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

catnap53

carriebradshaw wrote: »

Any ideas how to make a softer crust rather than crusty anyone? MY OH doesn't like crusty bread unless he's having soup

I am sure that there are other ways of softening the crust (milk in the recipe I think, will check it out) but the easiest I find (with traditional bread too) is just put them on a rack to cool with a clean tea towel over them.

HTH and good luck with your next lot.

Zzzzz

npsmama

brush the crust with olive oil as soon as it comes out of the oven

larmy16

Hi I made some of the cheese topped rolls this weekend. I am sure I left them in too long as they were extremely well done and a bit too hard to eat!

I was wondering if anyone can tell me how long they leave theirs on for and also would it work to turn the oven down a bit? I did these on 230 and it seems they cooked quickly on outside but inside was doughy (again)!

I would think rolls would take much shorter time than a loaf? I dont want to waste any more dough!!!

npsmama

very helpful video from the authors: http://www.startribune.com/video/11967361.html

donna73

larmy16,
i cooked my rolls at 200 degrees its a fan oven though, for about 10-15 mins, hope that helps

homeaway

larmy16 wrote: »

Hi I made some of the cheese topped rolls this weekend. I am sure I left them in too long as they were extremely well done and a bit too hard to eat!

I was wondering if anyone can tell me how long they leave theirs on for and also would it work to turn the oven down a bit? I did these on 230 and it seems they cooked quickly on outside but inside was doughy (again)!

I would think rolls would take much shorter time than a loaf? I dont want to waste any more dough!!!

I turn the oven down if they are browning too much. To test if they are cooked you just take them out and knock on the back with your knuckles, if it sounds hollow then they are cooked if not just put them back for a few mins. Hope this helps

mumoftwo

larmy16 wrote: »

Hi I made some of the cheese topped rolls this weekend. I am sure I left them in too long as they were extremely well done and a bit too hard to eat!

I was wondering if anyone can tell me how long they leave theirs on for and also would it work to turn the oven down a bit? I did these on 230 and it seems they cooked quickly on outside but inside was doughy (again)!

I would think rolls would take much shorter time than a loaf? I dont want to waste any more dough!!!

I heated the oven up to 250 and then turned it down to 220 when the rolls went in, cooked for 15 minutes.

larmy16

I have just made the most perfect cheese topped baps. The verdict - Better than shop ones.

I brushed the tops of them with milk before placing the cheese on. I did not score them.

They look perfect like shop bought ones but taste better! This produced a much softer crust and I will do this on loaves in future. Baked them at 200 deg for approx 30 minutes, switched oven off 5 minutes before end.

Very pleased now!:j

npsmama

I have just baked the Limpa Bread recipe from the book and it is wonderful.
I also made the Wholewheat Sandwich loaf but used oats instead of wheatgerm and it is delicious.

I'm still working on making pita from the master recipe.


In my dreams I dream of baking as many recipes as I can and taking photos and blogging them...but then reality hits home...maybe it's (another) one of those things I'll do when the kids are grown...yeah right!

GreenManG0

Hello everybody?
Hows the bread making going this week?
I think i am going to HAVE to try the cheese topped batches tonight, everybody has been so sucessful with them, and the though of them being BETTER than the shops is way too tempting!
For a less crusty crust it look like you add 1,1/2 sticks of butter and 2tsp sugar the the master recipe (7 cups flour) the fat from the butter prevents a crust from forming, I will try this recipe tonight (or this week if i do not get the time) and report back!
Flicking through the book this morning there are so many recipes to try, npsmama have you tried bagels yet?