I was ticked, but I figured that I didn't need anymore headaches and if I can just get the page I won't worry about it. I might write the publisher though. The guy in the store said that they could not take it back because it might have happened after I got the book beings I didn't notice it right away, but instead 2 days later. It took me this long to get that far in the book though. I guess from now on I have to sit down and page through all the books I buy from now on. Oh well, I will keep my fingers crossed that someone has the book.
Blessings,
Lydia
I had an inspired idea. I figured I would write the authors and see if I could get a copy of the page. That way I will have the whole book. I also let them know that I really like their book. I already have a bread mix in the fridge ready to be put to the test tomorrow. This will be a great way for this busy Mom to be able to have hot bread for the family every day if we like.
Blessings,
Lydia
7. Repeat to form the rest of the bagels. Cover the balls loosely with plastic wrap and allow to rest at room temperature for 20 minutes.
8. Prepare the boiling pot: bring a large saucepan or stockpot full of water to a boil. Reduce to a simmer and add the honey and malt powder.
9. Punch your thumb through the dough to form the hole. Ease it open with your fingers until the hole's diameter is about triple the width of the bagel wall (see photo, page 39).
10. Drop the bagels into the water one at a time, making sure they are not crowding each other. They need enough room to float without touching or they will be misshapen. Let them simmer for one minute then flip them over with a slotted spoon and cook the other side for 30 seconds.
11. Remove them from the water using the slotted spoon and place on a clean kitchen towel that has been lightly dusted with flour. This will absorb some of the excess water from the bagels.
12. Dredge each bagel in poppy or sesame seeds on both sides and place on a pizza peel. If making plain bagels, cover the peel with whole wheat flour. Slide the bagels directly onto the hot stone. Pour one cup of hot tap water into the broiler tray and quickly close the oven door. Bake with steam for about 20 minutes, until richly browned and firm.
13. Break the usual rule for cooling and serve these a bit warm.
[Posted for educational purposes only]
Thanks so much. Now the book is complete.
Blessings,
Lydia
or the next page? It would be missing too.
Mini O
White space. Blank. :-)
Enjoy those bagels, Lydia!