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

Kron

Welll I tried a gluten free version and it was a disaster. However my other version made with ordinary flour was a success and very very yummy. I'm gonna have another go with gluten free flour.

Karen

mum2many

GreenManG0 wrote: »

Are you using enough dough? You should be grabbing about a grapefruit sized amount in your hand. After shaping the dough and putting it in the tin you should leave i to rise for ~1hr, then put straight into a hot oven.

All the bread I have made had buldged above the tin, risen alot higher then anyother homemade breads previously tried!

well i thought i was:o
will try more dough next time

using new flour and new yeast so not been in cupboard for ages.

i will get it right, eventually:rotfl:

larmy16

I can't wait to hear how Pasturesnew gets on with it. I read her thread titled "You are all liars you know" - it gave me the best giggle in ages reading about her disasters with the breadmaker.:rotfl:

ethansmum

Argh!!!! I mixed up the ingredients and it seemed too dry so i added some more water. Now when I've come to bake a loaf, the mixture is too runny Is it possible to save it ?? Can I add some more flour??

Angelraesunshine

ethansmum wrote: »

Argh!!!! I mixed up the ingredients and it seemed too dry so i added some more water. Now when I've come to bake a loaf, the mixture is too runny Is it possible to save it ?? Can I add some more flour??

yeah i would add a bit more flour but it is meant to look wet but not soggy

Angelraesunshine

GreenManG0 wrote: »

Are you using enough dough? You should be grabbing about a grapefruit sized amount in your hand. After shaping the dough and putting it in the tin you should leave i to rise for ~1hr, then put straight into a hot oven.

All the bread I have made had buldged above the tin, risen alot higher then anyother homemade breads previously tried!

yeah i used quite a bit of dough too i made mine with strong bread flour as i have tons of it inthe cupboard but as i said in a previous thread i think i played with mine a bit too much and the yeast might of been on the way out.

they are quite edible though

GreenManG0

I just went to roll some dough out to make a calzone, id say having the dough wetter is better, as you can always lightly "work" in some flour shaping it, if its too dry then it would be difficult to add more water in. The dough is very wet and will stick to your hands if you do not flour/water them

ethansmum

^^^ Yea, thats exactly how mine is- perhaps i haven't messed it up as I do most things. Thanks for that.

FelineFantastic

Sorry for what may seem like stupid questions but....

... for the basic mix I don't pre-mix the yeast and let that rise I just mix in the granules in the main mix?

... for the calzone if I get the dough from the fridge do I just roll it out straight away or do I wait any time-- and what temp to cook and for how long?

Thanks very much- am looking forward to trying this out!

sleepy-lady

This is brilliant - I made my first loaf last night and ate some with honey for breakfast this morning. Anyone want a bread machine?