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

whatatwit

Well, I've made up another batch, this one looks very wet almost runny....maybe it'll firm up after a spell in the fridge.

Petlamb

I now have a tub of dough sat growing... shall move it to the fridge soon...

nervously hoping this goes well - think i'll try my first bake day tomorrow with it!

deebee

what flour are you guys using for this recipe? strong/bread flour???

ethansmum

I keep on getting flat breads I'm using plain flour.

sashanut

I've done my first lot; it is now in the fridge in the mixer bowl with a shower cap 'hat'. I'm a bit nervous because i only had ordinary salt, so put less in & used 1/3 wholemeal & 2/3 strong white flour. It rose OK, then sank & still looks very bubbly. I would love to do a calzone with it if it turns out OK....

AussieLass

I made my dough yesterday and I'm making my first loaf today. I'm really hoping that it will rise like my normal bread as DH takes sandwiches for lunch. I usually make the dough in the BM and then cook it in the oven. Bit worried, seeing as it's so hit and miss with so many.

Trow

ethansmum wrote: »

I keep on getting flat breads I'm using plain flour.

What yeast are you using? And how old is it? Did the mixture rise when you first mixed it together?

ethansmum

I'm using a relatively new doves farm 'orange brick', the mixture did rise and infact was very bubbly. I put the ball of dough on a baking tray for 30 mins and it was on that that it spreadout into a giant pitta.

Trow

Was your oven hot when you put the dough in? Maybe the dough was too wet?

I'm not sure, sorry!

Topher

I had some success with the first batch (which is still going) but even though I'd cut short the sea salt to 1 level Tablespoon (T is tablespoon, right?) it was still far too salty for our tastes. The dough didn't rise so well, are you supposed to do any kneading with the lump you take from the refridgerated master dough? I didn't, and it took ages to rise just a little bit, and that was on a slightly warm oven top.
It still made an edible bread, I could see it making a great pizza base, and I'm not yet discouraged.
T