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

Leopardlady

Well my first attempt was a great success, there is still half of the dough in the fridge.

I made a small loaf on the first day and then made pizza last night. The base was a little bready for me, but i was happy as i made it all and it was good for me, so will do it again!

Great thread will be making this for quite a while i think:)

GreenManG0

Glad to hear everybody is enjoying the method.

For pizza and calzone i roll the dough out to be very thin, less than 1/8", usually only using a piece the size of a small apple to create a large pizza. keeping the surface floured so it doesn't stick. There is no need to let this dough rest, just pull a piece from you tub, roll top and pop in the oven, i take around 15mins start to end.
This dough is so flexible you can even put it on your hands and pretend to be a master pizza maker tossing it from side to side!

Pizza, bake for 8-10 minutes as high as your oven will go.
Calzone, bake at around 230 for 20-25mins

I am just tucking into a very tasty, tomato, pepper, mushroom and cheese calzone for lunch and it is delicious and very filling!

GreenManG0

FelineFantastic wrote: »

Sorry for what may seem like stupid questions but....

... for the basic mix I don't pre-mix the yeast and let that rise I just mix in the granules in the main mix?

... for the calzone if I get the dough from the fridge do I just roll it out straight away or do I wait any time-- and what temp to cook and for how long?

Thanks very much- am looking forward to trying this out!

You literally chuck water, yeast, flour and salt into a bowl, stir with a wooden spoon, place cover over and leave to rise for 2 hours then pop in the fridge for upto 2week. It really is that simple!

memorygirl

Cooked my first batch this morning - popped on on the wooden board to cool whilst I went to peg out a triple load of washing and walk the baby and dog.

Family came home for lunch and THEY HAVE SCOFFED THE LOT!!!!!!!! with homemade jam. Didn't even leave me a crust to taste GRRRRRRR!!!!

Question - does it taste as good as it looks?

Memorygirl

PS I'm gonna make another loaf this afternoon when they've all gone back to work. :-)

mum2many

GreenManG0 wrote: »

Glad to hear everybody is enjoying the method.

For pizza and calzone i roll the dough out to be very thin, less than 1/8", usually only using a piece the size of a small apple to create a large pizza. keeping the surface floured so it doesn't stick. There is no need to let this dough rest, just pull a piece from you tub, roll top and pop in the oven, i take around 15mins start to end.
This dough is so flexible you can even put it on your hands and pretend to be a master pizza maker tossing it from side to side!

Pizza, bake for 8-10 minutes as high as your oven will go.
Calzone, bake at around 230 for 20-25mins

I am just tucking into a very tasty, tomato, pepper, mushroom and cheese calzone for lunch and it is delicious and very filling!

sounds good
got my last lot resting so hopefully this batch will finally work.
going to try different flour next time.

FelineFantastic

Thanks very much GreenManGo (hope I got your name right there!) will be trying this out then!

See how we all want to makes things more difficult!! It seems mad to not let the yeast grow a little bit first- but this is easy and I am going to go with the flow!

mum2many

woohoo

these have come out tons better.

thanks GreenManGo

blue_sushi_cat

GreenManG0 wrote: »

Glad to hear everybody is finding the method easy!
I also have found the bread to be alot tastier than any other method. Just like it is fresh from the bakers!

for the brioche dough LeopardLady try this link, delicious!:
http://steamykitchen.com/blog/2008/01/12/caramelroll/

:eek: do you have any idea what you've done to my diet? :rotfl:

I'm really impressed with this - i finished the last of the dough this morning by cooking a fresh loaf for breakfast and the boys finished it off.

Thanks so much for posting the original recipe

newlywed

So, I'm interested... let me get this straight....

I bung the stuff in a bowl, mix it up a bit. Leave it for 2 hours. cover it and put it in the fridge and then next day grab a bit off it roll it out and put pizza topping on and bake?

Then next day grab a bit off and make into a loaf, leave for an hour and on the tray and then bake???

Really? That easy? Even for a numpty like me????

champys

I am going to have to try this too - even though I have such a solid routine with my BM. It all sounds too wonderful to be true.
Does anyone know whether this dough is suitable to make a (sort of) French stick? That way I could really impress the neighbours next time they come round for dinner...... :-)