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

Muppet81

I am wondering the same as mine was not salty enough. Perhaps we could meet up and mix ours together for a perfect result :rotfl:

Guapa1

Has anyone attempted a 100% brown loaf?

homeaway

gairlochgal wrote: »

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?

Hi I dont think that it would work adding more flour at this stage as you are not meant to handle it too much at all.
For the salt did you use sea salt as that is the best one to use. I add just one table spoon of salt and one and a half of yeast. Hope this helps.

jumblejack

Veteran Pillsbury spokes model Pop 'N Fresh died yesterday of a severe yeast infection. He was 71. Fresh was buried in one of the largest funeral ceremonies in recent years. Dozens of celebrities turned out including Mrs. Butter worth, the California Raisins, Hungry Jack , Betty Crocker, and the Hostess Twinkies. The grave side was piled high with flours as a long time friend, Aunt Jemima, delivered the eulogy, describing Fresh as a man who never knew how much he was Kneaded. Fresh rose quickly in show business, but his later life was filled with many turnovers. He was not considered a very smart cookie, wasting much of his dough on half backed schemes. Still, even as a crusty old man, he was a roll model for millions. Fresh is survived by his second wife. They have two children and another in the oven. The funeral was held at 3:50 for about 20 minutes.

rach

I'm bumping this thread as I am hoping to get some bread made for lunches etc this week. Gonna mix up the dough in a bit and then bake some tomorrow after work. How is everyone else doing with their bread?

Muppet81

Not well I am afraid
I have just thrown my dough away. It was just too soft, I could not do anyhting with it.
Back to my beloved Panasonic I think ....

skinnygirlnot

I've tried this bread several times and I'm very disappointed.

I need a bigger piece than they tell you to get a decent sized loaf and however long I cook it the middle never seems to cook.(I don't attempt a loaf shape anymore, more a flatbread!)

What am I doing wrong?

gairlochgal

hmmm mine improved loads on 3rd go. Less salt, warmer water, more precise measuring, and I left it out longer to rise before it went in the fridge. I did the last one in the oven rather than the remoska and it came out just as nice. I did the thing with the dish of water in the oven, didn't hear any crackling but it was certainly tasty bread with a nice crust.

Cheeza

:hello: Hi, and thanks to all for a great discussion.

I've just spent an hour reading all the posts on this subject. Very enlightening!

I'm interested in making this artisan bread using 100% whole wheat. Hubby has just bought a 25kg bag of whole wheat grain which we wizz into flour using our "vita-mix" processor.

Could one of you kind souls PM me with the steps I have to do differently from the basic recipe to get a decent WW loaf? Or if it doesn't conflict with copyright perhaps you could post it here in the forum.

I'd rather not combine the whole wheat flour with white. Previous attempts at bread-making the kneaded way have resulted in small 'heavy' loaves.

Thanking you with eager anticipation... :j

rach

I'm not sure you'll have much success with 100%WW, Cheeza, but others may have more to say!

I've just mixed up a batch but I'm not feeling well and lost count when measuring the flour grrr then it looked very dry so I splashed a bit more water in. Will see what happens but I guess it'll work as Pizza dough if nothing else...