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

Magentasue

The master recipe is basically 2lb flour mixed with a tablespoon of dried yeast and a tablespoon salt.

Mix in as much of warm 750ml water to make a wet sticky mixture. Might take a bit more or less depending on the flour. You leave it to rise and then take some to make your loaf. I tip the bowl and pour some onto a floured lined tray, slicing with a butter knife when I've tipped enough IYSWIM. I quickly shape and then tip the excess flour away. Leave to rise again and put rest in fridge.

I use a Kenwood bowl with shower cap. The main thing is not to overmix or knead - not that you can knead it if it's sticky enough!. Leave enough time to rise before whacking it in a hot oven - can take a while if it's come out of the fridge.

I make this most days now - favourite in our house is to brush top with oil and sprinkle with chopped herbs before rising.

Beccatje

newleaf wrote: »

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

I was wondering what happened with you and your bread today!
Well done!! :T :T
You're addicted now.

lauren_1

Its best if you watch the you tube clips to learn how to handle the stuff, getting it out of the bowl is an art in it's self.

gairlochgal

Well my first effort wasn't so great - it spread out in the remoska pan and we got a fat pancake. However I tested it on DD2 and she liked it so we ate it with soup for our tea this evening. Have done another one in small loaf tin and it's looking better. Love the technique but can see I need to experiment.

rach

I am back from my hols and now have the book so i can't wait to make more bread! can anyone tell me how it lasts once baked though so i know how much to bake at once as i'm planning on using it for lunches etc.

renegade

npsmama wrote: »

I have the book and absolutely love it.
I am a self-confessed bread-snob and I was highly sceptical at first but the recipes really do work.
Tip: use fine SEA salt NOT table salt...if you use table salt it will be disgustingly salty...ask me how I know!
Also, I only use 1 tablespoon of yeast.

My favourites at the moment are the Olive Oil Dough and the Oatmeal Bread.

The staff of life is Home Made Bread!
Just bought the Artisan Bread book from Amazon, so look forward to kneading and wrist excercise, no doubt will put on weight but what the H..., I just love freshly baked bread.:beer:

mumoftwo

renegade wrote: »

The staff of life is Home Made Bread!
Just bought the Artisan Bread book from Amazon, so look forward to kneading and wrist excercise, no doubt will put on weight but what the H..., I just love freshly baked bread.:beer:

sorry to disappoint you, but you don't knead Artisan bread, that is the whole 'secret', you just stir it all in together and leave it to do it's thing;)

I have the book and it's brilliant, happy baking

spaghetti_monster

OK, I am totally sold and will be buying the book!

In the meantime can someone PM me the recipe please???????

Thanks!
x

Magentasue

alex_w wrote: »

OK, I am totally sold and will be buying the book!

In the meantime can someone PM me the recipe please???????

Thanks!
x

see post 402 for my version

spaghetti_monster

Thanks Magentasue, I did see your post and was wondering how long you leave it to rise and how hot the oven is????