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

homeaway

I think that you can just cook it on a baking sheet but beware if you dont have it round enough you can end up with a teeny weeny loaf, like i did! Or you could cook it in a loaf tin, lakeland sell them.

mioliere

Thanks for the answers to my question about what 'all purpose' flour is.

I also forgot the dish of water in the oven but the bread has turned out 'bready' enough!. I used the stated amount of sea salt but my first loaf tastes very salty. Does anyone know if it would be OK to reduce the amount of salt next time?

My normal tray for baking bread was being used so I just shaped my loaf into a round and plonked it in a non-stick sandwich tin; it kept its shape well and turned out very rustic-looking.!

GreenManG0

If you have shaped the dough into a short of roll/round shape (freeform loaf), then you can just place it on a baking tray and then pop the tray in the oven after a preheat to get oven upto temperature.
If you have placed the dough into a loaf tin, the just place the loaf tin in the oven.
I usually place my grill tray empty without the grill rack on, on the base of the oven and add 1cup of water to this.
The water in the oven creates lots of steam helping to achieve a nice crust. When you take the loaf out of the oven after using this method you can hear the crust crackling, amazing sound! If you left out the water I guess your crust wont be as crusty, but they bread will still be tasty and light from the amount of time it has risen for.
Good luck!

GreenManG0

mioliere wrote: »

Thanks for the answers to my question about what 'all purpose' flour is.

I also forgot the dish of water in the oven but the bread has turned out 'bready' enough!. I used the stated amount of sea salt but my first loaf tastes very salty. Does anyone know if it would be OK to reduce the amount of salt next time?

Bready sounds like a good result to me, i have tried so recipies before and it hasnt been edible!
I do not use alot of salt in my recipies atall, so i think you woulod be find to reduce this, I think its a matter of trial and error, so people like a salt taste other prefer not to!
If you still have dough left in the fridge, this can keep for up10 14days, the longer you leave it the more of a sourdough taste it develops.
Also wehn your have used all the dough, just mix another batch straigh into the bucket without washing it up, it adds flavor to your next new bacth creating a slightly different taste each time!
Also bonus for the wasting up, only having to clean 1 wooden spoon per 4 loaves isnt bad going!

mioliere

Hi GreenManGo - thanks for the advice re the salt; I will add less next time but I still have to get through the rest of the dough I have just made. I shall see what the first loaf tastes like once it's cooled. I tasted it straight out of the oven so the burning sensation may have masked the true taste!

I love the idea of just adding the next batch to the same bowl. I hunted around for a suitable bowl then remembered a salad spinner I had; the bowl got battered out of shape during a house move but is the ideal size to contain the dough and sits in the fridge without me having to alter the shelves.

I shall definitely keep going with this although I have a breadmaker - I like the simplicity and 'earth mother' feel of it. I will also tell my Mum; she lives on her own and loves the bread I make but doesn't think she'll make good enough use of a machine. With the Artisan method she can have fresh bread whenever she wants.

Many thanks for the original post - it has inspired so many of us!

mum2many

first loaf just gone in.

mixture was very sticky and was stuck to the bowl, is this right?

sort of managed to make a roundish shape, very very rustic:rotfl:

will let you know how bad it is later.

Angelraesunshine

wow i have got very excited about this my bread is made and frozen for the week but i might have to make some tonight just cos i want to. my BM is on the way out i only use it to make the dough now anyway as i prefer it oven cooked.

i dont have any sea salt though ( makes mental note for next weeks shopping list) i only have table salt how is best to use it?

PasturesNew

This sounds like my sort of bread. As a single person, it sounds ideal for making up and being able to scoop some out "on demand" and use. I've been using a breadmaker (which is fine) except it takes 1.5 hours to make dough in that, which is a pain most of the time unless you pre-plan!

PasturesNew

I've just been through grabbing the essentials, so thought I'd post the essentials from the last 50-odd posts here:

Precis of Artisan Bread Thread

GreenManG0 wrote: »

You mix up the basic dough mix (NO KNEADING REQUIRED) store in a non airtight bucket/container, leave to rise in a warm spot for 2 hours. Then store in the fridge for up to 14days! (dough can also be frozen for around 3months, & just defrosted overnight in fridge ready to use)
http://www.artisanbreadinfive.com/
The basic Boule dough can be used to make: crusty white loaf, pizza dough, calzone, naan bread, pita bread, baguette and even sweet recipes such as sticky caramel and pecan rolls.
Zoë’s site gives you lots of recipes to try out without having to purchase the book first if you a uncertain of the method/recipes: http://zoebakes.com/?cat=13

npsmama wrote: »

Tip: use fine SEA salt NOT table salt...if you use table salt it will be disgustingly salty
Also, I only use 1 tablespoon of yeast.

npsmama wrote: »

To answer a few questions:
- any yeast will do
- i use my Kenwood Chef bowls with a shower cap on top. You need something that can hold the dough doubling in size
- flour: I have used strong white flour and also 00 pasta flour. I also used plain flour once
- salt: sea salt and table salt are not the same thing when it comes to saltiness.

I was also advised to reduced the yeast to 1 tablespoon and with those changes the bread is fab.

flourgirl wrote: »

found this on google

http://www.youtube.com/watch?v=zMxJgIpe38Q

GreenManG0 wrote: »

Bowl size- The recipe can easily be doubled or halved, I usually halve the recipe making it more managable. I brought the largest rectangular tesco value lunchbox~70p Which holds 8pints, so has plently room even after the dough has doubled.
Flour types: I have made the basic recipe using bread flour, plain flour and wholemeal flour and it has turned out brilliant every time. My favorite combo is 1/3 wholemeal 2/3 white bread flour.
Yeast: I usually use 1 sachet if im making the recipe halved, i think you can get 12 sachets in tesco for ~70p.

Cooking naan & pitta: roll out the dough to around 1/8. melt some butter in your frying pan, add the dough and cover, i use foil, to trap the steam and cook for ~6mins. For the pittas you pop them in the oven.
Oven temps & timing: Basic dough in a loaf pan bakes at 230c for 35mins.

GreenManG0 wrote: »

http://steamykitchen.com/blog/2008/01/12/caramelroll/

GreenManG0 wrote: »

basic recipe: http://www.showcaseminnesota.com/recipes/recipe_detail.aspx?rid=4696
More detailed recipe here with all the temps and tips needed to get you started!

npsmama wrote: »

You need the steam from the pan of water really to make something nice.

Penelope_Penguin wrote: »

All purpose flour is plain - we have a thread on it here http://forums.moneysavingexpert.com/showthread.html?t=28692

GreenManG0 wrote: »

shaped into a sort of roll/round shape (freeform loaf): just place it on a baking tray and then pop the tray in the preheated oven
If you have placed the dough into a loaf tin, the just place the loaf tin in the oven.
The water in the oven creates lots of steam helping to achieve a nice crust. If you left out the water I guess your crust wont be as crusty

GreenManG0 wrote: »

I think you would be fine to reduce the salt, its a matter of trial and error, some people like a salt taste other prefer not to!
If you still have dough left in the fridge, this can keep for 10-14 days, the longer you leave it the more of a sourdough taste it develops.
When you have used all the dough, just mix another batch straight into the bucket without washing it up, it adds flavor to your next new batch creating a slightly different taste each time!

npsmama

Greenman is a fount of knowledge!

Pasturesnew: fab job!!

Table salt: use 1 tablespoon and see how you go. I made a mistake in my previous post. When I first made the bread I used 1.5tb of table salt and it was horrible (to my taste anyway). But having said that the authors have said that they get people writing in saying the bread is too salty and equal numbers of folk complaining it isn't salty enough! Personal taste, I guess. Having said that if you muck about too much with the amount of salt in the recipe, it won't work.

In this recipe (and only this recipe) I always use yeast that says it should be reactivated but I never reactivate it. The book says it will work and it does.

If you found the dough to be very dry, make sure you are measuring your flour properly.

This is a method that involves very few steps compared to other artisan breads. However the flip side is that the steps that are described are just as important as the proportion of ingredients and it will pay to follow the method precisely: as I said, it really is very, very little effort once you understand (or just act upon) it.

I really suggest people watch a video of the authors making the dough: it will help a lot regarding questions about dryness/container size/how to cook it /etc...hxxp://www.startribune.com/video/11967361.html

I gave up on my BM about 2 years ago and haven't missed it once. I bake all our bread and have 2 babies under 3: if I can do it anyone can!
I would have thought this method is ideal for people living on their own.

mixture was very sticky and was stuck to the bowl, is this right?

sort of managed to make a roundish shape, very very rustic:rotfl:

Sounds good to me.