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

LittleBill

GreenManG0 wrote: »

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.

Thanks GreenMan' ...

The only 'luxury' bread I splash on is M&S's Green Olive Ciabatta's ... If i could recreate something like this I would be in Bread Heaven! .... ....

Just popped the uneaten half of my loaf in the bread bin ... even though the little fella had been sat on the board all night ... (had to go out) ... still nice and springy .... Is super bread!

Thanks again GreenManGO ... You are indeed a Star! ... :^)

LB

joanie

Well folks - I made my first loaf last night and you know what ? it wasn't half bad!!

I think my mistake was I didn't grab a big enough piece and put it in a loaf tin that was too big so it didn't rise as I hoped. But the crust was lovely and crisp but ever so thin. (unlike me when i've eaten all this bread :rolleyes: )

It was slightly greyish in colour but tasted just like toasted pikelets when it came out of the oven (crumpets to some of you - if you pardon the expression :rotfl: ).

anyway definately the best hand baked bread i have ever made! tonight I am going to grab another piece and put it in the BM to rise and bake and see what happens.... will let you know.

thanks Greenman for starting this and everyone else for hints and tips...

Winky,_The_House_Elf

I am usually more of a lurker, as by time I've caught up with the threads someone else has usually said what I wanted to say!

But WOW!!!! WOW:T WOW:j

The is life changing! I first read this thread last week and as I have been considering a "Panny" to save pennys.

That is now off the list!

I made a half batch eariler, using the 48p strong flour from tesco, and the easy yeast which was 8 satchets for 50p. (Used 1 satchet) I did need to use a litle extra water as it was very dry. I left in the airing coupbaord for about 3 hours as I had to pop out.

I couldn't wait for the oven to heat fully, so I grabbed a handful, rolled it really thin (on a floured board)and spread tom puree on it, a hand full of fresh basil, a pinch of oregano and sprikled with cheese- OMG! it was too good to be true!

I then made the rolls which are stunning! They will go really well with bacon and lentil soup we are having tonight and cost pennies!!!:j

Big thanks to GreenmanGo for bring this to our attention! I am in love!

Thanks for all the other suggestions, I am going to have to work my way through them all! :T I can't believe its so versitile, can't wait to try the pitta breads etc- its just there ready to go!

Beccatje

I thought I'd try another variation.
Subsituted one cup of water of 1 cup of olive oil and followed the basic recipe as usual.

After it's rest in the fridge, I chopped up some green olives and sun dried tomatoes.
I quickly folded them into the dough keeping it as light as possible so as to not knock any air out.
Left it to rest again while the oven heated and baked.

The result was YUMMMY!!! a little more dense in texture than the regular bread, but my DD3 who normally hates olives asked for seconds.

mumoftwo

For goodness sake sis, that is some loaf! Looks super yummy, it must be if even the fussy kid eats it.. It looks really great. Can't wait for the book

perrywinkle

Hi all,

made my first loaf of artisan bread this afternoon - not without a little apprehension given the mixed results which I have read about - and it was wonderful. Used coarse sea salt and also used polenta on the board before transferring it to the oven. Have been looking at possibly buying a baking stone then remembered that some time ago I bought a stone that you can cook things on (charity shop buy which I hoped would come in handy one day) - have to dig it out and have a look at it to see if I can possibly use it in the oven.
Looking forward to making lots more.
Thanks for all the hints and tips - they really helped.

Perrywinkle

joanie

Can I ask you how much of the mix was in that loaf above with the olives and toms? and did you put it in a tin or just on a tray?

thanks

by the way I put mine in a BM to prove and bake and it was slightly better than my earlier effort in a (too big) loaf tin in the oven. It turned out like we would call a cob loaf IYKWIM.

I went shopping tonight and only bought 6 buns and 1 loaf for the week. When they've gone we're back on the homemade stuff!

thanks to all
J

larmy16

Joanie I did not know you could put it in a bm to prove and bake. Which model do you have - is it the legendary Panasonic? I have one and this may be something I could try.

Well I had a slice of mine toasted tonight. It was good, but a tad heavy. My son said its good but I am not happy with the result yet. Will try again over weekend.

Beccatje

joanie wrote: »

Can I ask you how much of the mix was in that loaf above with the olives and toms? and did you put it in a tin or just on a tray?

thanks


J

This loaf was about 2/3 of the entire mix. And I baked it in an old fashioned breadbaking tin.

Beccatje

mumoftwo wrote: »

For goodness sake sis, that is some loaf! Looks super yummy, it must be if even the fussy kid eats it.. It looks really great. Can't wait for the book

Me neither!!
I want all the juicy details.
I really REALLY want to know how to make Brioche... how to keep the crust soft and squishy and all.

Guess what we'll be doing when you come over here huh?...

:T