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

2cats1kid

Thanks, Lauren_1! I'll try that with the lump in the fridge.

I have to say I tried some this morning (first impressions were from it straight out of the oven, as that's normally when bread is at its best) and it is lovely. Gave DH a chunk this morning and he grudgingly admitted it was good bread too, so definitely worth working on, I think.

Is the book good - I've put it on my Amazon wish list.

larmy16

For a softer crust adjust the amount of water used in the steaming, i didn't realise it but watching another of their youtube video's they put a broiler or roasting tray in to pre-heat too. When its heated enough chuck in a pint of water so it steams immediatly and put the bread in.

Well I brushed my rolls with milk, made them fairly wet, and they came out beautifully with a nice softish crust. I can't see why this would not work on a loaf? Worth a try anyway.

Guapa1

As we're in a thread about dough what is the best way to wash the utensil/bowl? Do you just have to face the fact you'll lose a sponge?

sashanut

Guapa1 wrote: »

As we're in a thread about dough what is the best way to wash the utensil/bowl? Do you just have to face the fact you'll lose a sponge?

From what I read it's not necessary to clean the bowl - in fact, it's prefereable to start another batch off in the same 'used' bowl. That's what I did & the second batch is far better than the first although that could be due to using a different mix, too HTH

larmy16

Guapa1 wrote: »

As we're in a thread about dough what is the best way to wash the utensil/bowl? Do you just have to face the fact you'll lose a sponge?

I used a very large tupperware box I had but it was taking so much space up in the fridge, I bought a smaller and taller one from the pound shop (it was 2.99!). I washed up the other one and it was a nightmare! Like you I found it ruined my scrubby. Very messy indeed.

I may wash mine every so often, especially if I can't keep up with the breadmaking regime!

Magentasue

Easiest way to wash up is to dust bowl with flour, scrape out bits (into compost) and then rinse bowl under hot water tap to get remains out. I have a sink strainer to catch the bits in case it would block up sink.

Guapa1

Made my first tester and it was nice, more ciabatta than bread. I forgot to do a lot of things though. The dough was still really wet even after being in the fridge.

grumpysincebirth

larmy16 wrote: »

Like you I found it ruined my scrubby. Very messy indeed.

Stick the scrubby in some boiling soapy water and the mess will float off.;)

larmy16

Made my second lot of cheese baps tonight and they are even better than the first lot.

I am convinced milk on the top is the way to go. I reckon I could sell these !

GreenManG0

Just mixted up a batch of light wholemeal bread, i decided to note down the exact quantities i use, which always seems to work for me, as I know some people have found the method hit & miss.

Add 1.5cups LUKEWARM into you bowl with 1 sachet of fast action yeast (I use tescos fast action yeast), stir this altogether with 0.5tsp fine sea salt.
Next add 0.5cups wholemeal bread flour (I use doves organic) to the water mixture followed by 2.75 cups white bread flour (I use tescos in a pink packet)
Stir this mixture all together with a wooden spoon, i find this still to be dry, so I add 0.5cups LUKEWARM water to the mixture and stir until there are no dry bits of flour in the mixture.
Place the lid on - my tub is meant to be air tight, so i just close 3 edges and leave one open.

I normally mix everything up whilst im waiting for dinner to cook in the oven as the kitchen gets hot so the dough can rise. I then pop the tub in the fridge before going to bed so usualy has around 4hrs at warm room temp.
I never use the dough after this first initial rise as i find it to be too sticky, I will leave in the fridge untll atleast the next morning but longest i have left is upto 10days.

When i want to bake something tasty usually bread, i sprinkle the surface of the dough heavily with flour, flour my hands and grab a grapefruit sized piece. I prefer to bake in a tin as the slices are more even. So i shape the dough by pulling each side under, elongating to an oval and placing in a greased tin, the dough reached half way up. Leave to rest for atleast 1hr, ususally again when i begin dinner, so once my tea is cooked i can pop in the oven afterwards. Bae for 30mins until when the dough is out of the tin and the bottom is tapped with my knuckles it sounds like a drum!

Leave to cool until i can touch the loaf enough to slice, then butter every piece and finish the whole loaf off in 5mins flat! haha, its hard to resist the last step!!:D