Artisan Bread in 5 minutes a day; recipe at post 30

GreenManG0

This is my first post, so I hope i dont screw up, however I really thought peple would be interested in this method from hat I have seen whilst lurking in the backgrouond of the boards;)
I would consider this bread making technique to be OS.
This may sound like a promotion but I swear, do not work for the publishers, this book really has cut down on the amount of bread products I buy, (no more, bread, pita, batches & naan when shopping), and has increased the quality of the food I now eat. The preparation time is minimal aswell, the basic recipie make four one pound loaves, which is always a bonus.:j

You mix up the basic dough mix (NO KNEADING REQUIRED) store in a non airtight bucket/container, leave to rise in a warm spot for 2 hours. Then store in the fridge for up to 14days! (dough can also be frozen for around 3months, & just defrosted overnight in fridge ready to use)

http://www.artisanbreadinfive.com/
*edit to remove recipe* please see link above for recipe!

The basic Boule dough can be used to make: crusty white loaf, pizza dough, calzone, naan bread, pita bread, baguette and even sweet recipes such as sticky caramel and pecan rolls.;)
The book is defiantly worth it for the amount of recipes, but Zoë’s site gives you lots of recipes to try out without having to purchase the book first if you a uncertain of the method/recipes: http://zoebakes.com/?cat=13

npsmama

I have the book and absolutely love it.
I am a self-confessed bread-snob and I was highly sceptical at first but the recipes really do work.
Tip: use fine SEA salt NOT table salt...if you use table salt it will be disgustingly salty...ask me how I know!
Also, I only use 1 tablespoon of yeast.

My favourites at the moment are the Olive Oil Dough and the Oatmeal Bread.

GreenManG0

I have the olive oil dough in the fridge at the moment, I am loving calzone usually mkeon up with left overs in fridge, mushrooms perrpers tomtos and chees nd pop in the oven whilst im getting ready in the morning, tasty and filling luch that looks like you got it from a fancy bread shop!
How did you discover the saltiness?
glad to heard from somebody who loes this too!

thriftlady_2

I'm intrigued -how big does the container need to be to store the dough? I have several 4 litre size plastic tubs -would they do ?

Twig

This recipe looks great - specially cos I don't have a breadmaker. This is probably a daft question but what do you mean by unbleached all purpose flour? and how long would you bake rolls for and at what temp?

Thanks

twink

looks interesting but is granulated yeast the easy yeast?

cheeks

This sounds really interesting, i've only recently started making my own bread using a bread maker and we are really enjoying the results! This sounds like fun too!! Thanks for the links x

katieowl_2

Thanks for posting that GreenManGo... can you enlighten me a little further on the technique you use for cooking Nan and Pitta with this recipe??? I'm missing my Aga terribly (turned off for the summer to save money!) and I've been looking at indian breads that I can cook on camping gaz, or in an improvised oven in the gas Barbeque... how does she suggest you cook flat breads?

Regards

Kate

mioliere

I like the sound of this but, like Twink, would like you to clarify about the yeast and, like Thriftlady, about the size of the container, please! Thanks - I will definitely give it a go.

whatatwit

This looks really interesting, on the link given, Zoe uses a bucket/tub of about 6 qts. This is about 12 pints, but I was thinking of reducing the starting quantity as I only have 1 little fridge now.

npsmama

To answer a few questions:
- any yeast will do, I use non-instant granulated bc I buy it in 250g tubs and it's cheaper
- i use my Kenwood Chef bowls with a shower cap on top. You need something that can hold the dough doubling in size
- flour: I have used strong white flour and also 00 pasta flour ( I make so much bread that i order flour in 25kg sacks from Shipton Mill). I also used plain flour once but I don't usually have it around.
- salt: I first used table salt and the bread was flat and disgusting! I looked on the authors' website (which is excellent) and saw that sea salt and table salt are not the same thing when it comes to saltiness.
Bread is my passion so I frequent breadmaking forums and therefore read up a lot on this method before realising I was having issues bc of salt. I was also advised to reduced the yeast to 1 tablespoon and with those changes the bread is fab.

Hope this helps a little.

I love talking about bread and my mission in life is to tell the world about real bread so feel free to ask any questions...