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

Magentasue

Do you mean this 'grapefruit sized piece of dough' malarkey? I use far more than that. I've gone back to large blobs on a baking sheet. 2/3 white flour, 1/3 granary and topped with a swirl of oil and sprinkled with dried herbs is going down a storm at lunchtimes. My dough made with 2lb flour has made four blob loaves - that said my son had one to himself so it's only lasting two days.

carriebradshaw

I just made my 1st batch of rolls using bread flour (used plain last time) and they are flatter than I'd like but very light just the same,a big improvment on the last lot at least these are edible,my first attempt resulted in bricks lol.I think the mix may have been too wet perhaps so I will watch for that next time add a bit more flour and see what happens

Pippa.S

Hello :hello:
Would you all mind if I asked a few questions

I am a complete novice at this bread making lark, but I am dying to have a go,
I have Doves organic wholegrain spelt flour .........have I got the right one? I have never heard of spelt before.
The yeast is Hovis fast action.
I have Rock Salt is that the same as sea salt?
A friend said she thinks 1 cup is 250 ml, is she right?

Thanks for reading
Anne
x

lauren_1

Yes a cup is 250mls, 1/2 is 125 and 1/4 comes up as 60mls for some reason. Its printed on the side of my metal cups

Pippa.S

lauren_1 wrote: »

Yes a cup is 250mls, 1/2 is 125 and 1/4 comes up as 60mls for some reason. Its printed on the side of my metal cups

Thanks lauren one question answered:T

Anne
x

Samphire

Pippa.S wrote: »

Hello :hello:
Would you all mind if I asked a few questions

I am a complete novice at this bread making lark, but I am dying to have a go,
I have Doves organic wholegrain spelt flour .........have I got the right one? I have never heard of spelt before.

x

Hi there Pippa S! I've got some spelt flour in my cupboard - it's an older grain than wheat and apparently some people who have problems with wheat can tolerate it better. I've used it in my breadmaker and it made a nice loaf, but my breadmaker book said all spelt would make a loaf that was far too heavy so I had to use part spelt and part breadflour. I've done the artisan bread thing a coupla times, but haven't been brave enough to use spelt yet - I'd recommend getting to know the technique a bit with normal wheat flour first.
Not sure about the rock salt, until I started with this thread I thought salt was salt! I'd try the amount in the recipe to start if no-one else can advise and see how it tastes to you. Some people find the basic recipie too salty, some not salty enough so it's trial and error really I think.

Pippa.S

Thanks Samphire glad I asked, as I had`nt a clue. I`ll get OH to take me to the big MrT store a few miles away, and see what they have in.

Anne
x

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 now done the Remoska experiment, and yes - it works! I only tried it with a small ball of dough, because OH is away at the moment and I wouldn't (or at least shouldn't!) eat that much bread. The loaf came out flattish, flatter than previously in the oven, but both texture and taste were great - arguably better. It also had a nice, delicate crust - my oven ones came out with rock-hard crusts. Understandably, the top of the loaf was darker than the bottom. I think with a more serious quantity of dough this will work very well, as the pan will act as a loaf tin. But then it will probably need to be covered with the usual foil sheet with a hole in it for the entire loaf to cook evenly. I did use a sheet of non-stick liner in the bottom of the tin, and that worked great.

Question: although I have been successful in using the recipe from day 1, what I have trouble with is slashing the dough with a serrated knife before baking, even if generously floured. Does anyone else have this problem? I think it will rise better if it has some good slashes.

sunnth

Hi, i'm still having trouble getting this recipe right. I've watched the videos but my bread is still not much good - my kids eat it though and have named it flatbread! It looks lovely when I cut a bit off, shape it gently into a ball and put it on a tray but after an hour of resting before putting in the oven it hasn't risen upwards at all - just spread outwards like a very large fat cookie. Any ideas of what is going wrong? I have tried several times with no improvement so far. The texture of the dough seems ok and I used 3 cups water to 6.5 cups flour. I really want to get the hang of this.

npsmama

Try adding 1/4cup flour