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
After rising, floured and slit cut
Out of the oven
Cooling
Smokin Don
