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

alltrustgone

Competitionscafe, thanks for that link - makes it a terrific deal. Have saved it for my next book order.

Its true, no pictures - I had the original US publication already, and although not a "glossy picture everywhere" book itself, it does include photo sequences of some of the processes. I think there are videos on youtube etc which would compensate for this. The new book at first viewing doesn't seem to be a page by page copy of the original.

The appeal to me was the specific weights and measures. I have several cup measuring sets. All have slightly different volumes for comparable cups. Should they then be loosely packed, or compressed, if so - to what degree? Can't be doing with it! Much more confident with a definitive weight.

Should have said earlier - thank you to the posters who flagged up the availability of the new book in the first place.

ATG

Own_Feet

I came across this thread just over a week ago and bought the book, as I'm trying to generally be more self-sufficient/self-reliant. I was wondering how many of you who have tried any of the recipes use a baking stone, as mentioned in the book. I'd never heard of them before and am wondering how necessary they are.
Thanks.

Own_Feet

So, is an ordinary baking tray sufficient, or would significantly better results be achieved with a baking stone? I'd rather use what I already have (baking tray....), unless there are significant benefits to using the 'recommended' equipment. And if a baking stone is a good idea, where would you recommend getting one from?

furndire

I use a baking stone for pizza bases, it ensures that they cook underneath and get crispy. The stones get extremely hot, and hold the heat for a long while. I've used it once of twice for bread, but I often put mine in loaf tins - get a better shaped loaf that way. I do put water in a container in the oven for steam though, I don't like rock hard crusts, and this certainly seems to keep them softer.
I noticed that they used ice cubes in the bottom of the oven on the Baking Mad programme tonight on TV - they were making bread on there I think, but only caught a few seconds of the programme.

zippychick

furndire wrote: »

I use a baking stone for pizza bases, it ensures that they cook underneath and get crispy. The stones get extremely hot, and hold the heat for a long while. I've used it once of twice for bread, but I often put mine in loaf tins - get a better shaped loaf that way. I do put water in a container in the oven for steam though, I don't like rock hard crusts, and this certainly seems to keep them softer.
I noticed that they used ice cubes in the bottom of the oven on the Baking Mad programme tonight on TV - they were making bread on there I think, but only caught a few seconds of the programme.

Yes i thought that as well - as you put water in when making artisan bread (from memory)

Brain never stops! Ice is the same idea

competitionscafe

Got this in an email today - pizza stone at half-price for today only (£7):
http://www.procook.co.uk/shop/Cookware/Specialist/ProCook-Pizza-Stone/d32/sd273

Not compared prices with anywhere else and not sure what delivery charge is, but might be of interest to someone?

Edit - delivery is £5 so not so much of a bargain when you include that.

Also found these links and tip re Morrisons (not sure if offer is still on though):

Granite Bread baking stone - Half price (£5)
http://www.amazon.co.uk/tag/baking/forum?cdThread=Tx3BP5NO35Y4C2O

What kind of baking stone?
http://www.danlepard.com/forum/viewtopic.php?f=1&t=719&sid=df3da9efa960ef5e040797b717821000

zippychick

theres a thread on pizza stones too

velbels

Thanks for this thread I've ordered the book and have been looking for bowls. Just got an email from lid! for a set of bowls for £2.99 with the largest being 5.25l they are in store from Next Thursday. think i will go and take a look.

Sorry I'm not allowed to post the link.

Seakay

link here: http://www.lidl.co.uk:80/cps/rde/xchg//SID-E16DC912-2CB85E7C/lidl_uk/hs.xsl/index_17557.htm?offerdate=&idcheck=true&ar2=&id=544&country=GB&zipcode=Penylan&city=Cardiff&district=CF23+9AN&street=Colchester+Avenue&ar=5&nf=True
Description
Made from durable plastic
With fitted lids
Stackable for space-saving storage
Bowl sizes (L): 1.1, 1.8, 3.1 & 5.25

Available from Thurs 27th Jan

Kevie192

Well, I got the UK edition of this book and tried it for the first time yesterday/this morning and I love it!

I took some pics in case anyone was interested

• Ingredients all mixed up
  
  
• Left to rise for 3 hours...
  
  
• Until it collapsed in the container
  
  
• The next morning, after a rest in the fridge, I took out 450g to shape and place on my pizza tray (I haven't got a baking stone!)
  
  
• The finished loaf, just after baking
  
  
• And sliced, ready for butter and jam. Mmmm...
  
  

I've been reading this thread and a lot of people have mentioned their mixture is too wet to make bread with. The book says that this can be to do with protein content - too little and the bread will be too wet. So, I used organic plain white flour (not strong flour) and that seems to have worked really well. My thinking is that organic is usually better quality and has less processing so maybe more protein content?

For those of you that don't like the thought of bread with just flour, yeast, water and salt then there is another recipe in the book which also includes sugar and butter for a softer loaf and dough that can still keep for 7 days in the fridge.

I hope this helps someone

Kevin