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

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?

and it also says to use a serrated bread knife

HTH
Perrywinkle

HypnoNu

thanks perriwinkle! You'll have to let me know how you get on... we can compare our loafs!

Beccatje

LittleBill wrote: »

Hellu All ...


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 ... :^)

Fresh or dried yeast, I would think you can do both. Wouln't know how much though. sorry
What I'm trying today is: a seperated batch.
I mixed up the master dough, then split it in two. One half gets left as is. The other half i added sugar and a dash of cinnamon to make sweet rolls with.

Will let you know how it works.

I can't answer you last question either. That's the thing I like in this dough, it does not contain any fat.

Becca

LittleBill

Beccatje wrote: »

Fresh or dried yeast, I would think you can do both. Wouln't know how much though. sorry
What I'm trying today is: a seperated batch.
I mixed up the master dough, then split it in two. One half gets left as is. The other half i added sugar and a dash of cinnamon to make sweet rolls with.

Will let you know how it works.

I can't answer you last question either. That's the thing I like in this dough, it does not contain any fat.

Becca

Thanks Becca' ...

Good idea spitting the dough ... I will make a smaller amount next time and work in a little oil/olive/tomato ... see what happens ...
Latest News from the Oven Door .... I am WITH Bread! ... :T

The dough took ages to rise ... thought the dried yeast I had had died a death ... but it got there eventually ...

Pulled off a lump and baked ... large cob 8'' across ... took about 22 minutes @ 200c ...

Verdict .... The texture is denser than I imagined ... and I erred on the side of too little salt ... but for the effort put in ... a wholly pleasing result ... I have made bread before ... by hand ... have never succumbed to the breadmaker ... ... but this will definitely get me making more bread ....

I got some more flour ... I used an 'old' bag of Strong Tescolditz Flour ... also some free fresh yeast from ... will experiment more ... the brioche sounds a good next step ...

LittleWithBreadBill ... :T

larmy16

Well my ds and girlfriend have sliced the bread and tried it. She said it was nice - was she just being kind?????????? It looks very dense and a bit heavy (again). The bread itself looks great - its just the texture. Not atall light like the piccy of the clever lady!:D

Well next thing to try is some fresher yeast. Also I did not leave it to prove for 40 minutes only about 20 - could that be why??

I shall force my fella to eat some of it tonight as this loaf is not going to waste!:rolleyes:

Also I am grinding up some coarse sea salt in my pestle and mortar. Do you think this could be an added factor, that it is not fine enough???

joanie

Right guys - i'm still a way behind most of you..... been at work today and raced home from work tonight so that i could bake a loaf:j .(how sad is that:rotfl: :rotfl: :rotfl: )

pulled off a chunk - quite sticky and very holey (slightly lower in the bowl after 17 hours in fridge!) did the pulling - gently with flour- and popped into a loaf tin to rise.... i've popped it into the airing cupboard for the 40 mins as fridge is extremely cold and I want the yeast to start again (right???).
only problem is DH has nabbed the oven ahead of me as he is doing tea tonight so probably will be about 8 o'clock before i see the results..


OH! I am going to be sooooo disappointed if this doesn't work

will drop back later..

j

GreenManG0

morganlefay wrote: »

This sounds so good I have ordered the book. BUT I had just got myself used to eating 100% wholemeal bread with added seeds, made in Panny (very good, but of course takes 5 hours to do ) and I'm wondering if the '5 mins' method would work with 100% wholemeal flour (either strong or not), and whether anyone has tried adding seeds to one of these loaves ? I usually add 45g of a mix of pumpkin, sunflower and sesame when my Panny beeps (don't have automatic dispenser thing). Perhaps I'll just go and try ! It sounds so very convenient and quick. Thanks GreenMango :T

I think you will be pleased whenyou recieve you book morganlefay there is a recipe for 100% wholemeal bread!

GreenManG0

LittleBill wrote: »

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 ... :^)

Evening, this thread has grown so much in the last day or two!

For an olive oil bread us 1/4cup oil and 2 3/4 cups of lukewarm water. I love to use the olive dough to make pizza based with!


For flavored breads mix up an oil oil/boule dough, pull off a piece to use, place your flavorings ie herbs and fold these into the dough as you are shaping ready to rest and bake.

champys

I still had some dough sitting in the fridge from my first trial batch, and this evening I tore off a piece and made a little 2-person baguette, to go with the canneloni I was making. "Where did that come from?" enquired DH who realised we hadn't been to a shop for more than a week. It was fresh and crusty as if it had come straight from a bakery.
Now I thought I could justify ordering the book. Would you believe - it is out of stock at Amazon UK! Waterstone's shows 7 weeks waiting time.... I may have to resort to Amazon USA, where it still seems available.

larmy16

champys wrote: »

I still had some dough sitting in the fridge from my first trial batch, and this evening I tore off a piece and made a little 2-person baguette, to go with the canneloni I was making. "Where did that come from?" enquired DH who realised we hadn't been to a shop for more than a week. It was fresh and crusty as if it had come straight from a bakery.
Now I thought I could justify ordering the book. Would you believe - it is out of stock at Amazon UK! Waterstone's shows 7 weeks waiting time.... I may have to resort to Amazon USA, where it still seems available.

There is a UK seller with it for £9.61 + £2.75 delivery. Aprohead - I have used them before they are very good. I am still resisting getting this book as I just can't afford to either buy it, or put back on all the weight I have lost from cutting out bread!!