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

GreenManG0

ethansmum wrote: »

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.

Looking the the book: Artisan bread in 5 minutes day, there is a trouble shoot section that tries to identify whaat the cause may be. According to this section;
If you modify a recipe using more liquid (giving you wetter dough) maybe diffucult for the dought to hold a free form loaf shape, may spread laterally (hense you flatbread) but will do very well in loaf pans.

I use a mixture of bread flour and plain flour as my shole meal is bread flour and i have ran out of white bread four so now use plain.

If people are enjoying this method of beking i cannot stress how much i would reccomend the book, the first 31 pages tak you throuh tips, techniques and tools taking you step by step through the process, the instructions are detailed, but simple and quick to follw, combining them all creates a wonderful loaf!

Davgirl1

I've just cooked my first loaf. It looks and smells fantastic. Just got to wait for it to cool down to try it.
It is so simple to make - much easier than using the bread maker.
This is torture - I just want to eat it. Will let you know later how it tastes.

AussieLass

Well I cooked my first loaf today. It wasn't sticky like some have said. I put mine in a loaf tin. It didn't rise very much, even after 1 hour of sitting. It wouldn't have spread if I'd placed it on a tray. Cooked it, forgot the water tray :rolleyes: and it seemed to have risen a bit more in the oven. Tasted a bit salty but not too bad for my first loaf. I've got about 2 more loaves I"d say left with the dough.

Magentasue

Just tried my first loaf. Remembered the tray and then decided to put a tray of muffins in forgetting the water tray.

Mine didn't seem to rise much on the tray but did on hitting the oven. Not risen enough for sandwiches but fine to go with soup or salad. Can also see that it'll be good for pizzas too.

Will definitely keep it going. Have used my Kenwood bowl with shower cap (three for 79p in Boots) and it fits fine in my fridge - I do have a big fridge. Would like to see the book - we haven't got a 'proper bookshop' so will have to wait until I venture out.

Not sure about a tin loaf - how much do you fill the tin?

AussieLass

I filled mine about 1/2 way. But as you said, it didn't really rise much but in the oven it rose to about 3/4 up the tin. Normally it goes over the top. Think I'll fill it to 3/4 way next time. I really need my loaf for sandwiches.

Davgirl1

The first loaf tasted fantastic. The breadmaker is going in the loft and I shall be making bread like this from now on.
Can't wait to get the book - I'm hooked.

GreenManG0

Davgirl1 wrote: »

The first loaf tasted fantastic. The breadmaker is going in the loft and I shall be making bread like this from now on.
Can't wait to get the book - I'm hooked.

so pleased you love the method! it gets quite addicitve, you somehow manage to incorperate bread into everymeal, however with the recipes in the book it isnt hard, starters, mains sides and desserts theres even recipes for dishes such as spickey kebabs to go with pita breads!

Ran out of my last mix of dough so off to mix up some more so I can have pita breads with my low cooker chilli tonight!

Petlamb

well i have my first (little) loaf out of the oven and it is busy cooling on the wire rack.

I dont know how it will taste but it is looking hood - like a few have said it seemed to rise much more on hitting the oven than it did during the 40 mins rest.

Im hoping this one will produce a lighter texture as i have found that i can (with more conventional techniques) bake good tasting bread, but my texture is always too close, no matter what I do...

GreenManG0

Magentasue wrote: »

Just tried my first loaf. Remembered the tray and then decided to put a tray of muffins in forgetting the water tray.

Mine didn't seem to rise much on the tray but did on hitting the oven. Not risen enough for sandwiches but fine to go with soup or salad. Can also see that it'll be good for pizzas too.

Will definitely keep it going. Have used my Kenwood bowl with shower cap (three for 79p in Boots) and it fits fine in my fridge - I do have a big fridge. Would like to see the book - we haven't got a 'proper bookshop' so will have to wait until I venture out.

Not sure about a tin loaf - how much do you fill the tin?

I have a loaf tin that is 9x4x3", non tick this i quiteimportant as the dough is very sticky. I usually just pull of a piece the size of a 1 1/2 pound, size of a cantaloupe melon, shape the dough then stretch to an oblong the width of the tin, leave to rise in the tin for about 1hour and a half, usually when im preparing nd cooking dinner as the kitchen gets realy warm so it rises nicely, then pop into an oven at 230c for 35 mins, remembering the water in the bottom, I ususally put my grill pan minus the grill rask in the bottom to hold the water, so the loaf forms a lovely crust!

KAAT_LADY

hi everyone have just mixed my first batch of dough,,,,,then I thought I would read the thread and see what I have done wrong,, I followed the instructions so I have put too much salt according to some of you and too much yeast as well but will let you know how it turns out anyway


one hour later and it has more than doubled is this right it seems to be very big