Let's Talk BBQ
Recipes => Recipes => Baker's Corner => Topic started by: Smokin Don on March 26, 2014, 05:03:20 PM
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Mar 26 2014
Using the Artisan Bread in 5 minutes a day bread recipes I have had bread dough on tap in the fridge to bake for a day’s meal. I kept the dough going through the winter and haven’t bought much bread. I have baked standard boules, ciabatta, flat bread and Indian Naan from the basic recipe. I went through 4 batches, each baking 3 to 4 loaves. My last batch was the peasant dough recipe; it has some rye and wheat flour along with white all-purpose flour. I baked a boule and 2 loaves of ciabatta with it.
Today I used up what was left of it. I thought I had plenty to do a loaf pan style from it. I should have known when I had it ready for the pan that I should have went with a smaller loaf pan. Once I had it in the oiled pan I hated to try and move it so left it in. I let it set for the 90 minutes rise time and baked it. It nowhere filled the loaf pan but turned out looking pretty good. The dough is pretty forgiving, most all of my loaves I baked looked good and all were good to eat. I didn’t start another batch, figuring if spring ever gets here I will be too busy.
I used to bake bread using the Lahey method, but hated messing with the heavy cast iron pot to bake it and it had to set for an 18 hour rise. The way I cook sometimes at night I will run across a recipe and want to fix it the next day. I can run to the grocery in the morning and if I get the bread started by 2:00pm I can have fresh baked bread with the meal too. The bread in 5 only has to rise 40 minutes and takes 30 to 35 minutes to bake. I found you can also bake it in a cast iron Dutch oven and get a little crispier crust if you eat it the day of baking. The second day it is about the same as the bread in 5 is.
Ready to rise
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_3261528_zps07065f3c.jpg)
After rising, floured and slit cut
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_3261529_zpsd61ca3cb.jpg)
Out of the oven
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_3261530_zps339fef6e.jpg)
Cooling
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_3261531_zps33998c9d.jpg)
Smokin Don
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Don..it looks just fine, a smaller loaf pan will let it rise higher, if that is what you want. Yu can also add a lil more yeast for a better rise, I always add extra. put in the microwave is a good proofing box. I warm a cup of water or coffee before I rise and its perfect and will rise faster. Also I have even risen bread on top of laptop to speed it up some. Rising is usually about 85º. Hope this helps and I know your gonna put this on the grill this summer, it cooks great there too. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Don..it looks just fine, a smaller loaf pan will let it rise higher, if that is what you want. Yu can also add a lil more yeast for a better rise, I always add extra. put in the microwave is a good proofing box. I warm a cup of water or coffee before I rise and its perfect and will rise faster. Also I have even risen bread on top of laptop to speed it up some. Rising is usually about 85º. Hope this helps and I know your gonna put this on the grill this summer, it cooks great there too. Pam .☆´¯`•.¸¸. ི♥ྀ.
With the bread in 5 they say don't worry if it doesn't rise much it will in the oven and it always does. This was just not that high to begin with and I don't mind showing some of my lesser quality loaves. Don
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Don, your bread always looks wonderful. It sure got my Wife's eye. She is the bread maker in the house ( except for cornbread,,,,, she has me do that ). She especially is interested in your ciabatta bread. Could you share the recipe?
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Looks pretty darn good from here.
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Looks real tasty from here!
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Don..it looks just fine, a smaller loaf pan will let it rise higher, if that is what you want. Yu can also add a lil more yeast for a better rise, I always add extra. put in the microwave is a good proofing box. I warm a cup of water or coffee before I rise and its perfect and will rise faster. Also I have even risen bread on top of laptop to speed it up some. Rising is usually about 85º. Hope this helps and I know your gonna put this on the grill this summer, it cooks great there too. Pam .☆´¯`•.¸¸. ི♥ྀ.
With the bread in 5 they say don't worry if it doesn't rise much it will in the oven and it always does. This was just not that high to begin with and I don't mind showing some of my lesser quality loaves. Don
How was the taste..that is the key. I have made not so pretty loaves but they taste fabulous. I just tell them that I planned it that way. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Don..it looks just fine, a smaller loaf pan will let it rise higher, if that is what you want. Yu can also add a lil more yeast for a better rise, I always add extra. put in the microwave is a good proofing box. I warm a cup of water or coffee before I rise and its perfect and will rise faster. Also I have even risen bread on top of laptop to speed it up some. Rising is usually about 85º. Hope this helps and I know your gonna put this on the grill this summer, it cooks great there too. Pam .☆´¯`•.¸¸. ི♥ྀ.
With the bread in 5 they say don't worry if it doesn't rise much it will in the oven and it always does. This was just not that high to begin with and I don't mind showing some of my lesser quality loaves. Don
How was the taste..that is the key. I have made not so pretty loaves but they taste fabulous. I just tell them that I planned it that way. Pam .☆´¯`•.¸¸. ི♥ྀ.
Agreed,Ive had some odd shaped loaves that still tasted mighty durn good.That looks good to me Don.Cool on your season of bread making,well done indeed.
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I'll bring the butter ;D
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Great looking loaf, I'm betting you find the time as the weather warms up, fresh bread is impossible to beat.
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I haven't cut this one yet but has a nice crust and sounds good when plunked. Every loaf of the bread in 5 had good taste. Each batch got better since I left a little of the dough, never washed it between batches. The last batch, 4th, was peasant bread and a cup of the white flour was replaced with a 1/2 cup rye and 1/2 cup wheat. I think all of us liked it a little better than the basic all white. Don
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I'll bring the butter ;D
And I'll bring more. ;)
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Looks good to me Don!
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Bread looks great as usual Don. What are you refering to when you say " bread in 5" ? I would like to learn how to make bread like you do.
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For those that would be critical of the appearance of any food, I like to remind them that: "The stomach is a blind organ - If the food smells, and tastes good - shut your eyes if you you need to and fantasize about it's appearance"
BTW - I see nothing less than great tasting bread form where I sit! And it looks fine to me too!:D
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We had the bread with supper tonight and it had decent texture and tasted great! Don
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_3271538_zps5a9aea0a.jpg)
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Looks Tasty, you're getting better with every loaf and you started out great. :)
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Don, I like how it turned out. It looks perfectly imperfect, with a great texture - the way real bread should be! :)
I've played with replacing some of the white flour with some whole wheat and really like the result better than all white too.