Artisan Bread in 5 Minutes a Day
I managed to get a copy of this book and started to read. Up to now, I've not had much success with refrigerating doughs (apart from laminated ones), so I read with interest. Slightly put off as it is in cup measures, although I do have 2 sets of American cups, I prefer to weigh if possible. I was especially interested in the baguette recipe. It is one of those breads, not only fickle but usually with long proofing times, so to read that you could take a dough from the fridge and have it baked in less than an hour sounded impossible.
Still, it was 6pm, so what the heck. I mixed the dough and 2 1/2 hours later shoved it in the fridge for the night. I used a mix of T55 and 14% protein bread flour,(not in any particular proportion) because that is what I have.
This morning I shaped it (I did do a pre-shape, rest 5 min and then do the baguette shape proper), put it in my baguette tray..
The recipe says to heat the oven and put it in after 20 min, but my kitchen is cold at this time of year, so I let it sit for 20 min, then put the oven on. Dish of water on the bottom of the oven and 25 min cooking time. I could not bear to look. My slashing had not gone well, barely making an indent, so I retired to the lounge, determined not to peek. Until hubby came in 'your bread is rising well!' That did it. I was up faster than greased lightening to peer into the oven. 'Oooooh, it has, hasn't it?' (Happy dance around kitchen).
I'm exercising great restraint and waiting till lunch time to try it but it certainly LOOKS great. I even managed to pick it up by the ears....
sandrascookbook.com
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Replies to This Discussion
- Reply by pammyowl on February 20, 2012 at 5:38 am
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Yay! I, too, was doubtful with my first loaves I made from this book, but they do turn out beautifully. Love the oven spring of their recipes. My favorites are the peasant bread and the brioche, although I don't use the brioche dough for bread, more for pastries.
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- Reply by dachshundlady on February 20, 2012 at 5:51 am
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That's great! I use that cookbook and have also been happy with results. I do let mine sit out longer than they say after removing from fridge before I bake it.
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- Reply by sandra Alicante on February 20, 2012 at 6:13 am
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Yes, the sitting out times will vary I think! In summer my kitchen can get pretty hot but at this time of year under 60F...It would have been useful to know what temperature their test kitchens were, just as a guide.
I decided to try it because, being on cheap rate electricity till midday, I try to do all my baking before then! It makes doing baguettes next to impossible normally unless I want to be up half the night!
sandrascookbook.com
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- Reply by puppyfuzz on February 20, 2012 at 9:34 am
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i am pretty interested in this method, as well. does the book cover breads like those somewhat dense breads in free form loaves that have fruit and nuts (sorry, don't know the technical term!). My fave has dried apricots and walnuts....
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- Reply by sandra Alicante on February 20, 2012 at 10:04 am
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It covers plain, sweet and savoury breads, including Challah and Panetone.
If you want to check, I'd suggest a good library.
sandrascookbook.com
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- Reply by Blue Skies on February 20, 2012 at 10:17 am
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I too am very new to baking bread from scratch and I too have used the book 'Artisan Bread in Five Minutes a Day" and so far I love it. The basic recipe and the whole wheat recipe have worked for me and I love to be able to bake fresh bread for my family. I've even been so brave as to give a loaf to my bachelor farmer neighbor. Sometimes my slashing does not work so well either. I've even tried making smaller, hard roll buns for hamburgers with the first basic recipe and it worked too.
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- Reply by tarrka1089 on February 20, 2012 at 3:58 pm
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Congrats Sandra!
I used the no knead recipe on KAF site (after you mix, let rise for 2 hours and then into the fridge for at least overnight).
My baguettes did pretty well, but found that the baguette itself was pretty heavy and I had a culinary friend who said it tasted like it hadn't finished rising.
Then I tried PR's BBA - baguettes. Light, airy and what a difference in the taste. I haven't made the baguettes yet from his Artisan Breads Every Day, but am anxious to since he states he like the flavor of these better, as well as being able to leave the dough in the fridge for several days.
I did check out Hertzberg & Francois' Artisan Bread in Five Minutes a Day, but decided I liked the results with PR's recipes. Sounds like you have the Hertzberg & Francois book . With PR's recipes for artisan baguettes, he warns not to handle the dough more than necessary or you'll degass it.
Looking forward to hearing how it tastes!
: )
Beautiful pics!!!!
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- Reply by sandra Alicante on February 20, 2012 at 4:40 pm
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The bread tasted fine. Ok, not as airy as a shop bought baguette but we all know how finicky baguettes can be! Considering the complete lack of effort, not a bad result. I had tried the KAF version of no knead but found it heavy. I think this one uses more yeast?
The reason I tried it at all was the time factor. Having a cold kitchen at this time of year, I can't make baguettes the traditional way and get it into the oven by 11:30am. In summer, possibly, no way at the moment. This method made it possible to get a baguette done in about an hour in the morning. It will be interesting to see if the flavour develops with longer keeping or if the yeast loses momentum.
So far, I have not tried PR baguettes, that will be for another time!
PS Tarrka - it is the book I have, you are right. I have the PR book, Artisan Breads Every Day too - is the BBA recipe the same?
sandrascookbook.com
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- Reply by tarrka1089 on February 20, 2012 at 4:52 pm
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Well, this is nice to hear. I was hesitant after having done the KAF version.
I am considering purchasing the Brod & Taylor Folding Proofer -
http://www.amazon.com/Brod-Taylor-FP-101-Folding-Proofer/dp/B005FCZMU6/r...
As I've struggled this entire winter (and to think it was mild) in trying to proof my doughs. Is this something you would possibly be able to use as well?
P.S. - Unfortunately I had to return BBA back to the library today. The two approaches, as well as amount of ingredients are different. Same as with the bagels - I looked over the BBA to the ABED, and went with the latter.
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- Reply by Jock on February 20, 2012 at 7:18 pm
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I have a Brod & Taylor folding proofer. Got it for Christmas and I love it. It does have it's limitations though. For example, it won't proof shaped baguettes and other "long" breads. It does a great job on the first rise in a bowl and a second rise though, either free form or in a pan.
Ambient temperature is no longer a concern; you can guarantee the proofing environment every time. The humidity is not controlled though. It is just a shallow aluminum pan in which you put a 1/4 cup of hot water. It does make a nice humid environment but unlike professional proof boxes you can't control the level of humidity. Still, overall I love my new toy and would recommend it for anybody who can afford the $150 price tag.
It can also make yogurt I am told. The yogurt needs to be held at 110 degrees for an extended period and the Brod & Taylor will do that. I haven't tried it yet but I plan to one day soon.
Jock
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- Reply by dachshundlady on February 20, 2012 at 7:21 pm
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I wonder if anyone has ever played with leaving dough in a cold room overnite. Not as cold as a fridge but colder than a living area, like a mud room, a cold part of the basement. Of course not many people would have just the right conditions.
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- Reply by Jock on February 20, 2012 at 7:30 pm
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In professional kitchens when baker's retard their dough they do it in a cooler set to about 45 degrees. Most home fridges are usually at or below 36 degrees (although this obviously depends on where you set the dial) but in an event they should be bellow 40 degrees for food safety. If you know your "cold room" is going to be in the mid 40's range, that would simulate the professional retarder. What could go wrong???
Jock
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- Reply by easyquilts on February 20, 2012 at 8:48 pm
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Oh Sandra.... Your loaves are beautiful.... Just beautiful..... How did the bread taste?
Sandy
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- Reply by tarrka1089 on February 20, 2012 at 10:45 pm
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Since all I've made are the artisan baguettes, I see what I'm missing with regular baguettes. : (
No wonder my friends ask why mine aren't as high as other baguettes [sigh]
You've made me want to do the recipe for french bread which can also double for baguettes in PR's ABED and actually shape a baguette!
I second Sandy's comment - they are truly beautiful. A work of art!
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- Reply by Mike Nolan on February 21, 2012 at 1:30 am
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KAF's baguette recipe is also quite good, and the stuffed baguettes referred to in this blog post are very tasty. My younger son, who has watched me make bread for years but not made any himself, made stuffed baguettes last summer when we were out of town as his first breadmaking experience, and he has made them several times since then:
http://www.kingarthurflour.com/blog/2011/07/13/baguettes-do-try-this-at-...
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- Reply by sandra Alicante on February 21, 2012 at 1:56 am
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Tarrka,
I think it is important to pre- shape the dough for baguettes. I've done it with and without pre-shape and for a wet dough, which this is, it is definitely better to pre shape. It does not take more than a few seconds.
Put your wodge of dough on a floured surface and with floured fingers, lightly expel the air. Go all round the dough pulling the outer edges to the centre. Flip it over to rest a few min. Turn it over to expose the folded bits before shaping into a baguette.
As I said before, it tasted fine, I kept the other one out on the counter, I'm going to refresh it in the oven and have some for breakfast with butter and jam!
Having the shaping right does help with the rise and oven spring.
Sandrascookbook.com
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- Reply by dachshundlady on February 21, 2012 at 7:19 am
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That's just the info I needed, Jock. I will take my thermometer and see what the different rooms of my cellar register. I have one I could close off to make colder and even shut off the heat run to that room by closing the damper. That part of the house was built around 1800 and has a stone foundation with no insulation.
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