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

Mellika

mumoftwo wrote: »

It is plain flour that is used in the original recipe. If you want the recipe again to try it again, I will pm you. I have made a beautiful loaf today using some Oatmill white bread flour and plain white flour and some rolls to go with my hm chicken noodle soup. And brioche as well. It really is easy to do if you stick with the quantities. Just ask if you have more questions..

Thanks, I would much appreciate this, as I'm not sure I've got the right recipe xxx

mumoftwo

have been googling for a "hot stone" as mentioned in the Artisan book. Do you think this will do the trick?

It says it is for pizza and bread baking and only £13.95

Does anyone have a stone? And is it good to use, worth getting etc?

Jem8472

Well I just did a pizza for tea. it was very nice.

I just got a load of dough and put it in the middle of the pizza tray and pushed it to the outside of the tray and streched it about.

I also made a loaf which is ok. Not tasted it yet. But looks like the same sort of thing has risen a bit but still a bit dense inside. I might try putting more yeast in on my next batch I make. Or maybe some milk powder because someone said it makes the bread lighter!

rach

I think that stone thing looks cool, mumoftwo.

i also made pizza for tea, DH was very complimentary! I rolled the dough thinly straight onto an oiled baking tray (square pizza ), was lovely. my bread didn't rise much though, mainly cos it ended up being moved & shaped 3 times and i think the air all got knocked out of it! I'm away on hols tomorrow so i'll make more when home. first loaf was a real triumph.

has anyone found a good way to store the bread? mine has gone very stretchy and soft (not in a good way) even though it was in my bread tin (may or may not be airtight) all night.

adsk

mumoftwo wrote: »

have been googling for a "hot stone" as mentioned in the Artisan book. Do you think this will do the trick?

It says it is for pizza and bread baking and only £13.95

Does anyone have a stone? And is it good to use, worth getting etc?

Don't waste your money. I bought one of these and it didn't make any difference that I could tell. More often than not the bread stuck to it like concrete. I've gone back to using baking parchment on a baking tray - works fine and no sticking.

retiredlady

Ok - I read this whole thread over the last 2 days, have ordered the book from The Book Depository, went to Tesco yesterday and bought flour and yeast and a 4.5L value food container with a lid for 90p to mix the bread in.

Mixed it all us last night but it was a bit dry so added extra water. I think it was the way I measured the flour as I scooped it out of the bag with the measuring cup:o. Didn't have any sea salt except for the stuff in the salt mill and it took me almost 10 minutes to grind about 10ml of salt! Mixed it all up and left it for about 3 hours. It had easily doubled in size by then and I bunged it in the fridge overnight.

I have just cut a 1/4 of it out dusted it with flour and put it into my standard remoska. I put a round of baking parchment on the bottom in case it sticks. I plant to leave it for about 2 hours (going out) and when I come back will turn it on.

I can't wait to see what it looks like and I will post a picture of the results - bad or good! I will have to wait for my daughter to get home to show me how to post a. picture up though.

I almost hope it doesn't taste too good as I go to Slimming World and this could be a very big test of my resolve!!;)

retiredlady

retiredlady wrote: »

Ok - I read this whole thread over the last 2 days, have ordered the book from The Book Depository, went to Tesco yesterday and bought flour and yeast and a 4.5L value food container with a lid for 90p to mix the bread in.

Mixed it all us last night but it was a bit dry so added extra water. I think it was the way I measured the flour as I scooped it out of the bag with the measuring cup:o. Didn't have any sea salt except for the stuff in the salt mill and it took me almost 10 minutes to grind about 10ml of salt! Mixed it all up and left it for about 3 hours. It had easily doubled in size by then and I bunged it in the fridge overnight.

I have just cut a 1/4 of it out dusted it with flour and put it into my standard remoska. I put a round of baking parchment on the bottom in case it sticks. I plant to leave it for about 2 hours (going out) and when I come back will turn it on.

I can't wait to see what it looks like and I will post a picture of the results - bad or good! I will have to wait for my daughter to get home to show me how to post a. picture up though.

I almost hope it doesn't taste too good as I go to Slimming World and this could be a very big test of my resolve!!;)

Here are the pictures of my first ever loaf! I actutally forgot what time I put it into the Remoska to bake so I just took it out when it looked done. It could have done with another 10 minutes to be honest but it tasted fine with home made chicken and vegetable soup last night!

Mellika

That looks delicious!!! Thanks for showing us! :T

misery-able

I've just put my first lot in the fridge for the night - it seems to be very yeasty - has a lot of air in it - hope its going to be ok. Am slightly worried that when I open the fridge door in the morning the whole thing will need scrubbbing out - fingers crossed !

newleaf

After seeing retiredlady's super picture, and being the proud owner of a new Remoska, I have ordered the book. I cannot wait for it to arrive, I am impatient, so I have scoured the net in search of the basic recipe which seems to be: 6.5 (American) cups flour, 1.5 tablespoons yeast & salt. I haven't been able to find a quantity for the water, can anyone help out me please? Pretty please??