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

Beccatje

Hey sis!!

My dough his resting now. it was a doddle to mix.
So I'm gonna see what happens next.

Oven is warming up now. Am also a bit worried about the temp. How long do you cook it for?
Or is that just a lucky guess?

Will let you know.

Becca


add on:

Oh MY G..WD!!!
I made a wee tryout bread cuz i'm too curious for my own good..
I took it straight from the starter and bung it in the oven.. so didn't let it sit for another hour.. couldn't wait..
and because of that it ended up a bit 'dense" in the middle.. but lordy... it tastes beautiful!!!
Got a good batch sitting resting now... so curious to see how that's gonna turn out...

Angelraesunshine

liz545 wrote: »

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!

Oo this seems interesting, i have got a good size wicker basket will give this a go this afternoon soo how it works. read up on wiki abou tit too.

thanks

newlywed

Hmmm looking at the video, my dough was much more sloppy than theirs so I have been out and bought more flour, and sea salt.

Will try again with less yeast and using weights/ml instead of my "cup" size mug

Just one question... can I mix wholemeal bread flour with normal plain flour?

Beccatje

I'm going to try and make "individual's" and stuck dough dollops in my muffin tin.

kids will love having their own wee bread I think. Will let you all know if it works.

Becca

Magentasue

Beccatje wrote: »

I'm going to try and make "individual's" and stuck dough dollops in my muffin tin.

kids will love having their own wee bread I think. Will let you all know if it works.

Becca

Yes, please do. I'm sure the bread will be OK but will be interested in how easy it comes out of the tin.

Beccatje

Magentasue wrote: »

Yes, please do. I'm sure the bread will be OK but will be interested in how easy it comes out of the tin.

Not expecting any trouble there. Dusted it quite liberally with flour

but will def. let you know. I'm worried if it'll not be all crust. Since it does make quite crusty bread... in such small portions, will there be any fluffly bread left inside or will it all be crust! :rolleyes:

Beccatje

newlywed wrote: »

Hmmm looking at the video, my dough was much more sloppy than theirs so I have been out and bought more flour, and sea salt.

Will try again with less yeast and using weights/ml instead of my "cup" size mug

Just one question... can I mix wholemeal bread flour with normal plain flour?

Yeah I should think so.
Don't see why not to be honest.

maybe do half/half.. or 1/3 wholemeal...

Butterfly_Brain

Kron wrote: »

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

No it should work using just the soda water

homeaway

sashanut wrote: »

I really like the idea of too - if only I could get it right.....perhaps it needs some experimentation; reading back over the thread. The blob effect can't be using ordinary plain lour as I used strong white flour & got the same effect. I made the full recipe, not half - & used 2lb flour, 2 tbsp orange brick Doves farm yeast, 1 1/2 tsp table salt & 750 ml warm water. Might try a loaf & attempt to bake it in a loaf pan so it doesn't s-p-r-e-a-d all over the baking sheet - but then, will it stick to the blasted loaf tin? I do have a floppy tin so I might use that....also I am using an Aga to bake in, so no temp control!!!

Any help/suggestions gratefully received TIA:D

I make mine with 2 pounds of flour( bog standard), 1 tablespoon of sea salt, 11/2 tablespoon of yeast and over 750ml of water( i just keep adding until all the flour is mixed in ) and it works with cold water! . It turns out better in a loaf tin but needs to cook longer than half an hour just make sure you grease the tin otherwise..... Oven has to be very hot. I have made it on a baking tray but it does not rise as much but tastes fine. For the pizzas i think i would try and use pizza tins as that makes a big difference. The only thing i have not figured out is how to clean the bowl that has had the yeast in without making a huge mess that sticks to the washing up sponge! I hope that this helps. I want to make the brioche next.

GreenManG0

homeaway wrote: »

The only thing i have not figured out is how to clean the bowl that has had the yeast in without making a huge mess that sticks to the washing up sponge! I hope that this helps. I want to make the brioche next.

You dont need to clean the bowl afte each use, they dough from the last batch adds a sour dough flavour to you next, so each time you get a slightly different taste. Although I only mange this twice then I think it is abittoo grotty, usually soak in warm water for ages then scrape a spatula around the side to remove the dough. It is tricky to clean though!