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

sb44

thunderchild wrote: »

MMMMMMM the dough is very very wet. I managed to get some off and popped it in a sandwich tin to prove. I put some more flour on my master batch. We will have to see if it works but I am still not holding my breath! LOL

Yep, mine was very wet too, so much so that I couldn't shape it even with lots of extra flour on it, I ended up binning it.

sb44

Ok, this has been bugging me and I didn't get the chance to make another batch earlier, I've just made some now at quarter to midnight, mad or what!

Anyway, I decided to follow the exact recipe this time, I had followed an earlier post which said use 750ml of water but it was too much for me, it may be ok for some which is great but it was far to wet for me.

So, as I couldn't find my proper 1 cup measure I had to use the 1/2 cup measure instead.

However, I decided to weigh the cup measurements and one cup of flour weighed 125g so 6 1/2 cups was roughly 28oz.

Now they say 6 1/2 cups of flour some say 2lb so mine was 3oz less but it looks more like dough than the last slop that I made!

I used 1 1/2 tbs yeast this time instead of 1tbs and 1tbs of ground sea salt and weighed 3 cups of water which was 647g.

I bought a 10 litre square tupperware type bowl from the local cash and carry so there is no way it is going to be pushing the lid off this one!

Now to find a place in the fridge for the tub, will have to move some of my husbands beer .

dandy-candy

I'm surprised how many people are having trouble with this recipe esp people saying it's too wet. I made a half sized batch as follows:

3 cups strong flour
1 1/2 cups warm water
3/4 tbl sp dried yeast
1/2 tbl sp table salt

I am adding a little splash more water to get the mix to bind (sorry I haven't actually measured the splash!) and I am using proper measuring cups/spoons as opposed to a teacup or spoon from the drawer. It is working perfectly for both pizza and bread rolls, and I have made it with both white strong flour and a 50/50 mix of white/wholemeal strong flour.
I really hope this helps some of you out!

angeltreats

BOOK PEOPLE LINK

This book is the UK release of a book that's been phenomenally popular in the US, called Artisan Bread in Five Minutes a Day. I think officially it's not released in the UK till January but for some reason the Book People have it already.

The premise is that instead of kneading, proving, knocking back, shaping, proving again and baking, what you do is mix the ingredients together, not bothering to knead at all, let it sit at room temperature for a few hours, stick the dough in the fridge for up to a week, and just pull off a bit of dough, shape it, let it sit for 20 minutes and stick it in the oven when you need it. It's aimed at busy people who don't have time to bake 'normal' bread every day, and it's very thick with recipes for everything from pitta to brioche to your bogstandard white sandwich loaf. Apparently the dough benefits from being left in the fridge for a week as the flavours develop, a bit like sourdough.

I was very sceptical, being a bit old-school myself, but the reviews on the Amazon US website and elsewhere on the internet are absolutely glowing and apparently it really does work (and Dan Lepard, a very well-respected baker, also reckons that dough doesn't have to be kneaded in the traditional manner) so I thought I'd pick up a copy and have a go.

Anyway I wondered if anyone else had seen this and/or bought it and had a go, and what results they'd had. I'm planning to mix up a batch of dough just as soon as I clear a bit of fridge space, so I'll report back.

anguk

Thanks Angel, I may treat myself to that.

There's a huuuge thread about the Artisan Bread in 5 minutes:
https://forums.moneysavingexpert.com/discussion/1001965

Edit: just ordered and used the free delivery code from here:
https://forums.moneysavingexpert.com/discussion/214899

angeltreats

Oh thanks - it never even occurred to me to look for an existing thread, duh! I'll have a good old read through that to pick up a few tips before having a go myself

The only bad thing about The Book People is that the delivery bloke always comes just as my DH is about to leave for work, so I can't order stuff sneakily as I always get caught

mumoftwo

it has been around for quite some time and it is great, like Anguk says there is a big thread about it already with some photo's as well, if I remember. We were all so caught up in it at the time. I still bake from it now and then, it is a good book.

Amys

Has anyone tried this using starter instead of yeast?

zippychick

I've merged this with our artisan bread thread

GreenManG0

wow!
I started this thread quite a while back and since then stoped using the forums, I have recently rediscovered MoneySavingExpert after getting into alot more debt and deciding enough was enough!
So great to see so many people interested in the method and finding it really useful!
Now to catch up on 27pages of posts, i cant wait to see how well everyone has got on with this!