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

lauren_1

jorichste wrote: »

I'm still having trouble perfecting this!! my ds loves it as it is and always asks me to make more, but I find it a doughy in the middle and a really hard crust. As i'm writing this I'm thinking maybe I should turn the oven down a bit!! will try unless ayntbody has other suggestions.

How much water are you using for steaming and are you letting the broiler tray fully heat up? I find adding water from a boiled kettle gets it steaming imediatly.

Angelraesunshine

lauren_1 wrote: »

How much water are you using for steaming and are you letting the broiler tray fully heat up? I find adding water from a boiled kettle gets it steaming imediatly.

personally i dont use any water for steaming and i get a nice crust on mine. i have had it come out a bit doughy but found that if i cook it at about 230 for about 20 mins and i test it by tapping the bottom till it sounds nice and hollow.

ashbart

Morning everyone! I have read through this thread over the last few days and went out and bought the pink 'Mr T' bread flour, Mr T's fast action dried yeast, coarse sea salt, and a 2lb loaf bread tin to cook it in - 2lb is all Mr T had...

I am going to give this all a go tonight using the original recipe as I have American measuring cups so, hopefully it will turn out right (fingers crossed) but as suggested, I think I will lower the yeast to 1 tbsp.

Just a few questions, if I may:
- What is the deal with cornmeal? I know what it is (grew up in USA as a child) but couldn't find it at Mr T's. Do I really need cornmeal?!?
- I am planning on a 2lb loaf (obviously) for my first attempt. Once I have let it sit on the kitchen side for 2 hours, can I just take off a bit and put it in a 2lb loaf tin or do I need to 'pull' it?
- I have watched the Youtube video but don't quite understand the pulling thing. One of the recipes says- pull the sides down around the bottom, rotating the ball as you go. I don't quite understand the art of pulling!?!
- And finally, how long would a 2lb loaf need to cook for and on what temperature? Should I turn the oven down after a certain amount of time?

I know this is trial and error but I really want to get it right!

Thanks in advance! Ash xx

dfw844

Hi everyone,

Stumbled across this thread accidentally and now, like everyone else, I'm desperate to try the recipe!

Just wanted to share something I found on the website of the book
http://www.artisanbreadinfive.com/

On the banner at the top right you can click a section called 'errors', where they have listed things that are wrong in the original book.

One thing that really stood out (especially given people's problems with it being dense and heavy), is that they advise there to rest it for 40 mins - 1 1/2 hours before baking (in the book it says just 40 mins). This seems to me to be a big difference!

As I say, haven't tried any of it yet, just thought I would mention what I have read. Hope this helps someone. I'll let you know how I get on.

xx

Magentasue

I think the pulling is just to shape it. When I've baked straight from the first rising (not from the fridge), I've just tipped the bowl and sliced across to get enough in the tin IYSWIM. Todayay I poured some on a tray and it came out quite flat but we don't mind that.

The other day I forgot to line the trays and that was a disaster - I use those reuseable teflon sheets because I find it sticks to the tins.

ashbart

I made my 2lb loaf last night and it was lovely! I've got enough dough left to make another loaf and a few cinammon rolls!

My book is on it's way - thanks loads everyone!

Does anyone have any good tips on how to store the bread?

sleepy-lady

I'd like to trying baking an artisan loaf in my remoska - but do I need to oil the pan? Or is the non-stick enough?

champys

sleepy-lady wrote: »

I'd like to trying baking an artisan loaf in my remoska - but do I need to oil the pan? Or is the non-stick enough?

I have been wondering whether the Remoska would be hot enough for bread, with all this talk about sizzling pizza stones etc., but I am going to give it a try also. I will put my round of silicone non-stick sheet at the bottom to prevent sticking. Will let you know if it works!

kittycat07

I made a batch of this using normal plain flour and then used what they said was one loaf's worth - it tastes nice, though quite moist and heavy, but it was quite small. Are those of you that are getting good size loaves using 2 loaves' worth or just one? If one loaf's worth any ideas what I'm doing wrong?

Thanks

KC

mumoftwo

Got my book today, I am so excited... the recipes look so delicious especially the brioches etc, can't wait to try them all out. Will let you know how they turn out.