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Additional ingredients for 5 minute artisan bread recipes how to#
Additional ingredients for 5 minute artisan bread recipes plus#

The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.

Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go.

Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands.

Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife. Sprinkle the surface of your refrigerated dough with four.

prepare your loaf tin, tray, or whatever you're baking it in/on.

Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.

You can use a portion of the dough any time after this period.

Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result. Cover with lid (not airtight or it could explode the lid off). It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container. You're finished when everything is uniformly moist, without dry patches. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. Don't press down into the flour as you scoop or you'll throw off the measurement. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula.

Mix in the flour and salt - kneading is unnecessary.

Don't worry about getting it all to dissolve.

Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket.

Warm water will rise the dough to the right point for storage in about 2 hours. It should feel just a little warmer than body temperature. Otherwise, try Amazon, guys :-) Very, very worth getting the book."

Additional ingredients for 5 minute artisan bread recipes how to#

But it just comes out as html gobbledey gook! If anyone knows how to do it, please let me know. PS Someone said they were having difficulty getting hold of the book, so I tried to post an Amazon link for it here.

Additional ingredients for 5 minute artisan bread recipes plus#

They have lots of different kinds of bread which you make in this way (also sweet ones), plus ideas on how to ring the changes, recipes to use up the stale bread, etc. Strongly recommend getting the book, if you like this bread. Remoska's are from Checkoslavakia, and I believe they've just come to the States. Most of them cook it in a Remoska, which is a gadget that I find invaluable. A forum I belong to love this bread, which is what inspired me to get the book. The dough is stored in the fridge for up to 2 weeks, taking out a bit each day as you need it, forming it and baking it. I've mainly posted this recipe so that I don't have to hook out the book every time. "This is the basic 'Boule' bread mix from the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois.