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

anguk

I use 2lbs plain flour, 750mls water, 1tbsp sea salt & 1tbsp yeast. Mix it all together, leave out on the bench for a couple of hours then stick it in the fridge over night. Next morning I pull some off, shape it into a loaf or rolls, stick it on a well-floured baking sheet and leave it for an hour or so then stick it in a hot oven (about 180/200). It's hard to say how long to cook it because my oven is a bit temperamental but it's about 15mins for rolls & 30mins for a loaf, it's cooked when it sounds hollow when you tap it on the bottom!

Lalaladybird

Thank you so much...I have made it and it is sitting in the kitchen :T

Lalaladybird

Do I have to leave it in the fridge overnight? Can I just bake it after 2 hours sitting time?:o

anguk

Lalaladybird wrote: »

Do I have to leave it in the fridge overnight? Can I just bake it after 2 hours sitting time?:o

You could always try it after 2 hours and see if it works, I think others have done this with good results. The only reason I leave it in the fridge overnight is because I've got into the habit of making the dough after dinner in the evening then cooking the bread next morning.

competitionscafe

I forgot about this thread, I posted this in another thread but will post it here too as it sounds similar to what is described (although I have not read all 23 pages - sorry)

--
Update on no knead bread with overnight rising/proving:

OK, quite impressed with first attempt. Lovely crumb structure and good flavour. Bit cake/crumpet like but I can tweak things to try and change that. Bottom crust is a bit soft too.

This is what I did:

Put 500g strong white flour in a bowl
Added 1 1/4 teaspoon salt and mixed into the flour
Mixed 1tsp dried yeast with 350 to 390ml water (I meant to measure it more accurately or weigh it but I had already added the water to the flour before I remembered to do that - doh!) and 2 teaspoons honey.
So, made a well and added the yeast/water/honey mixture to the flour. Added 1 tablespoon of olive oil and mixed the whole lot together with a table knife. It now looked a bit like porridge. I covered it with clingfilm and left it overnight plus half the day (total of about 11 or 12 hours).

After 11/12 hours it looked like this:
http://picasaweb.google.com/lh/photo/WoCdCCTI9RL3FjnCjbc3FQ?feat=directlink

I then put it on a board and sort of scraped/ folded it with a silicon spatula (it was too loose to fold or knead!)

I then put it in an oiled loaf tin for the second rising: http://picasaweb.google.com/lh/photo/S1THA2f6e91CemfUXZI1iQ?feat=directlink

After about 2 hours it had doubled in size:
http://picasaweb.google.com/lh/photo/oUtZzXAKTMUGV1HNy2kY6A?feat=directlink

I dusted it with flour using a tea strainer and slashed it lightly with a strong knife. Ready for the oven:
http://picasaweb.google.com/lh/photo/-PJpU5EUAbXGmE2oZmFNsw?feat=directlink

Put it in a preheated oven (my oven thermometer said 220C but as it's a fan oven the dial said around 210C.) I poured boiling water into a baking tray on the bottom shelf to make steam, put the loaf tin on the shelf above and baked for 30 minutes. When it came out it looked like this:
http://picasaweb.google.com/lh/photo/y1zc6rLhTSneYRl1jxGvzw?feat=directlink

Viewed from the side it looked like this:
http://picasaweb.google.com/lh/photo/7ce6hbwG7lLBG5r0rD11Vg?feat=directlink

A close up of the side of the loaf:
http://picasaweb.google.com/lh/photo/6lCYVBrgS7wZhqrF5wDNGA?feat=directlink

After it had cooled a bit on the wire rack, I sliced it and munched some warm slices with butter. Very tasty!
http://picasaweb.google.com/lh/photo/i3Z1Jn5auueOm3zDF5XvmA?feat=directlink

Close up of the sliced loaf:
http://picasaweb.google.com/lh/photo/bcg661b98L2ERDvIgaknYw?feat=directlink

Next time I might try 1 tsp sugar/honey instead of 2 tsp (it was a bit sweet). Might try half wholemeal half white as well. Maybe a bit less yeast and adjust the water to around 350ml to make it less crumpety / cakey and more bready?

I think I am a convert to this no kneading, long (10 hours or more) first proving though. :-D
Very easy and very tasty.

P.S. Toasted for breakfast with butter and honey it made very very tasty toast!

competitionscafe

Forgot to add (apologies if mentioned before) but you can read a bit of this book [Artisan Bread in 5 minutes a day] online at Google books:
http://books.google.co.uk/books?hl=en&id=LzdH7DmRQTsC&dq=ARTISAN+BREAD+IN+5+MINUTES+A+DAY&printsec=frontcover&source=web&ots=zMg0b0hQkp&sig=kZzxkSGtWEU9hdam30pyInsEwiU&sa=X&oi=book_result&resnum=3&ct=result

Also, good info at these blog posts:
http://gentlewoodcottage.wordpress.com/2009/01/08/artisan-bread-in-five-minutes/
and http://stjulianasisterhood.blogspot.com/2008/12/artisan-bread-in-5-minutes-day.html

Also, it sounds like you can reduce the yeast and salt to a teaspoon of each?
http://www.bbc.co.uk/dna/mbfood/F2670471?thread=5409988&skip=0&show=100#p63693502

philb120

Well I have tried competitionscafe recipe and it is sitting in the bowl proving as we speak. Will report back as to how it goes tomorrow.

philb120

Didn't rise very well the 2nd time- came out a bit of a flop so will try the other ecipe tomorrow

competitionscafe

Sorry to hear that philb120 - it does take a while to rise on the second rise - perhaps 2 or 3 hours. I have tweaked the recipe a bit from the post above and my standard white loaf version is easy to remember: 500 400 and 4 teaspoons

So it's now:

500g strong white flour (I use 450g flour and 50g oatmeal so you may need a bit less water if you use all flour)
400ml slightly warm water
1 teaspoon dried yeast
1 teaspoon honey
1 teaspoon salt
1 teaspoon sunflower oil (or soft butter or olive oil or groundnut oil)

Mix the flour and salt in a large bowl.
Stir the honey and yeast into the water.
Add water mix to the flour and stir.
Add oil and stir.
Cover with clingfilm or tea towel and leave at room temperature for at least 12 hours (overnight)
For second rising mix the dough in the bowl to get all the air out, turn into a loaf tin
Let it rise until doubled in size and very airy
Bake in hot oven (200 fan, 220 normal) for 35 minutes.
Cool on a wire rack.

Delicious with butter when still warm and makes great toast.
Variations: add mix of wholemeal and white flour and chopped walnuts for walnut bread or mix in some sunflower seeds or sesame seeds for extra flavour.

I now make all my bread this way now as I prefer it to the breadmaker bread and as there is no kneading the actual time spent making it is just a few minutes at the beginning measuring and mixing everything and 2 minutes putting it into the loaf tin.

philb120

I'll try this again at the weekend then with your improved recipe I'm fine making normal rolls (experimenting with reducing the strong flour and substituting it with ordinary plain) but these can be even more of a treat.