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

AlwaysHappy

Hi there, made the dough on monday night and then left it in the refrigerator overnight, when I got in from work last night I put some in the remoska to rise and then baked it - a huge hit - had it today for lunch with hm soup - my work colleagues were salivating!!!

newleaf

How much water pleeeese?

lauren_1

Around about a pint which is roughly 3 cups if you dont have a pint glass handy, although we can't actually post the artisan recipe on here due to copyright

*im such a div, i though my pyrex jug was a pint jug! 3 cups fills one of those, so how ever much they hold that the amount of water you need.

newleaf

Bless you lauren_1! Thanks so much

Beccatje

Retiredlady: What a super picture!!

Your loaf looks absolutely delish!!

Well done!!

I love this bread.. is is SOOO yummy and crusty and just well... LOVELY!!

My family eats it like mad. I tend to bake little rolls in the muffin tray especially to go with the hot meal and they get eaten almost faster than I can bake em!

Lovely lovely..

Your picture makes me want to go and bake!

Becca

lauren_1

more exact around 3 cups, make it blood temp though or around the temp you would heat a babies bottle too, not hot as that kills the yeast and it wont rise as well.

newleaf

I have a bucket of dough on the go as I type. It was very dry with just a pint, there was still dry flour at the bottom that wasn't mixing in, so I put some more water in and hope it'll be ok. Baking bread tomorrow evening then, can't wait. Thanks for the help peeps

Beccatje

newleaf wrote: »

I have a bucket of dough on the go as I type. It was very dry with just a pint, there was still dry flour at the bottom that wasn't mixing in, so I put some more water in and hope it'll be ok. Baking bread tomorrow evening then, can't wait. Thanks for the help peeps

Sounds good to me!

Hope it comes out great! And you'll be addicted like the rest of us.

Becca

newleaf

I have just baked my first loaf and it's blimmin amazing! My dough was very wet and I think I overdid the water, and will try a bit less next time. I used half the mixture for my loaf and baked in the standard remoska for about 40 mins. It smells divine and looks like 'real' bread; just like retiredlady's - I can't quite believe it! My book still hasn't arrived, so thanks to those of you who pm'd with the master recipe. :T

oldMcDonald

Can someone PM me the master recipe as well, pretty please?