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

CARRENA

Well, I tried this for the first time the night before last. I prepared my dough and let it rest - although put it in the fridge for the 12-20 hours because I misunderstood- and then baked it lastnight. I am a little unsure as to how I feel about the result. I used a dried yeast for the recipe and am unsure if I should have maybe reduced the amount I was using- I have no idea when it comes to yeast!
The bread is nice, but rubbery??? Thank god I only made enough dough for one loaf incase I messed up.
Also the bread doesnt taste like bread! Plus I think I used a little too much water as it wasn't playable dough, it was sloppy playable messy dough!
I am proud of myself for trying but wondered if people could help me! The crust is lovely, am impressed with that aspect- I baked it for about 40-45 mins on about 180c so I didn't burn the crust. Think I am going to try again this weekend so would appreciate any comments to help me get the next loaf right.

I am only 24 and love baking but prior to this was a virgin bread baker and really want to be able to make a nice loaf, not only is it fab at helping with the budget cos it is so cheap and easy to do but also because my fella is laughing at me for even wanting to try and I wanna be able to say "wow this is good bread!" Then I wanna kick his backside to timbuktu for ever doubting me! I am a good cook but am in unknown territory here with bread!

Thanks in advance.

xXx

CARRENA

Just a quick question again as I just realised I didn't do the pan of water in the bottom of the oven- what does this actually do??? And is that what could be wrong with my loaf???

Thanks in advance once again
xXx

mumoftwo

It does say in the recipe, to use dried yeast. did you use the basic boule recipe as I posted earlier? You said you only made one loaf, did you half the recipe and halfed the amount of yeast? If you see what I mean.

180 degrees seems a bit low to me for bread. The recipe says to turn your oven up high, I do this to heat the oven up and as my bread goes in I turn it down to 210 degrees and bake my loaf for about 35 minutes. Maybe that is why it turned rubbery not sure, maybe it is a texture that you are not familiar with having used store bread.

The water in the oven creates steam and gives you a nice crust but you can do without it.

This dough is more sloppy than normal bread dough which is quite dry. That is the "secret" about this method of making bread, it has more liquid, I just flour my hands and pick it all up, quickly shape it and drop it in the tin.

Hope this helps.

rach

I think with this method it's trial and error. I was less pleased with my last lot, think I had the oven too high and it was rock hard on the top. The main thing is not to play with it too much, it doesn't need kneading etc and it ruins it if you do.

I am going to knock up another batch today and try baking some in a tin this time.

It was perfect as pizza dough last night

Nicki

CARRENA wrote: »

Also the bread doesnt taste like bread!

It should taste like bread, but not like sliced white bread from the shop or even the crusty white loaves you get. It's a more open texture like ciabatta or sourdough bread - the kind of bread you tend to get in really nice restaurants. It shouldn't taste at all cakey, or rubbery either - though you may find that its a bit chewy due to that more open texture. The difference between chewing 2-3 times before swallowing for white bread and maybe 4 times for this (not chewing gum!)

I suspect as others suggested that you cooked it too long and too low!

CARRENA

Hi all,
thank you for your replies.
I am going to try it again I think and do it at a higher temperature. I did half all the ingredients properly but maybe think I will reduce the yeast a bit more.

Definately going to keep at it- was like a big kid yesterday when I could see it rising in the oven. Apart from the rubbery texture I think you guys would've been proud- the loaf looked fab!

ANyways I am taking some round to my Nan for her view- she is the top dog cook in our family. Really want to get her opinion and advice on the matter.

Wish me luck and let's hope it doesn't cause problems with her dentures- hee hee!

Thanks people

xXx

kate83

How's everyone doing with this?
My last batch started sinking in the fridge and smelled very sour - almost alcoholic! Had only been in there since sat - I cooked it today and it was ok but not brilliant.
I did put one cup of wholemeal flour in there which doesn't seem to last as long as all white flour which is a shame when you're trying to be healthy!

Seems to make lovely pizza bases though

champys

kate83 wrote: »

How's everyone doing with this?
My last batch started sinking in the fridge and smelled very sour - almost alcoholic! Had only been in there since sat - I cooked it today and it was ok but not brilliant.
I did put one cup of wholemeal flour in there which doesn't seem to last as long as all white flour which is a shame when you're trying to be healthy!

Seems to make lovely pizza bases though

I still make this regularly in my Remoska - but mostly as 'side-bread' when we have people over for dinner, or to go with soup. DH likes his sandwiches to look like sandwiches so the breadmaker takes care of those. I know I can get a more sandwich-like shape in a loaf tin, but I like the idea of not having to run the oven on high and using the Remoska instead. I really love the artisan bread when it is fresh & crusty! I have given the recipe to our (French) neighbours who have a proper wood-fired bread-oven in their cottage, and they have totally converted to this system now.

newleaf

Only making it occasionally as I am dieting, but I do it in the remoska. It's lovely cut into chunks with soup, it's ok toasted too, but I don't find it so good for sarnies. I also find you need to eat it on the day it's made, otherwise it goes rubbery.

Lalaladybird

I am really keen to try making this bread but I can't find/work out the actual recipe I haven't been able to read through all the pages on this thread but all the links either lead to the site to purchase the book or american ones where it calls for cups of water/flour. How much is a cup?

I think I understand that I need flour (SR or plain?), sea salt, dried yeast and water. But I haven't got a clue about quantities in british measurements, or how long I have to leave it for before I can bake it, what temp I bake it at or for how long?

I am a bad cook and need all the help I can get :rotfl::rotfl::rotfl::rotfl: