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

memorygirl

Does anyone know if you can freeze this dough in the raw and then bake it afterwards?

Was thinking of shaping the dough into pizza bases - making up the pizza and then freezing them unbaked. Kinda like the frescheta ones.

Would use up allthe odds n sods in the fridge and give me a couple of "ready meals" in the freezer.

Hope someone can help

Memorygirl

lauren_1

This stuff rocks!
So simple yet brilliant results, its one of those 'why didn't i think of that' moments.

I half the salt though as my kids eat truckloads of it and add just a touch more water, i found it gives me a smoother crust and a bit softer inside.

So far we have made from the dough

Mini garlic balls
French bread
Panini breads
Poppy seed plaits
and crusty cob buns

We are trying pizza tonight, letting the kids add their own toppings

Angelraesunshine

wow my 2nd try has worked out far better, more of a rise and taste great, Dh thought it was going to be too dense but said how great it tasted, but to put it on my 2lb loaf tin to cook it still does not come out as big as i want i used about half the dought hat i had made thinging that if it made 4 1lb loaves that 1/2 the mixture should be fine, but it is just not big enough for a good size sanwich to give to the kids for lunches.

GreenManG0

memorygirl wrote: »

Does anyone know if you can freeze this dough in the raw and then bake it afterwards?

Was thinking of shaping the dough into pizza bases - making up the pizza and then freezing them unbaked. Kinda like the frescheta ones.

Would use up allthe odds n sods in the fridge and give me a couple of "ready meals" in the freezer.

Hope someone can help

Memorygirl

Yes you can just pull of grapefruit sized (1pound) pieces shape into a all and wrap in clingfilm, then freeze (you can for upto 3months) then just leave in the fridge overnught to defrost and shape as usual.

spanner07

Been following this thread and have manged to make a fab (but a bit flat!) white round loaf. I am now on my second bowl of dough, and decided to add some chopped sun dried toms, with the rest of the ingredients and amounts the same. This one just hasn't bubbled up and grown the same, help! What can I do to save this batch?
Also, I don't seem to be getting much oven lift (i think thats the term?!) at all. I heat the oven up to 250, then add boiling water to my grill pan in the bottom, and allow the oven to come back up to temp, then I put the bread in. It lifts a little, but not enough to stop the dough being quite stodgy. How can I improve this? Its def not because the dough is too dry, its gloopy and sticky! - have checked it against the videos on you tube!
Thank you!!!!

Kron

Thank you Butterfly Brain. I tried it again adding Xanthum Gum but it still didn't work. My daughter was only diagnosed with Coeliac a couple of months ago so we are fairly new to this!!!

I'll have to try with soda water. Do you add anything else?

Thanks for your reply.

Karen

1sttimer_2

Hi, I made my first batch at weekend and cooked first loaf Sunday AM. Put it in a loaf tin, it looked wonderful, but when cut, there was a huge hole in the centre with was totally uncooked! Rest tasted ok, so what did I do wrong?
I used Dove organic bread flour, instant yeast, rocksalt and hand hot water as an earlier post said. Left it to rise for 2+ hours, it rose up great in bowl, then put in fridge overnight. Before baking I gently 'folded' it like the video showed and put it in my tin and left it to 'rest' for about 45 mins (didn't look to rise very much) before cooking it in a hot oven for 30 mins. I put a cupful of boiling water in roasting tin on tray under loaf. It used up about 1/2 the mixture but loaf was only about 1/3 size of a 1 lb loaf.

Will try a 'boule' to see if that works out any better tonight.

GreenManG0

Samphire wrote: »

Re the issue of spreading dough - I was looking on the artisan bread in five website and it looks like this may be down to using plain flour..? It looks like "all purpose" flour in the US has a little more protein (gluten) than our plain flour. I looked on my packet of tesco plain flour and it said 9% (ie in the nutricional information bit it says 9g protein per 100g), my tesco bread flour has 12.1% protein. To quote Jeff (one of the authors of the book)
"Nine percent is really a bit too low and your loaves may spread out too much, even if you adjust the water. That protein (gluten) helps it rise vertically."
He says the recipies are tested with flour of around 10% protein, so it may be worth trying a combination of bread flour and plain to get around that average.
He also says that if you use a higher protein flour you'll need to add more water, which explains why I needed to add more to mine yesterday (I used bread flour).
I found this info on http://www.artisanbreadinfive.com/?p=140. I guess with experimentation we'll come up with a good UK version of this between us!!
I've ordered the book from my friend who owns our local bookshop, and I can't wait!!! Thanks for the OP GreenManGo!!!

Samphire,
Thank for this info, I had never really understood this part of the process until you explained. Looking on my bread packets the wholemeakl bread flour i use is 12.6% protein, which is mixed with my plain flour which is 9%, so overall I would have an average of greater than 10%. I have only made white loaves with bread flour, and use plain flour for my wholemeal mixtes, not quite sure why but there is method to my madness now!

On a moneysaving drive I have changed my usual doves organic plain white bread flour to tescos white bread flour (still keeping my wholemeal doves organic, its a compromise I can do) my first loaf using a different flour was not alot of difference, the loaf was high but not wide, I think alot of that has to do with the shaping of the dough

Lauren_1, how do you make the mini garlic balls? Sounds delicious

liz545

I haven't tried this recipe yet (no room in my shared fridge for the starter!), but on the issue of loaves spreading and losing their shape, I tend to use a banneton for the proofing stage. They're very common in France and Germany where they make lots of open-textured bread, I use one of these: http://www.manufactum.co.uk/Produkt/173825/838298/CaneBreadRisingBasketBanneton.html
but you'd get a similar effect from a wicker basket lined with a well-floured teatowel, or a bowl that's been well oiled so it doesn't get stuck before you bake it. HTH!

mumoftwo

Going to make this dough today and see what happens. It seems that it is a hit or a miss by reading all of your attempts, so fingers crossed. Just a bit scared about having the oven up so high, that the crust will burn before the bread inside is cooked but will deffo give it a go, even bought cheap showercap in Tesco :rotfl: Wish me luck, will report back later...