Bread that needs help!

Zara77

Hi Everyone
This weekend I have my neqhew over. So i decieded to do a little homebaking(i think my to try and improve my skills rather than his!). Anyway at 10yrs old he is quite adept in the kitchen so i trusted a whole recipe to him. We searched together to get a easy bread recipe and came across the 5minute Artisan bread. I think something happened in converting the measurements because the bread is really salty. We have loads still left in the fridge and wondering if it is possible to rescue? Any handy hints would be much appreciated! Thankyou all in advance-(the lengths i will go to engage child away from video games even confounds me sometimes!);)

mummysaver

Perhaps you could make another batch without any salt and knead it together with the existing batch? Depends how salty it is really.

ChapelGirl

5 minute bread??? Did the recipe by any chance call for bicarbonate of soda? If yes, this will explain why it tastes salty.

Soda bread is relatively quick to make because the bicarbonate makes the gas bubbles in the dough instead of having to wait for a yeast to create bubbles as part of the proving process. However, the "soda" part is sodium - i.e. salt.

If this is indeed a soda bread I do not think you could make it less salty by adding more flour with less bicarb., because then it would not rise. Unless of course you added too much bicarb. in the first place, which from what you say might not be knowable.

If it is a normal bread recipe with yeast you might be able to mix the leftover dough with a new batch which has no salt. Is the dough well wrapped in cling-film or damp cloth, or has the surface dried out?

Zara77

Thankyou both for your replies. The bread is inside of a old icecream container in the fridge. That what the recipe says to do that and your meant to be able to have for a week. Your just meant to grab what you need,let it rest for 30/40mins and then just bake for 30/40mins(until bread is hollow).

competitionscafe

Is it this recipe?

http://www.foodess.com/2009/03/artisan-bread-in-five-minutes/

1 1/2 tablespoons yeast
1 1/2 tablespoons salt does sound like a lot although don't know how much 6 1/2 cups of flour is - I think its about 850 grams??. (Usually bread recipes say 1 to 1 1/2 teaspoons per 500g of flour, so perhaps they meant teaspoons not tablespoons!! ?? :eek:

This website suggests:
"the following proportions with organic plain flour"

800 g flour
594 g water
12 g salt
1 sachet yeast
http://www.larecettedujour.org/2008/04/artisan_bread_in_five_minutes_.php

I think there is a thread here somewhere on the 5 minute artisan bread?

By the way the 5 minutes refers o the time it takes to measure and mix the ingredients - it's also sometimes called no knead bread)

competitionscafe

Aah, here I found it - http://forums.moneysavingexpert.com/showthread.html?t=1001965&page=1&pp=20

Someone one on there mentions to use fine sea salt not table salt otherwise it will be "disgustingly salty"!

Still sounds like a lot of salt to me but perhaps that's why yours is so salty?