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

sb44

Does anyone have the brioche recipe please?

Ta.

mumoftwo

sb44 wrote: »

Does anyone have the brioche recipe please?

Ta.

I have sent you a pm

sb44

mumoftwo wrote: »

I have sent you a pm

That's great, thanks very much, off to take a look now.

sb44

Well, I have been meaning to have a go at this for the past couple of days and hadn't got around to it.

I was getting itchy fingers and had to go and have a go just now (10.00pm) so I can put it in the fridge just before I go to bed.

My husband isn't holding out much hope of it being any good as he doesn't like the bread I made in the breadmaker so thinks this will be the same.

Flippin' eck, I hope it turns out fine just so that I can say I told you so.

Hopefully it will smell lovely when he gets home from work if I time it right.

marmalize

ok...i have a quantity of dough in the fridge ...did a 'boule' yesterday and although tasty and quite a good crumb texture the bread was 'damp' (obviously i couldn't wait till it cooled so the first tester was hot) but even after it had cooled completely the bread was still strangely damp..almost like a crumpet....iykwim...
is there a way to dry out the dough (i gave it 1 1/2hrs rising before baking)...would even longer rising allow it to dry out or ruin the loaf completely.....help..

sb44

OMG!

What a disaster.

I left my mix in the fridge overnight and it was virtually crawling out of the top of the container this morning.

I've just gone to take some out so that I could have a go at making some rolls and I can not even shape the dough, it is so wet that even with my hands covered in flour and flour put onto the dough before lifted out it is sticking to my hands.

It's just stretching from one hand to the other.

I assume this is a case of putting it in the bin and making another batch with less water.

I used 2lb plain flour, 1 tbs sea salt, 1 tbs yeast and 750ml water.

marmalize

i have discovered that it works better baked in a pyrex bowl...it's the only way it keeps a 'boule' shape (well it has no choice..lol) otherwise i believe it would look more like a pizza base..

still 'damp' inside...really quite wierd...

RAS

sb44 wrote: »

OMG!

What a disaster.

I left my mix in the fridge overnight and it was virtually crawling out of the top of the container this morning.

I've just gone to take some out so that I could have a go at making some rolls and I can not even shape the dough, it is so wet that even with my hands covered in flour and flour put onto the dough before lifted out it is sticking to my hands.

It's just stretching from one hand to the other.

I assume this is a case of putting it in the bin and making another batch with less water.

I used 2lb plain flour, 1 tbs sea salt, 1 tbs yeast and 750ml water.

I would suggest that you sift a small amount of flour over the top of the dough, flour you hands really well and try and cut off a largish piece.

Then cut that up into sections and pat into shape.

Looking at the video, the dough is very loose so you need minimal handling; just shaping really rather than kneading.

RAS

marmalize wrote: »

still 'damp' inside...really quite wierd...

if you look at the web-site here; they have have an explaination

http://www.artisanbreadinfive.com/?p=1858

sb44

RAS wrote: »

I would suggest that you sift a small amount of flour over the top of the dough, flour you hands really well and try and cut off a largish piece.

Then cut that up into sections and pat into shape.

Looking at the video, the dough is very loose so you need minimal handling; just shaping really rather than kneading.

Thanks but too late, I binned it!

I bought some more flour this afternoon and will have another go tomorrow.

The flour was only 43p and I already had a packet of Doves yeast so no great loss.