We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
Artisan Bread in 5 minutes a day; recipe at post 30
Options
Comments
-
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!!!I'm not a failure if I don't make it, I'm a success because I :tried!0
-
How much water pleeeese?Official DFW Nerd No 096 - Proud to have dealt with my debt!0
-
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.0 -
Bless you lauren_1! Thanks so muchOfficial DFW Nerd No 096 - Proud to have dealt with my debt!0
-
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!
Becca0 -
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.0
-
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 peepsOfficial DFW Nerd No 096 - Proud to have dealt with my debt!0
-
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.
Becca0 -
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. :TOfficial DFW Nerd No 096 - Proud to have dealt with my debt!0
-
Can someone PM me the master recipe as well, pretty please?0
This discussion has been closed.
Confirm your email address to Create Threads and Reply

Categories
- All Categories
- 350.9K Banking & Borrowing
- 253.1K Reduce Debt & Boost Income
- 453.5K Spending & Discounts
- 243.9K Work, Benefits & Business
- 598.8K Mortgages, Homes & Bills
- 176.9K Life & Family
- 257.2K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards