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

marvalous

Made my first loaf last night. Considering I realised I left out the salt two hours later and I had no loaf pans, it wasn't too bad!!:beer:

zippychick

Just made my second batch of this using the remains of the first batch. It is in the fridge from last night so not tried out yet. Bit nervous for two reasons. Am using a new packet of yeast, and also ran out of plain flour so had to downscale so tonight we shall find out how accurate my downscaling is!

Am keen to make a big loaf but there really is no point as its me living on my own so might make a couple of muffin breads tonight. They slice into cute little slices for garlic bread or small portion of toast etc so suits me perfectly.

Has anyone had any success with SR flour ? Or SWB?

Justamum

My first loaf using this recipe is in the oven and looks fab! I spent the first 10 minutes watching it (ok I'm extremely sad, but I still find it fascinating watching things rise in the oven )

This is so easy I think I'll be making bread this way in the future. I usually make 4 at a time and put some in the freezer, but they do lose a bit of their freshness. This way I can have fresh bread every day!

I used the yeast from the orange Doves Farm packets - I don't know if that's what is meant by 'granulated yeast'?

When I was measuring out the flour I weighed it and it's only very slightly more than I would normally use for 4 loaves, so I only used the same amount of yeast, sugar and salt I would normally use (which is 2 tsps of each for this amount of flour). I'll update on how it finally comes out in a few minutes. I'm excited :T

Justamum

Delicious!!! I wrapped the bread in a tea towel when it came out so that the crust wasn't too hard and it's lovely and chewy. Next time I might leave it so it goes crusty. Lovely flavour though.

larmy16

I started making Artisan back at the beginning of this thread and gave it up - probably as it was so delicious. I did buy the book but quickly resold it on Amazon as I did not think there was anything in it that I needed and would not find on this thread.

anguk

Justamum wrote: »

Delicious!!! I wrapped the bread in a tea towel when it came out so that the crust wasn't too hard and it's lovely and chewy. Next time I might leave it so it goes crusty. Lovely flavour though.

Did you use a loaf tin or just shape it on a baking tray? I've never had much joy with loaves, it always seems too wet & sticky to hold it's shape and ends up like a huge splodge so I normally just make buns or pizza with the dough.

I've also found it a bit too yeasty so I think I'll try it with the same amount of yeast, salt and sugar that you used. Can I ask how much flour & water you used too? I like the buns & pizza it makes and it's so easy to do but I'd love to be able to make a decent loaf with it too.

Justamum

anguk wrote: »

Did you use a loaf tin or just shape it on a baking tray? I've never had much joy with loaves, it always seems too wet & sticky to hold it's shape and ends up like a huge splodge so I normally just make buns or pizza with the dough.

I've also found it a bit too yeasty so I think I'll try it with the same amount of yeast, salt and sugar that you used. Can I ask how much flour & water you used too? I like the buns & pizza it makes and it's so easy to do but I'd love to be able to make a decent loaf with it too.

I just put it on a baking tray, but I think I'll try putting the next one in a loaf tin. I used the 6 1/2 cups of flour - which weighed in at 1035g (normally I'd use 1kg of flour for two loaves). Normally I would use 600ml of water with 1kg of flour, but stuck to the 3 cups (750ml) for this recipe - it makes it a softer dough, but by using well-floured hands to shape it into a ball it was fine. It made a softer loaf than I would normally have, which was nicer, and the overnight in the fridge gave it a lovely flavour. The first loaf has all gone! I'm going to have to make two tomorrow!

hathor

Please can someone let me know the brioche recipe? I've got the basic artisan bread recipe noted - have to wait until I can find a suitable container before I give it a go - but I really like the sound of those cinnamon rolls for breakfast.

I thought I had a plastic storage box that would do, but having tipped out the pudding rice it was storing into something else, and filled it up with water to test the capacity, it's only 6 pints (3.40 litres, according to my best mate Google), which I don't think would be enough even for a half quantity.

mumoftwo

hathor wrote: »

Please can someone let me know the brioche recipe? I've got the basic artisan bread recipe noted - have to wait until I can find a suitable container before I give it a go - but I really like the sound of those cinnamon rolls for breakfast.

I thought I had a plastic storage box that would do, but having tipped out the pudding rice it was storing into something else, and filled it up with water to test the capacity, it's only 6 pints (3.40 litres, according to my best mate Google), which I don't think would be enough even for a half quantity.

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hathor

Got your prompt pm, mumoftwo. Thank you so much.

I was about to observe "not cheap, is it" when what's left of my brain kicked in and I remembered that I'm looking at a 4-loaf quantity, which makes it a different proposition.

I have seen earlier on this thread that a cup=250ml of liquid measure, but can anyone enlighten me as to what weight 7 1/2 cups of flour would be? I have a digital scale that will do ounces or grammes, but I confess I've never got the hang of American cup measures.

Off-topic, I know, but how do you measure a cup of hard fat, such as non-melted butter, as you would need if you were making cakes or pastry? It's always baffled me.