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

newlywed

Yeah I'm sceptical too - planning to try pizzas at the weekend - but have bought ready made value bases just in case

donna73

thanks for starting this thread greenman Go
made my first batch this afternoon and just baked 2 loaves in 1lb loaf tins. really didn't think it would work....but it did
the dough was only about half way up the tins when i put it in the oven, but it rose up fine.
the crust is good even though i didn't put the water in the oven- i've got a fan oven so don't know if that made a difference?

with the salt i crushed up some rock salt with a mortar and pestle and added the amount it said in the recipe and it tastes fine.
i'm so excited about it that i think i'll post a link to this thread on my blog (www.amoregreenandsimplelife.blogspot.com) to spread the word.
i'll definately try some of the other recipes with it now.

Topher

I'd just like to thank people on here, as I've now got a dough on the go and its looking good so far. (Can't believe I actually got excited about getting it going.... Saddo).
Topher

ishbel76

How wet is the dough meant to be? I tried it yesterday and the dough turned out quite dry. When I tried the bread I almost broke my teeth on the crust. Should I have added a bit more water to the dough or is there somthing else I could be doing wrong?
Thanks for your help with this.

annscullamus

I just baked my first lot, and the dough felt too dry so as everyone, including the video said it should be wet I put in another 1/2 cup of warm water, even after binding the dough. I slopped it around with my hands, let it rise for 2 hours which it did - and today baked a lovely small loaf for 1 which was quite delicious!

I also halved the amount in the first place as I felt I could not manage the full amount, even in 2 weeks.

A great success, and thanks for the articles and tips everyone!

blue_sushi_cat

When you touch the dough it should be sticky... did you use the amount of water in the recipe?

ishbel76

Yeah, I put 3 cups in. Mind you I think the weather can affect the flour absorbancy......I'm sure I read that somewhere anyway.
I could have knocked someone out with my rolls. Will try again!

champys

annscullamus wrote: »

I just baked my first lot, and the dough felt too dry so as everyone, including the video said it should be wet I put in another 1/2 cup of warm water, even after binding the dough. I slopped it around with my hands, let it rise for 2 hours which it did - and today baked a lovely small loaf for 1 which was quite delicious!

I have mixed up my first batch of dough today, and also think it should probably have been wetter....it has risen fine though, and is now in the fridge. I will try baking tomorrow - if it still feels dry I will do same and add some more water and let it rise again before I bake it. Strange, because usually the flour in France requires less water than in the UK (I usually put in less than specified for the BM recipes).

GreenManG0

ishbel76 wrote: »

How wet is the dough meant to be? I tried it yesterday and the dough turned out quite dry. When I tried the bread I almost broke my teeth on the crust. Should I have added a bit more water to the dough or is there somthing else I could be doing wrong?
Thanks for your help with this.

The dough should be wet, so that it sticks to your fingers when you try to poke it.
I have been known to rescue a dough that looks dry after the inital 2 hour rise by pouring another 1/2 - 1 cup of room temp water, over the top of the dough, then just bungiing it in the fridge until you want to use it, the dough should have absorbed the water by then, so it will be nice an sticky.

Good luck with your next try, it is an easy method. Its just making sure you follow the recipe carfeuuly and abitof trial an error!;)

ishbel76

Thanks GreenManGo, will try that. I'm determined to get this right...how hard can it be?