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

Magentasue

alex_w wrote: »

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

Hi alex, I put the oven on full and turn it down to gas 6 or 7 (about 200deg?) after five minutes.

The rising time varies. I think 40mins was suggested in the original recipe. I found this was OK for 'fresh' dough but not long enough if the dough came out of the fridge. I tend to shape the dough a couple of hours before baking, then turn oven on to preheat for 15mins. While it's preheating, I mix up a cake or some scones and put those on a lower shelf when the bread goes in.

You can probably let it rise for less than a couple of hours but, in my kitchen, 40 mins isn't enough straight from the fridge.

spaghetti_monster

Thanks very much! (thanks button not working it seems!)

Muppet81

I wonder if it flattens out in the Remoska because you are putting it in a cold Remoska rather than a hot oven?

I have not tried making Artisan bread before but am fascinated with this thread and am going to have a go tomorrow and try it in my Remoska.

newleaf

I baked my first loaf from my second batch of dough this evening. I think I've got it sussed now, I made this batch with less water, the dough was much less sticky and held it's shape. It's made a lovely crusty loaf
I also have the book now, so will try something a bit fancier this weekend - those caramel pecan buns look good

Muppet81

My first attempt was not a great success.

I probably used too small a piece of dough in my Remoska and it spread out a bit. I also think the dough is a bit too wet.

The main problem though is not enough salt so it tastes very yeasty.

Could one of you experts please help me

I now have at least 3/4 of the basic mix in the fridge and don't want to waste it. If I was to try to mix some salt and possibly a bit more flour into it would it ruin things?

Magentasue

Muppet81 wrote: »

My first attempt was not a great success.

I probably used too small a piece of dough in my Remoska and it spread out a bit. I also think the dough is a bit too wet.

The main problem though is not enough salt so it tastes very yeasty.

Could one of you experts please help me

I now have at least 3/4 of the basic mix in the fridge and don't want to waste it. If I was to try to mix some salt and possibly a bit more flour into it would it ruin things?

Not an expert and don't have a Remoska! I use a tablespooon of Maldon salt, a tablespoon of yeast and 2lb flour and that works. I measure 750ml warm water but don't always use all of it. I don't know about mixing in flour but you could try scooping the next lot on to a handful of flour on a board. Gently move the dough around so that all surfaces get some of the flour IYSWIM so that it is easier to shape. I had to do this to start with when I added too much water. Just leave it a bit longer to recover. Hope it works!

Muppet81

My seasalt is very crystaly (not sure if that is a word) so I ground it up. Do you use your maldon salt in crystal form?

Magentasue

Muppet81 wrote: »

My seasalt is very crystaly (not sure if that is a word) so I ground it up. Do you use your maldon salt in crystal form?

Yes, although it's more flakes than crystals. You can 'grind' it by rubbing between your fingers. Not that I do for the bread; I just add it to the flour from the pack.

newleaf

In the book they tell you to use coarse ground salt - what they call kosher salt. I used Maldon flakes just as they are and it turned out fine. If you use table salt, they say to reduce the amount to 1 tablespoon. My first batch of dough was too wet to hold a shape, but it still turned out fine baked in a silicone mould. I learned from the mistake and my second batch of dough is just right .

gairlochgal

I just had my second attempt. Did a batch of dough yesterday and baked in the remoska this morning. Waaay better than last time. Looks like the kind of loaf that jumps off the fresh bakery shelf at you in the supermarket.

The main difference seems to be that I took more trouble to measure precisely, and I left it out for longer before it went in the fridge.

However, it is a bit too salty for my taste. Do you think it's possible to adjust the batch I've got?