Comments on: Artisan Bread in Five Minutes a Day? YES! http://angelninascottage.com/2008/07/02/artisan-bread-in-five-minutes-a-day-yes/ Home of the Psychic (or Psychotic) Domestic Goddess Thu, 02 Feb 2012 13:48:06 +0000 hourly 1 http://wordpress.com/ By: Jan http://angelninascottage.com/2008/07/02/artisan-bread-in-five-minutes-a-day-yes/#comment-2216 Sat, 11 Jun 2011 10:31:56 +0000 http://angelnina.wordpress.com/?p=130#comment-2216 I made my own variation of the ‘master recipe’. 25% whole grain flour and 75% hard flour (bread flour). I let the dough sit in the fridge for 5 days, waiting for my pizza stone to arrive. Then cut off a piece of it – the dough – and tried to shape it neatly, which was not a great success and depositing it on the home-made pizza peel (just used a thin wooden plank – it kind of was a bit flat and thought, ‘this is a failure’. But I waited out the 40 minutes and prepped the oven: heated it to 230 degrees centigrade (about 450 degrees F) and programmed it to bake with steam (this oven has that function) for 10 minutes, and then another 20 minutes without steam. Miraculously the flattish pancake blew itself up in the oven to a dome shaped loaf. However it came out somewhat misshapen, I think because I had not slashed it deeply enough. I let it cool on a rack for about an hour (ambient temperature 25 degrees C) and then could wait no longer. The first 2 slices were fantastic. Good crust, excellent taste! But it was slightly underbaked deeper inside. Whole grain loaves require longer resting and baking times. While the oven was still hot I decided to bake another loaf. Baked that 5 minutes longer, but this one also turned out to be somewhat underbaked. I’ll continue to experiment with different baking and resting times, which is what we all should do to get it just right! Of course there are many factors. The kind of flour used, the ambient temperature, humidity, resting and baking times and the oven temperature.
I got hold of THE BOOK and am very grateful for this great source of information. I have been baking bread on a regular basis for years, but this offers a totally new perspective. My appreciation also goes to Angelnina who directed me to this technique in the first place. Thank you!

]]> By: Bill http://angelninascottage.com/2008/07/02/artisan-bread-in-five-minutes-a-day-yes/#comment-2131 Thu, 24 Mar 2011 21:41:26 +0000 http://angelnina.wordpress.com/?p=130#comment-2131 I rev the oven to 500 – 550 F and put in a large, heavy ceramic bowl instead of the pizza stone.

When the oven is up to temperature, I dump the dough into the bowl and shut the door. The oven has a pan of water in it so it is plenty moist.

20 minutes or so later, I check for a browned loaf and if so, out it comes to the cooling rack.

Yum.

And be VERY careful because it is easy to burn yourself at these temperatures – goodness knows I have done that enough times.

Bill

]]> By: cityville http://angelninascottage.com/2008/07/02/artisan-bread-in-five-minutes-a-day-yes/#comment-2069 Wed, 05 Jan 2011 09:21:59 +0000 http://angelnina.wordpress.com/?p=130#comment-2069 i was beginning to sense i may possibly be the sole person who cared about this, at the very least at present i acknowledge i’m not loco :) i am going to be sure to take a look at various other blogposts when i get my morning caffeine in me, adios for now :)

]]> By: Baby Steps Blog http://angelninascottage.com/2008/07/02/artisan-bread-in-five-minutes-a-day-yes/#comment-1917 Tue, 02 Nov 2010 11:47:08 +0000 http://angelnina.wordpress.com/?p=130#comment-1917 [...] Artisan Bread in 5 minutes a Day? YES! [...]

]]> By: Alberta http://angelninascottage.com/2008/07/02/artisan-bread-in-five-minutes-a-day-yes/#comment-1622 Tue, 08 Dec 2009 22:06:00 +0000 http://angelnina.wordpress.com/?p=130#comment-1622 I just found this recipe, but I’m confused about yeasts. What kind of yeast is this recipe using, please.
Thanks.

]]> By: angelnina http://angelninascottage.com/2008/07/02/artisan-bread-in-five-minutes-a-day-yes/#comment-1417 Wed, 14 Oct 2009 00:48:18 +0000 http://angelnina.wordpress.com/?p=130#comment-1417 YAY! Oh, yum, I haven’t tried the bear claws, but the pecan rolls are amazing! If you’re happy now, you’ll be happier with the pizza stone :)

]]> By: Robin @ Heart of Wisdom http://angelninascottage.com/2008/07/02/artisan-bread-in-five-minutes-a-day-yes/#comment-1414 Tue, 13 Oct 2009 02:10:48 +0000 http://angelnina.wordpress.com/?p=130#comment-1414 I just made my second loaf on a cookie sheet. Need to get the Pizza peel and stone. My family is VERY happy. Going to try Bear Claws tomorrow.

]]> By: Bill http://angelninascottage.com/2008/07/02/artisan-bread-in-five-minutes-a-day-yes/#comment-1182 Tue, 16 Jun 2009 05:00:31 +0000 http://angelnina.wordpress.com/?p=130#comment-1182 I have tried the new Almost No-Knead Bread and it is also wonderful… Google it if you are interested. BTW, want your yeast to go crazy and bread have a really neat taste – try a tablespoon of vinegar and a couple of tablespoons full of Malta Goya!

Yum!

]]> By: A Long Day and a “Big Night”! « Angelnina’s Cottage http://angelninascottage.com/2008/07/02/artisan-bread-in-five-minutes-a-day-yes/#comment-1056 Thu, 16 Apr 2009 00:40:42 +0000 http://angelnina.wordpress.com/?p=130#comment-1056 [...] Homemade Rustic Artisan Bread [...]

]]> By: Shopping in Bulk~Fresh Mozzarella~ Stuffed Shells and Paninis « Angelnina’s Cottage http://angelninascottage.com/2008/07/02/artisan-bread-in-five-minutes-a-day-yes/#comment-1049 Tue, 14 Apr 2009 23:20:01 +0000 http://angelnina.wordpress.com/?p=130#comment-1049 [...] the way, I just pulled a loaf of the Artisan bread out of the oven.  I added the Herbs de Provence like a friend suggested, plus I added chopped [...]

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