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

Angelraesunshine

decided to borrow some rock salt, got some made now got to wait two hours ............... i can't wait not sure how it will taste when done might be a bit salty to me i am used to adding a little bit of sugar to mine normally.

blue_sushi_cat

thanks for this - made mine and waiting for it to rise. I was going to make half the quantity but idiot that I am added the full amount of water :rolleyes: so I have a vat of bread... so I'm making some soup to go with it

dutchy

Help! I think I'm missing something very obvious; I've looked at the links, but am unable to find the actual recipe for the 'master dough'. Can somebody please give me some guidance, as I'm desperate to see it and try it!

Thank you!

Dutchy x

stilernin

dutchy wrote: »

Help! I think I'm missing something very obvious; I've looked at the links, but am unable to find the actual recipe for the 'master dough'. Can somebody please give me some guidance, as I'm desperate to see it and try it!

Thank you!

Dutchy x

PM'd you .............

npsmama

Type 'master boule recipe' into Google.
Lots of hits with the recipe.

organic_wanabe

Stupid question perhaps - hope it hasn't been asked already and I missed the answer! Can I substitute semolina for cornmeal or should it be polenta? Or can cornmeal be missed out altogether? Also, I'm presuming that this is only required when you are turning the dough into a pizza base.

GreenManG0

organic_wanabe wrote: »

Stupid question perhaps - hope it hasn't been asked already and I missed the answer! Can I substitute semolina for cornmeal or should it be polenta? Or can cornmeal be missed out altogether? Also, I'm presuming that this is only required when you are turning the dough into a pizza base.

I think the cornmeal you are referring to is when you are dusting the surface or a tray to stop the dough from sticking. Usually I use just flour or cornflour. I have never used semolina or polenta so a not sure if these could be substituted. You need to flour surfaces everytime you shape the dough, as h method produces a very "wet" dough, so it would not be just for pizzas.
I hope that I havent read your post wrong! Correct me if I have.

Angelraesunshine

organic_wanabe wrote: »

Stupid question perhaps - hope it hasn't been asked already and I missed the answer! Can I substitute semolina for cornmeal or should it be polenta? Or can cornmeal be missed out altogether? Also, I'm presuming that this is only required when you are turning the dough into a pizza base.

i could not wait until today so at 9:30pm last night i did a small loaf so i could see how it was, did not use anything other than a greases tray and iy came out lovely.

i would use semolina though for the base of a normal loaf if you wanted

homeaway

dutchy wrote: »

Help! I think I'm missing something very obvious; I've looked at the links, but am unable to find the actual recipe for the 'master dough'. Can somebody please give me some guidance, as I'm desperate to see it and try it!

Thank you!

Dutchy x

Can you send it to me if you have it, i could not find it either.
Thanks

Yategirl

homeaway wrote: »

Can you send it to me if you have it, i could not find it either.
Thanks

me too please