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

joanie

yes I think i have used too much yeast either that or some small creature has got in and is swimming around in there:rotfl: . The only thing holding it the mixing bowl is some oiled cling film! and i can see it moving and bubbling:eek: :eek: :eek: it's like its on a slow simmer!

it's getting too late for me to cook tonight so will pop it in fridge and cook it tomorrow night (as long as it hasn't flowed out of the fridge!):D

j

LittleBill

Hellu All ...

I have sort of let this thread pass me by ... but decided to wade in tonight and see what it was about ...

Wow! ... what a lot of happy-little-bread-makers you are ...

I have read as mush as I can ... my eye balls feel like they may pop out and roll across the desk .... and I have copied and pasted the master recipes on to something printable ... I intend to try tomorrow ... as I am sure I have some dried yeast etc ...

Could i please ask a couple of questions I do not seem to be able to find answers for ...

Can you use fresh yeast instead of dried ... ?

... and ...

If you wish to make 'flavoured' bread ... ie tomato/olive etc ... Do you need to make a whole batch that flavour ... ? ... or can you add additional ingredients to the plain master dough ... ?

Is there a recipe that features any oil ... ie ... to make it more like Italian breads ... ?

Many thanks in Anticipations ...

LittlePreBreadMakingBill ... :^)

larmy16

I was not happy with my first batch of bread, a bit sticky and doughy but I was using some Dove flour which also produced a brick in my panny.

Tonight I mixed up some of the Tesco pink bread flour and I can already see a difference. The dough has doubled. It is now languishing in the fridge and I shall bake some tomorrow. Hopefully it was the flour that was at fault and not me!!!:rolleyes:

What was great was not having to wash out the container as they said it just improved the bread! How often does that happen, not having to wash something up??

larmy16

OK baked some dough this morning. It is marginally better than the other ones I made which incidentally are in the bin (not very MS). It did rise better and as I am on slimming world I can't really even eat any so will leave it to my ds and his girlfriend to decide which is better Panny bread or the Artisan.

It still feels heavy and the texture not light like that lovely piccy put on before. My last attempt will involve some new yeast and if I still get these results it will be back to the Panasonic. Am I alone? I feel such a failure - following the recipe and instructions so don't know why the bread is so, well, heavy?

newlywed

Beccatje wrote: »

Those of you having trouble: what are you doing differently to us then?

If I knew that I'd change it :rolleyes:

No idea - going to try weighing the flour and using ml for the water (and less yeast coz it really tasted yeasty) - other than that - who knows

mumoftwo

I think the yeast sounds a bit much, 2 tbl spoons? The recipe only says 1 1/2 and I only used 1 and it came out great. I did use some strong bread flour as well, since someone posted on here about the low gluten in our normal plain flour. Second loaf came out just as nice. I am converted and can't wait to get the book so I can make more recipes.

AussieLass

I used 1 tbs of yeast too. I had a little bit of dough left so made a round loaf & did the slash thing on top & remembered the water. We had it tonight with soup. It tasted lovely & DH has commented that it's nice for work too.

Made up another batch of dough today. I could only use white flour this time as I had run out of wholemeal. Thanks so much OP for the recipe. :T

LittleBill

Goodness that was almost too quick ...

I have mixed my master dough ... Do not have the benefit of the 'Showercap' ... (If they gave out medals for such a thing .. that should win one the size of a dustbin lid!) ...

Stand back and play the waiting game ....

(10 seconds later)

(Homer Simpson voice) ... "I'm bored ... Who's for Hungry Hippo's?"

LittleAlmostBreadMakingBill

HypnoNu

I've been reading about this over the last few days and finally thought I'd give it a go....I've made my dough, rested, refridgerated and made some into a ball.... do i slash it now before it rests again or do i slash it just before it goes in the oven?

perrywinkle

HypnoNu wrote: »

I've been reading about this over the last few days and finally thought I'd give it a go....I've made my dough, rested, refridgerated and made some into a ball.... do i slash it now before it rests again or do i slash it just before it goes in the oven?

Hi,

just trying this for the first time too - checked the book and it says to dust the top of the loaf liberally with flour and then slash the top after the resting time whilst the oven is heating up.

HTH
Perrywinkle