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

npsmama

Chuck in a large bowl: 3 cups water, 1T yeast, 1T salt and 6.5cups of plain flour.
Mix until combined.
Cover loosely.
Let rest for 2hrs.
Shove it in the fridge for up to 2 weeks.

To bake: take out some dough using as light a touch as possible.
Leave it to rise for about an hour on an oven tray.
Put an empty baking tin in the oven and heat oven to max.
When oven is hot, put the tray with dough in it and pour some hot water in the baking tin.
Bake until golden (depends on the size of your loaf ...about 30min for me)

Right, there you have it: no copyright breach as it's in my own words and it's a simplified version anyway.

Having said that, seriously guys just type 'Master boule recipe' into Google and you get the original recipe.

mum2many

npsmama wrote: »

Chuck in a large bowl: 3 cups water, 1T yeast, 1T salt and 6.5cups of plain flour.
Mix until combined.
Cover loosely.
Let rest for 2hrs.
Shove it in the fridge for up to 2 weeks.

To bake: take out some dough using as light a touch as possible.
Leave it to rise for about an hour on an oven tray.
Put an empty baking tin in the oven and heat oven to max.
When oven is hot, put the tray with dough in it and pour some hot water in the baking tin.
Bake until golden (depends on the size of your loaf ...about 30min for me)

Right, there you have it: no copyright breach as it's in my own words and it's a simplified version anyway.

Having said that, seriously guys just type 'Master boule recipe' into Google and you get the original recipe.

done this and after resting my mixture just spread across the tray, doesnt seem to have risen. just put in the oven so will give feedback later.

my first one was not good, stuck to the tray and quite flat and solid. kids liked it though

its out of the oven and looks like pizza base that is too thick what've i done wrong

MeAllOver

I'm really excited about this. I'd just started baking bread and pizza dough from scratch without the breadmaker so i'm really keen to try this out. Just one question though - I don't have any sea salt so why can't I use table salt? It's all Sodium Chloride isn't it? What's the difference?

Thanks.

Angelraesunshine

mine is not rising as much as i want but that could just be that i used th elast of my yeast and it had been open a little while so was probably not at its best. will have to see what the next batch is like will buy more yeast

Leopardlady

Success! Woohoo
i made mine up and left the dough for juts over 3 hours as it was not rising as much as i had hoped, but then bunged it in the oven, guessed how long and what temp, as i usually use a bm.

It is fantastic i have just had a sneeky slice and it is yummy, much better than anything my bm every made!

Thanks to all of you

now how do you make the brioche dough?

npsmama

I'm so sorry I forgot to metnion that the dough won't look like it's rising: that's normal, don't panic.

From past experience, if the resulting bread is on the solid side next time be extra careful to not much about with the dough too much. Flour your hands and then just scoop a portion scoop out of the bowl and plonk it on the baking tray. Dust the tray with cormeal first to prevent sticking.

blue_sushi_cat

I cooked some last night and then did another small loaf tonight - was fab and am very impressed with this method. I didn't grease or flour the tray - just heated it and then put the shaped loaf onto it. I think i might have to buy the book

npsmama

I really recommend the book - the recipes are brilliant.

Angelraesunshine

npsmama wrote: »

I'm so sorry I forgot to metnion that the dough won't look like it's rising: that's normal, don't panic.

From past experience, if the resulting bread is on the solid side next time be extra careful to not much about with the dough too much. Flour your hands and then just scoop a portion scoop out of the bowl and plonk it on the baking tray. Dust the tray with cormeal first to prevent sticking.

ahh see i was cheating really i did not read all the instructions, so i prbably did play about with it a bit much and i did not heat the tray i just put in a loaf tin. but has not turned out too bad considering. think i better read up on it again properly before i make the next lot lol

GreenManG0

Glad to hear everybody is finding the method easy!
I also have found the bread to be alot tastier than any other method. Just like it is fresh from the bakers!

for the brioche dough LeopardLady try this link, delicious!:
http://steamykitchen.com/blog/2008/01/12/caramelroll/