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

GetRealBabe

ginvzt wrote: »

It is 1 cup of rye flour and 5.5 cups of wheat flour. It is the same proportion as for deli-style rye bread, which is lovely... (Well, for us, anyway).

Hi

Thanks for that.

It sounds good. Not too heavy. I might try that as I've made 50% wholemeal and 50% white flour breads.

I made a sourdough bread yesterday but it takes about 12 hours from start to eating. I added a tiny bit of rye flour and it's very tasty. Definitely want to make more rye loafs.

ginvzt

So, I made pumpernickel bread. I didn't have caramel colour powder, so just skipped that. But the bread is very nice and very tasty. (Well, that is what I think!) I couldn't resist a slice of it just after 10 min out of the oven. I had to have it with my soup and then another slice with some honey on top. Lovely....

pixie1

Well 18 months on from when i added this book to my amazon wish list, i have finally given in and ordered it!

It wont be dispatched for 2-3 weeks as Ive grouped it with 2 other books (have to make the shipping fee worth it) but i will report back once ive tried my first loaf.

Pix

ginvzt

pixie1 wrote: »

Well 18 months on from when i added this book to my amazon wish list, i have finally given in and ordered it!

It wont be dispatched for 2-3 weeks as Ive grouped it with 2 other books (have to make the shipping fee worth it) but i will report back once ive tried my first loaf.

Pix

Shipping is free, so you can order the books separately. On the other hand - I have just checked at is says 'dispatched in 1-3 weeks', so I guess you already thought about it! (Or, WHSmith has it at the same price as well)

pixie1

ginvzt wrote: »

Shipping is free, so you can order the books separately. On the other hand - I have just checked at is says 'dispatched in 1-3 weeks', so I guess you already thought about it! (Or, WHSmith has it at the same price as well)

I live in oz so I don't get the free shipping

Can't wait for this to arrive!

Pix

ginvzt

pixie1 wrote: »

I live in oz so I don't get the free shipping

Can't wait for this to arrive!

Pix

Sorry, didn't check!!!! I am now in the hunt for a bowl to keep my dough I have a 4l tupperware box, but the last couple of times I made the dough in that box, it was climbing out. Will have to rethink this or make half sized batches.

Oh, and I got the caramel colouring that I was after for mu pumpernickel bread - we were in Italy for Christmas, and I just found it in the supermarket. Hope it works now when I make my bread next time.

Btw, has anyone tried using sourbread starter for any of these breads instead of yeast? I have my starter 'growing' in the fridge and keep refreshing it weekly, sometimes make the sourdough bread (takes a while), or just have to through out the portion of it. Would be a much better use if I could use it for some of these recipes instead!

pixie1

How big does the container need to be? I could keep an eye out for one whilst Im waiting for my book to arrive

Happy Baking!

Pix

ginvzt

I think the suggested size in the book is about 4.5 litres (I can't remember the measurement they use). The tupperware box I have is more than 4l, then I have a couple of bowls just over 4l and they are too small. I think, ideally it would be about 5-5.5l, and needs a lid. It says to use not an air tight container, but I'll take what I find and what fits in my fridge (when I find something that doesn't cost an arm and a leg!)

The last couple of times I made full batch, just used cling film to cover the dough, so it had a 'mushroom' cap on top, bat didn't overrun in the fridge. But then - you make the first loaf, and it fits in the bowl ok.

Sazbo

Morning everyone I noticed yesterday that a UK version of the book Artisan Bread in 5 Minutes has just been published, in case that's of interest to anyone. Available here on Amazon: http://www.amazon.co.uk/gp/product/0091938945/

The key difference being the use of metric measurements.

Hope that helps,
Saz x

seasalt_2

Started making this bread just after New Year when all our first footers had eaten us out of the last backslice of shop bread. Followed the instructions on here and it was fantastic. Thought I would never need to buy bread again. BUT the kids are rebelling. They wolfed the first couple of loaves down but are now complaining that it has too much of a sourdough taste for eating all the time, plus it doesn't make good toast. From reading through this thread, I gather it does become more like sourdough the longer you leave it in the fridge (which I like but they don't!) so maybe will need to make half quantities - not that I have ever left it more than about three days in any case. Do not have room in my freezer to keep the dough (which I guess would also help stop the sourdough flavour developing). Any ideas or do I just hope they will get used to it - especially if there's no alternative!?