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

Magentasue

Tricia2008 wrote: »

I would love to try making this, but I can't see to find the basic recipe on the site previously mentioned, could someone PM the basic recipe?

I would be really grateful

It's at the bottom of this page:

http://www.artisanbreadinfive.com/

I used - 2lb flour, 750ml water, I tablespoon yeast and 1 tablespoon salt.

Yategirl

just made my first loaf - the dough was very wet - almost poured into the tin and came out of the oven very doughy...

can I add more flour to the dough I have left to make it a bit firmer? I obviously didn't cook it for quite long enough - how long do you cook yours for?

Beccatje

Yategirl wrote: »

just made my first loaf - the dough was very wet - almost poured into the tin and came out of the oven very doughy...

can I add more flour to the dough I have left to make it a bit firmer? I obviously didn't cook it for quite long enough - how long do you cook yours for?

Yep add flour if it's too wet. It should be soft and almost runny. put your finger on it and it'll come up with globs of dough on it.
But not runny like you can pour it.

Mine was soft and squishy so that I just couldn't hold it in one hand very long before it would start to 'ooze' off through my fingers.

I cooked mine about half an hour. Just keep watch. When the top is a dark golden brown and it sounds firm and slightly hollow it should be good. (mine was) but I'm no expert..

Becca

Davgirl1

Don't do what I did today - put my dough in the airing cupboard to rise and somehow forgot about it. When I found it it was all over my clean towels and bedding. What a mess. I managed to salvage enough for a loaf but I'll have to make more dough tomorrow.

Beccatje

Davgirl1 wrote: »

Don't do what I did today - put my dough in the airing cupboard to rise and somehow forgot about it. When I found it it was all over my clean towels and bedding. What a mess. I managed to salvage enough for a loaf but I'll have to make more dough tomorrow.

:eek: :eek: :eek: :rotfl: :rotfl: :rotfl:

(sorry)

larmy16

I made up this dough tonight. Left it two hours and then pulled off a bit as described. Oven 230 and baked for 35 minutes. It was lovely and brown and had risen but not greatly so. The texture of the bread was a little damp but had nice holes.

I ate a few slices straight away. It was nice, but as I have not eaten bread in ages, I think any bread would taste nice. Is it supposed to be fairly moist inside?? Anyway will have another go tomorrow after it has been resting. Is that right you then leave it for 40 minutes to prove before baking. Sorry so many questions but I do want to get this right.:)

catnap53

I intended to make this the first day it was posted, but have only just got round to it. Made a half batch in case I made a mess of it. The first round loaf is cooling now, well when I say cooling it is already minus two slices!

Nice open texture, but quite weighty for the size, if that isn't a contradiction.

I used bread flour, but put a little less in rather than adding a bit more water. My dad was a baker and I always remember him telling me about the protein content and water absorbency of various flours. He said Canadian wheat made the best bread.

I am sure it will be fantastic with butter and apricot jam for breakfast. Hope it cools soon, I really need to go to sleep.

Thanks to everyone for posting their trials, errors and successes.

Edit: Couldn't wait for breakfast time, yes it was really nice as a huge chunk with slightly salted butter and apricot jam. It reminded me of a school trip to Rome when I was 14................

Zzzzz

Trow

Well I made my dough yesterday and baked it this morning for breakfast. The whole family love it, I reckon this will be a family staple. So much less faff than the breadmaker... hmmm, yet another redundant kitchen appliance...

mumoftwo

First loaf baking as I type, and a batch of cinnamon rolls rising, not sure if that will work. I just flattened out a piece of dough, rubbed some Flora on it, sprinkled some demerera sugar mixed with cinnamon and some walnuts I found in the cupboard, on it rolled it up and cut in slices and are now resting on a baking sheet, wonder if it will work..

I am waiting for the book to come, so I can try out some more recipes.

mumoftwo

Well, here is it, I just had a take a picture (or 2)

I cut the first slice, still far too hot but couldn't wait to try it and it tastes great.