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Artisan Bread-my first try!

16 years ago

I copied the recipe Nancy posted the other day and gave it a try. I didn't add any cheese or anything this time, but now that i know this recipe works for me I'll be experimenting with all kinds of "flavors"!

{{gwi:1474464}}

Thanks for the recipe, Nancy, of course now I need to get the book! LOL

Linda

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Comments (34)

kat_mama
16 years ago
Wow...It makes my mouth water! I think I may try too.
trixietx
16 years ago
That looks wonderful. Now I'm looking for the recipe.
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I tried an experiment tonight. The idea was to make a sort-of-ciabatta, but in baguette form. I also wanted a chewy interior, not a soft crumb. It kind of worked, but the process was weird. I made a slightly over 100% hydration dough, set it for 14 minutes kneading in the Magic Mill, went out to do an errand and left the dough to start rising in the mixer bowl, came back and poured the partly-risen dough into a steel workbowl and continued rising it over a heater vent. After about two and a half hours, I figured the dough was as risen as it was going to get. I floured two pieces of parchment paper, and poured the dough onto those in sort of long puddles. The dough was so wet, only a little firmer than porridge, that it was really hard to work. Even with floured hands, you can't handle it, but with a silicone spatula you can fold the edges over the top, then flour the top, lift the paper like a stretcher, and set each piece of dough-laden paper in a perforated metal trough similar to what dcarch showed in a prior baguette thread. Then into a pre-heated 550F oven, mist heavily, bake about 15 minutes, turn the heat down to 450F, mist some more, and bake for - I don't know - because I dozed off. Maybe 40 minutes or more total baking time. Ran to the oven, saw the loaves were not actually incinerated, and pulled them out. The loaves had oven sprung by over 2X, the internal temp was 212.5F, the crust was dark brown and thick, but the loose flour hadn't burned, and the interior was chewy, toothsome, faintly tough. Which was my goal. Not ideal for denture wearers. I can't post a picture because photobucket seems to have forgotten that I exist - weird. Next time, I'll knead longer, rise in a proper oiled bowl, let the poured loaves rise in the troughs, insert a probe thermometer, and bake to a higher internal temp - maybe 215-220F. Fun with bread. Actually the bread experiments have to slow down again, because our house guests are all gone and we just can't eat too much bread when it is just us. I have tried the no-knead bread but can't seem to get it right. I've not given up on the idea, but the score is 0-3 to date.
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Linda, If you want to convert a bread machine recipe to a made by hand recipe, try this: in a bowl - put in the water or other liquid called for add in the yeast, whisk to dissolve, let sit 5-10 minutes to "proof" the yeast and made sure it is viable add any sugar, honey, maple syrup or other sweetener called for in the recipe, stir well add half of the flour called for in recipe, add salt and mix well, stirring with a strong spoon or heavy duty whisk also add in any dry herbs or spices now add in any butter, oil, or other fat called for - if melted butter, make sure it is only just warm, not hot - add in any egg(s) listed in recipe add in rest of flour and any other ingredients, chopped herbs, nuts, dried fruits, cheese, etc. stir well with spoon or mix with your hands until dough is a rather shaggy mass turn out dough onto a clean, floured flat surface and knead for 8-10 minutes adding only small sprinkles of flour if the dough sticks to your hands and the kneading surface [if you forgot those nuts, cheese, or raisins, you can knead them in now] when dough has been kneaded sufficiently it will come together into a nice firm ball (rather than a shaggy mass) and spring back when poked with a finger grease or oil a large bowl (or use the one you mixed in), put dough in, turn it around in the oil to grease the top of the dough and turn it oiled side up in the bowl; cover with a bowl cover (shower cap type), plastic wrap, or wax paper, then cover with a clean kitchen "tea" towel (dampened with hot water if you are making whole wheat bread) and set the dough to rise until doubled in bulk turn out dough, knead 2 minutes, divide into portions according to recipe or not - form loaves and put in greased loaf pans or not - cover again with wrap, and let rise until doubled in bulk preheat oven, bake bread until done, let cool at least a few minutes before cutting - and enjoy!
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1. What you are probably experiencing are rancid oils in the whole wheat flour from exposure to oxygen and heat, combined with an odor from over-proofing. Wheat as a grass and wheat as the hard seed, have nothing in common for flavor. Trust me on this one - I grew up in the middle of wheat fields and participated in wheat production from seed to harvest. I grow wheatgrass for juicing and 25-years of milling my own flour and making all our breads and baked goods with it, and I've never experienced any flavors or aromas like you describe. Try another loaf using a dough rising bucket to control your first rise and see if you get different results. Dough can over-proof during the first (second, optional rise, although it's not often used anymore) and the final proof/rise (after it's formed for baking). 2. Purchased commercial flour isn't "fresh". It may have been recently purchased, but the only way to get "fresh" flour is to mill it yourself, or purchase it at the mill as soon as it's been processed and bagged. We have no idea when commercial flour was milled, conditions during transporting and warehousing (temperature/humidity) and how long it's been sitting on the shelf in the store. Depending on how it's bagged and stored, flour can also absorb strong household, refrigerator or freezer odors. --If you are considering adding bulghur, that's another wheat product I would suggest making yourself from whole wheat berries - fresh is best. It's susceptible to quickly going rancid from exposure to heat, light and oxygen; and it's mainly adding "tooth" (a grainy, chewy texture, as well as additional fiber), but not a lot of flavor. I do have a good recipe for Bulgur Wheat Loaf if you want me to post it. You can't mask rancid oils or that vinegar scent from over-proofing dough. 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For the final proofing (after the dough is formed) to show the loaf is ready to bake, testing it by gently pressing it with a finger and leaving a slight indention on the surface is not much better for accuracy. You really need to be able to eyeball the dough, and make sure you are using the correct size pan for the correct amount of dough, and know the dough's rising characteristics. For instance, using a no knead - Bread in 5-minutes a Day recipe, those loaves generally don't "double" in bulk before they are ready for the oven. You'll also get a big difference if you form a flat-ish boule instead of a high dome. They also take different baking times, so bake bread to the correct internal temperature, not by time, looks, or the ever inaccurate - tapping on the bottom. --Cover formed dough for the final proof with plastic wrap - it's not possible to put it in a dough rising bucket. The dough rising bucket is used for the first (and second - if using it) fermentation of the bulk dough, not formed for baking dough. --Where many people go wrong -- they allow the dough to rise to the size they want the finished loaf. In an approximate, rule-of-thumb measurement, the dough represents 1/3 of the finished size, you allow the dough to double in bulk and that = 2/3 of the finished size. The last 1/3 is accomplished through oven-spring when the dough finishes rising in the oven. 5. Since bleached/unbleached flour is no longer bromated (added chemicals), it doesn't have the extensibility it once did and it doesn't stretch as far before over-proofing as it once did, so just UNDER double is actually a better gauge, and just UNDER double is nearly always a better gauge when using 100% wholegrain flour, or a mixture of wholegrain and bleached/unbleached. Whole wheat flour isn't as extensible as bleached/unbleached flour because of the bran. 6. A dough rising bucket is nothing more than an opaque plastic tub with straight sides and a tight fitting lid. They are available through King Arthur Flour, but I got mine from the local restaurant supply store for about half the price, where they are considered - food storage containers with a lid. I like those with graduated markings on the side, but a recycled plastic ice cream tub will work just fine. --Just make sure the container you use has straight sides. A slant-sided bowl is also an inaccurate gauge because it's smaller at the bottom and flairs out at the top, so it's very difficult to gauge "double". --I have these plastic food storage containers in several sizes to accommodate different amounts of dough, and also have round as well as square containers. It's all about the straight sides. The one I use the most is 2-quarts. My standard recipe for 100% whole wheat bread makes about 1-quart of dough. 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jessicavanderhoff
16 years ago
That's a very pretty loaf! :-)
sheshebop
16 years ago
That is beautiful Linda! So, can you post the recipe? This is my first weekend without any commitments. A new bread sounds like the perfect way to spend it.
wizardnm
16 years ago
Sherry, here's the original recipe:

Simple Crusty Bread (5-Minute Bread)

Adapted from "Artisan Bread in Five Minutes a Day," by Jeff Hertzberg and ZoÃ« FranÃ§ois (Thomas Dunne Books, 2007)

Time: About 45 minutes plus about 3 hoursÂ resting and rising

1 1/2 tablespoons yeast

1 1/2 tablespoons kosher salt

6 1/2 cups unbleached, all-purpose flour, more for dusting dough

Cornmeal.

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Yield: 4 loaves.

Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.

Then I played with this variation....

Nancy's Asiago Bread Variation

1 Cup fresh Asiago + plus additional for sprinkling on top of loaves*

Follow the directions for the Simple Crusty Bread but toss the cup of shredded asiago with a little of the flour then add with the rest of the flour.

The flavor will be more intense if you leave out at least 3 hours and refrigerate at least 24 hours before using.

Before baking brush partially risen bread with a mixture of one egg beaten with 1 Tbsp of water and sprinkle with additional shredded Asiago cheese. Slash top of loaves and continue to let rise until doubled. In the above recipe the 40 mins of rest time is for room temp dough. The additional 1 hr is for when the dough is cold. The recipe makes 3-4 loaves depending on the size or "hunk" of dough you pull out of the batch. With the cheese in the dough I try to use all the dough up in seven days. The flavor really does improve with age.

Mixing up a batch this afternoon myself.

Nancy
wizardnm
16 years ago
Linda I posted too quickly! I meant to tell you how good your loaf looks.. did you like the flavor? The longer the dough sits in the refrigerator the more pronounced the flavor is. I like it best after about 3 days of refrigeration, beyond that I have a hard time leaving it in there.... it's too easy to pull out and bake!

Nancy
mustangs81
16 years ago
Can't get better than that! Now you will be hooked.

I have been wowing my 3 Italian brothers with this recipe for a year. They swear I have "finally" learned Mom and Grandma's bread making skills! Ha ha, if the only knew.
User
16 years ago
WOW! Cuted and pasted....!
punamytsike
16 years ago
I know I have shared it many times but it might still be useful for some - below is a link where I describe my bread making using some whole wheat and rye flower to get a little healthier bread ;)

Lately I have added 1 tablespoon of Parmesan cheese and Italian spices to the mix to get even better taste. This is our everyday bread, I usually bake 2 loaves every couple of days as I have hungry teens in this house :)

Here is a link that might be useful: My 5 minute artisan bread
caliloo
16 years ago
That looks awesome! I actually got the book before Christmas, but haven't tried it yet. You have inspired me and I am going to mix a batch this afternoon :-) Thanks for posting the great success story!

Alexa
cookie8
16 years ago
I borrowed the book from the library and loved it! I got a gift certificate for a book store and I am getting it. It's pretty much no-fail with all the recipes (the ones I tried anyways which were the basic white, sourdough, pumpernickel, rye and peasant). Looks good.
dirtgirl07
16 years ago
Linda/Nancy, what kind of yeast did you use in this one?

It really looks beautiful!
annie1992
16 years ago
Linda, that is one gorgeous loaf.

Dirtgirl, I'd use plain old active dry yeast, only because I buy it at Sam's Club in two one pound packages. We had a prior thread which included information from a yeast company that described the types and explained that they could be used interchangeably in most applications, with some minor differences.

Annie
doucanoe
Original Author
16 years ago
I am not terribly knowledgeable regarding yeast. I have only ever used either Fleischman's or Red Star active dry yeast, I buy the jar, don't like the packets.

Maybe someone can advise me if there is something better I should be using...

I like this recipe because you can bake up a loaf just the size you need. No stale bread leftover!

Linda
wizardnm
16 years ago
I just use SAF Instant Yeast that I buy in a 1# pkg.
I keep it in the freezer and it seems to keep forever.

Nancy
KatieC
16 years ago
Linda that loaf is gorgeous.

I use SAF, also. We love the five minute bread, and I was a total skeptic before I tried it. DH got us a panini grill for Christmas...can't wait to see how the bread grills.
triciae
16 years ago
The bread looks awesome!

I also use SAF Instant Yeast that I get from KA on our semi-annual junkets to their store in Norwich, Vermont. Typically, we make a trip in April/May and again in September/October. I love browsing thru their store! I always come home with little 1 lb. bags of new flours to try plus some gadget I don't need!

I think this fall was the first trip we've missed in, maybe, something like fifteen years. :( We'll go in the spring though.

/tricia
mustangs81
16 years ago
Tricia, I hope you get back into you bread mistress routine soon. I appreciate all that you have shared with us.
trudy_gw
16 years ago
Way to go Linda!

You will enjoy using cheeses and other herbs like rosemary when trying other loaves.

Made a flat bread yesterday with some of the older whole wheat rye dough, cracked rosemary, parmesan cheese and seaseme seeds....and we really enjoyed this with some corn cheese chowder....mmmm good!

Went to Barnes and Nobles today and got the new book Healthy Bread in Five Minutes a Day.
Looking forward to trying the Red Wine and Cheese Bread,Red Beet Buns, Herb Potato and Roasted Garlic Bread and the 100% Whole Wheat Bread.

Here is a link to the AB in 5 website. If you scroll through their site they give you lots of different ideas and recipes.

Here is a link that might be useful: Artisan Bread in Five
sooz
16 years ago
Oh, that looks perfect! Pass me the butter, please!
dirtgirl07
16 years ago
Thanks Annie, Linda and Nancy, the dry active yeast is what I have too. But not quite as much as ya'll have!! That's a lot of baking. Maybe it's time to start storing mine in the freezer too.
teresa_nc7
16 years ago
Great looking breads! I use SAF yeast and buy it from Amazon.com or else I'd have to make a trip out of town. I fill up a pint canning jar with a tight fitting lid and keep that in the fridge. The rest of the yeast I keep in the original bag, rolled down tight w/ a rubberband around it to keep it closed, then put down in a freezer zip bag and kept in the freezer until the yeast in the jar is all used up. This yeast lasts for a long, long, time. It is considered a "professional" bakery yeast, except they buy it in much larger quantities.

Teresa
blueheron
16 years ago
I made the whole wheat bread in the book from the recipe devised by Chris Kimball, editor of Cook's Illustrated. It was excellent. It is supposed to make three 1 1/2-pound loves but when I weighed the dough after the first loaf, there were only 2 pounds left. So I froze the dough in one-pound packs.
I'll make baguettes with that dough.

I think I'll buy the new book, too.
User
16 years ago
Beautiful loaf Linda. Congratulations.

Ann
annie1992
16 years ago
Teresa, that's what I do too, except that I buy the yeast in two bags, one pound each, they come as a package. I empty one package into a quart canning jar and keep it in the fridge for my immediate use and the other pound goes into the freezer until I need it.

Annie
dgkritch
16 years ago
Very pretty, Linda! Now you'll be looking for excuses to bake a loaf regularly (made soup, made chili, need toast, etc.)!

I use SAF yeast too. I buy the 1# bag at my local restaurant supply. I don't even refrigerate, just keep it in a quart jar in the cupboard.

Deanna
laceyvail 6A, WV
16 years ago
I reccommend their second book--whole grain bread recipes--"Healthy Bread in 5 Minutes a Day". The technique is so great, so easy, and makes such wonderful bread!
foggyj
16 years ago
First time poster on this forum. I love reading all of your experiences, recipes, etc. Thanks for sharing all your knowledge, everyone.

I'd like to ask if it is absolutely necessary to use a baking stone to make this bread? Is that what makes it artisan?
cookingrvc
16 years ago
Oh wow, that looks amazing. Nice work!

Sue
doucanoe
Original Author
16 years ago
foggyj, I was thinking of trying it in mini loaf pans. there are just two of us so a regular size loaf is too much and would go stale because we like homemade bread fresh out of the oven.

I'll let you know if I try them. But I can't see why you couldn't make a loaf ona parchment lined baking sheet.

Linda
sowngrow (8a) G
16 years ago
Looks great! I recently started making the no knead breads. They're so easy! I've made a white loaf and 3 whole wheat/white flour loaves so far. I used the recipe where you let the dough sit for 12-18 hours, covered, fold it over, let it rise 2 hours and then bake in a Dutch oven. I think I'll try the Asiago recipe you've posted. Thanks!
Robin
punamytsike
16 years ago
foggyj, if you check out my link, you'll see that I do not use any special equipment and it comes out great, every single time:)
foggyj
16 years ago
punamytsike, I now read your link, and found your answer! Thank you. I will certainly try to do it that way.

Linda, there are only two of us, also. But, we can finish a loaf in two days!
Thanks for your help. I'm waithing for the book--Healthy Bread in Five Minutes a day. Can't wait to try it.
chancesmom
16 years ago
Wow that looks great! Way to go Linda.

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