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

mardatha

at lerast I'm not the obnly one then ! thanks to these nice people on this thread I am sorted. Now I just need the courage to try it... nothing else has worked out this week at all so I think I'll wait..:)

deebee

have put my Panasonic breadmaker in the cupboard for a well earned rest - it's been working non-stop since I bought it - made my first mix of artisan bread, which is now undergoing it's 2-5 hour rest and rise period, will be interesting to see how well this recipe works, I am highly doubtful that it can produce results anything near what my beloved Panasonic does, but I am being open minded for now

dorry_2

hi all,

I have just been watching the you tube videos on how to make this bread and as its usa cups of flour, I am a bit stumped

can anyone give the uk amounts just to make one round loaf for my first attempt!!

I am so excited :j I wish i wasn't a work tommorow,or maybe thats good, if you have to leave it rise for so long:D

my breadmaker kept starting to go off intermently, so don't use it anyone!

can anyone help?? please

dorry_2

moo2moo wrote: »

I'm beginning to panic.

Having waded through all the posts I went out and bought a 4.5 litre Tesco food storage box. Sent the DDs to smile sweetly at the Tesco baker, mission accomplished they returned with some fresh yeast. As per all the suggestions I added a tablespoon of it to some lukewarm water, salt and flour. Big mistake, huge, gargantuan mistake. Its growing like a thing possessed. An hour in its already 4/5 of the way up the tub and still expanding. The DDs think it is fab.

Obviously the tablespoon measurement applied to dried yeast.

moo2moo lol :rotfl: :rotfl: you made me laugh out loud, thats what will happen to me!!

Magentasue

I've used 2lb flour and 750ml water. I tablespoon each of yeast and salt.

jorichste

thankyou all for this fab thread!! I have finally got around to making some bread, its in the oven at the moment, looking good so far, and I can't believe how easy it was. If it tastes good I good do it every day. Will come back when its eaten and report the results!! ds just said it smells nice

Penelope_Penguin

Hi there :beer: I had to delete Bobbykins' post - as s/he said it was cut and pasted from another site, so contravenes copyright:

MSE_Martin wrote:

Take care over copyright. Use excerpts and links rather than copying long text. This site asserts copyright on all comments posted on the board.

I'll add this to the main Artisan Bread thread to keep suggetsions together.

Penny. x

lauren_1

Magentasue wrote: »

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.

A flexible sillicon spatula or a pasty card will remove the dough without the need to get it wet, you could use a bank card to scrape it out?

Bobbykins

Hi PP, sorry you ended up having to delete my post - I forgot about the copyright thing.(oops)

Softstuff -
I can't now find the site where I originally cut the recipe from (cut and saved it a couple of weeks ago), but have managed to find it on another site, so here is the link, it's the Boule recipe - if someone else has already linked to this, sorry for the duplication.

cheers
Bobby

GreenManG0

Hello Mardartha
Sorry you had trouble finding the recipe, heres a recent post i posted on the main thread, i use it everyday and it is delicious!

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.

Baking day: 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 at 230c afterwards. Bake for 30mins until when the dough is out of the tin and the bottom is tapped with my knuckles it sounds like a drum!