Artisan Bread - Semi Success??

15 years ago

I attempted Artisan Bread this weekend - I followed the recipe posted here, once I had mixed it all together in the KA, I left it out about 3 hours (I had read that you could leave it out up to 5). It rose, and lacking a plastic bucket or anything big enough with a lid (that's a LOT of dough!) I left it in the 5 qt mixing bowl and covered the top with plastic wrap secured with a rubber band. After letting it sit in the fridge for almost 18 hrs, I pulled it out, surprised it had risen even more - it was about 1-2 inches from the top of the bowl.

When I grabbed a handful to pull up it did deflate some, I pulled up what to me seemed like a grapefruit sized amount, shaped it as the instructions told me to and let it rest. Once the 40 minutes were over I floured the top, slashed it and popped it into the pre-heated oven onto the pre heated baking stone and threw the hot water into the pan. After 30 minutes I took it out and was dismayed to see a small nerf sized footballish loaf of bread. Beautifully browned, it did rise but not what I expected. It looked like, smelled like and did taste like bread. I then realised I had failed to let it rest an additional hour since the dough was refrigerated.

I tried again tonight. I let the dough rest after shaping for 1hr 45 minutes an popped it ino the oven. As soon as I did I realised I had forgotten to slash the bread so I opened the oven, slashed the bread, and waited.

And got another nerf footballish loaf - slightly larger than last night's attempt . It tastes good, and is shaped a bit odd. I discovered that my camera's battery needs recharging so I took a pic with my cell phone:

Can anyone tell me what went wrong? How big are these loaves supposed to be? this one is about the size of my hand a little less than 6 - 6 1/2 inches long - it's also a bit on the roly poly side.

Pat

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Comments (37)

foggyj
15 years ago
What a co-incidence. I did the same thing yesterday. I had the same result as you did! However, I used whole wheat/with vital gluten. Without any sweetner of any kind, the bread had NO taste. It was like eating plain four. Mine also did not rise as they said. I did everything as the book said, AND I watched their video an the website.
That does make a lot of dough. I would like to try to add some sugar or maybe more salt, to give it some kind of flavor, and then proceed again.
I'll be interested to know what others have to say.
lindac
15 years ago
The first loaf didn't rise enough....bread doesn't rise by the clock but by how the years grown.
The second loaf was interrupted in it's baking abd fell. If you fiorgot to slash it....let it be. When you take out a loaf that is half way through the "oven spring:" you arrest the progress....then you slash it and you deflate it further....but by then the oven heat has killed the yeast and it won't rise any more.
Your loaf should end up about twice the size of the chunk of dough you started with.....maybe a little more than twice...
Linda c
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annie1992
15 years ago
As LindaC stated, your loaf should end up about twice the size of the dough you started with, so a grapefruit sized piee of dough will grow to the size of two grapefruits, give or take a bit.

I've not been impressed with the Artisan Bread. Elery has made it three times, twice it rose nicely, once it did not. I like the chewy crust, but the flavor is kind of "eh".

I've made it twice and it was OK both times. Again, I liked the crust but the flavor was just OK, kind of "plain white bread". I didn't get the yeast flavor that I actually like or the more developed kind of flavor that I usually get in dough that's been held and refrigerated or chilled.

Annie
dgkritch
15 years ago
Wow! Same here. I made the whole wheat version.
Mixed up on Tuesday. Refrigerated until Saturday morning.
Shaped, placed in a loaf pan. It rose slightly after the 1 hour and 40 minutes recommended. Very little oven spring and it never got a domed top. It ended up very flat on top. I did not slash the top, but didn't open the oven or anything.
If it weren't for being whole wheat, it wouldn't have much flavor at all.
Meh.

Now, what the HE doubletoothpicks am I going to do with the rest of the dough?? I'm thinking hamburger buns since I don't really NEED them to rise very much.

What'cha think?

Deanna
foggyj
15 years ago
Well, as for me, as I said, I'm going to see if I can add something to give it some flavor, and try again. If not, my DH suggested baking the rest of the dough and giving it to the dog and the birds!.
lindac
15 years ago
Add some white flour to it and a little sugar and a little water and leave it out over night.
I bet it will grow! then shape and let rise and bake.
doucanoe
15 years ago
My first loaf turned out great, but it took a lot longer to rise before baking than 40 minutes.

The dough I left covered in the fridge for a couple of days...not so much. I shaped a piece and let it sit out all afternoon and it looked like a puffy frisbee. Tossed it.

I have mixed feelings about this artisan bread, and am not sure it was the "dream bread" I had hoped it would be for a "yeast challenged" girl like myself!

Linda
lindac
15 years ago
I've made it about3 times....I also don't think it's anything special.
Just make bread....regular flour water yeast salt...refrigerate and bring out when you need some.
If you can make that no knead stuff you can make regular bread....
partst
15 years ago
I made it once and as Annie said the crust was good but the bread had no taste what so ever. I tossed the rest and gave the book to the library sale people. I finally learned to make a great loaf of bread and if I can do it anyone can learn it just takes practice until you get the feel of it.

Claudia
doucanoe
15 years ago
Hahaha...Linda C! I can't even make CCC's! LOL

K...so maybe baking is not my forte...

Linda
trudy_gw
15 years ago
I find that in our house in the winter the ABin5 takes much more time to rise. Made the beer bread from the new book last week and was disappointed in the flavor and the rise. I had such high hopes for recipes in the new book.

Last week I ABin5 rye whole wheat dough that was getting old. Made crackers out of the dough....WOW they were so good. Used cracked rosemary, poppy and seasame seeds with parmesan cheese. The crackers had a real nutty taste. Will be making crackes again with older dough or dough that doesnt have a rise.
The crackers are addictive, be careful you cant eat just one!
If you need instructions on making crackers let me know.
User
15 years ago
TRudy, your crackers look amazing. I bet they would be good with just about anything.

Ann
doucanoe
15 years ago
What a cool idea to make crackers out of "less than perfect" dough! They do look good!

Linda
becky_ca
15 years ago
I've been making the AB in 5 for a few weeks now - I had taken the book out of the library several months ago, but it was Nancy's post about the Asiago variation that really got my attention.

I use a 5 quart ice cream bucket to contain the dough after I've mixed it in a large bowl. I whisk the flour, salt and yeast together, then add the water and mix with my plastic bench scraper. If it seems like it hasn't mixed enough, I'll get in there with my hands to make sure it's completely mixed. Then I put it in the container and set the lid loosely on top on the counter. After about 5 hours, I punch it down, snap the lid on tightly and stick it in the fridge.

When I want to bake, I use the bench scraper to punch it down again, then split it roughly into 4 pieces in the bucket, then pull off a hunk and shape it into the ball as directed. I sprinkle some polenta on parchment paper and let it rise for about three hours before I bake it.

I bake on the stone with the parchment paper underneath, and I don't bother with the pan of water anymore - the dough is so wet that I really can't tell any difference without the water.

The only time it didn't turn out well was when I forgot to slash the top - without the dough being cut it rose out the sides as it baked. It tasted okay, but it did look odd.

I do find that the longer the dough sits in the fridge, the better the bread - last night's loaf was made with dough that had been in the fridge for about a week, and it was excellent.

Becky
bostonpat_gw
Original Author
15 years ago
Well I'm stubborn - I am going to get this if it kills me - I'll just keep practicing and practicing, and practicing......

Trudy - I know I'd love the recipe and I bet some others on here do too!

Pat
KatieC
15 years ago
We like the 5 minute bread ok. I only make bread on (most) weekends and it's an easy way to have a small, fresh loaf during the week.

I agree with Becky, it's better after the dough ripens for several days.

I've had some failures....I let it rest too long because I expected it to rise like other breads. I waited too long too slash it. I found that 40-45 min. is adequate if the dough is in a really warm place, but usually it will take longer. And if the oven and stone aren't hot enough, you won't get a good rise and those nice, big holes. But even the 'eh' loaves are ok when dunked in rosemary olive oil and balsamic, hehe.
grainlady_ks
15 years ago
You can also make a smaller amount. I usually only make half a recipe. I get my best baking results when I bake it in a Superstone Covered Baker (Superstone La Cloche).

I have several sizes of the lidded food storage containers (aka dough rising buckets - which you can get at restaurant supply stores) - starting with 2-quarts and going up from there. I use them all the time for proofing dough - and have different sizes to accommodate different amounts of dough.

-Grainlady
User
15 years ago
I've been using this method for nearly a year and I will say that I don't think I'll ever go back. That being said, I've had my share of semi-failures and have learned a lot. I've read all the books -- Five-Minute Artisan, Kneadlessly Simple, Jim Leahy's 'My Bread'...and have sort of adapted to what works for me.

I agree with much of what everyone has been saying. Some of my thoughts to add on:

The dough does taste better after a few days of chilling. I don't wash out my containers, but just add new ingredients to whatever liquid or clingy pieces of dough that remain so that most of my bread will have a slightly sourdough flavor. Age does matter! ;)

Ingredients matter. Make sure that you are using the freshest yeast and filtered water. I have the best results when I use either King Arthur or Trader Joe's Baker Josef and I weigh it. I use TJ's Coarse Sea Salt. It has fabulous flavor.

Heat matters. I don't think that you can preheat your oven long enough. I much prefer using an enameled cast iron pot over the pizza stone method. And, I want that oven blazing hot. I preheat about 40 minutes and when it comes time to slide the loaf into the pot, I do it as quickly as possible.

Keep practicing and experimenting -- you do get more comfortable with it over time. And, have fun!

Tamara
trudy_gw
15 years ago
Crackers using the Artisan Dough
Whole Wheat recipe

Preheat oven to 400

Take out 1/4 of the dough in the bucket if you have made a full batch that makes 4 loaves.

I dont have an amount on how many crackers this makes.
You will need to use extra flour for rolling surface and rolling pin.
Roll 1/4 of you dough that you have taken out to about 1/16 inch or paper thin.
Use as much flour as needed so dough doesnt stick.

Line cookie sheet with parchment paper.
Put the dough on your cookie sheet. If it is to large you will need to cut it to fit. I cut it after it was on the paper with a pizza cutter.

Use a pastry brush to paint dough with olive or canola oil, then sprinkle with whatever you have handy for seeds and spices.
I used cracked rosemary, seaseme seeds, sea salt, poppy seeds and parmesan cheese. The book calls for chili powder.
Pat and press the mix so it sticks to the dough.

Cut into rectangles or squares with pizza cutter or knife.
You can dock the dough (puncture) to prevent crackers from puffing.

Bake for about 15 minutes or until golden brown.

Do not over bake.
Cool on wire rack.

Repeat the process with your remaining dough.
The left over pieces cut off to fit pan can be incorporated into the left over dough.

These are addictive, you cant eat just one.
Great with a mug of warm homemade soup.

Part of the recipe is from 'Healthy Bread in Five Minutes A Day'
annie1992
15 years ago
Thanks, Trudy, for those instructions, the crackers look really good, much better than those store bought pieces of cardboard/trans fat stuff!

Tamara, why an enameled pot? Does it work better or is it just what you have.

I baked mine in my plain Lodge cast iron dutch oven.

Annie
dgkritch
15 years ago
Thanks! I was going to ask for the recipe too.
I like the cracker idea even better than hamburger buns.

And, I have week old dough in the fridge.... Yay!

Deanna
User
15 years ago
Annie --

Probably just because I had it around. It's not a very expensive one, but it's oval-shaped and I like that. So, any cast-iron pot would be fine. I only use this one for bread, so I never have to wash it.
annie1992
15 years ago
Thanks, Tamara. Elery did buy one of those cheap Aldi brasiers, it's enameled cast iron, but it's a big honker, like 5 quarts, I didn't really want to heat it up for bread!

I'm thinking fennel seeds and herbs for the crackers, yum...

Annie
trudy_gw
15 years ago
Fennel seed...hadnt thought of that!

Cracked rosemary is my favorite.

Bruce is talking about some spicy crackers. Northland Fire from Penzey's.

The spices and herbs could be endless. Would love to hear feed back on what others are using and how the crackers are turning out. Maybe I will start a new post on crackers!

I am going crackers by the way with all this ICE!

Trees are covered with about 1/2 inch of ice. Lots of limbs down.
Power was off and on all morning again.
TV satellite has been out since 9 yesterday morning. Not that I watch it much, but just the noise.
Internet is off and on.
Can;t even walk outside!!!
I can hear every noise the house is making, or is that in my head.....

Do I sound like cabin fever is setting in :)
annie1992
15 years ago
Trudy, I hope all your ice melts soon. Here in Michigan I'm zone 5 and it's supposed to be 40 and rain on Sunday. In January! It's weird.

Yes, you definitely sound like cabin fever is hitting you hard, LOL.

You're right, there could be endless combinations for those crackers and with flavored oils, that could be interesting. I got some habanero infused olive oil from Scibica's for Elery, that might be fun too...

Annie
sowngrow (8a) G
15 years ago
Hi Pat & Cooking Forum members-I'm new to the forum. I really enjoy reading the posts. I recently made a no knead bread recipe I found online and had great luck with it. I searched further to find a whole wheat bread recipe, and it turned out good too. I feel like I have a mental block here because I can't see what is better about storing the dough in the fridge other than you can make the dough for 4 loaves at a time. I bought the AB in 5 book but haven't found a container to store the dough in my refrigerator yet. In reading of your experience, Pat, I'm a bit hesitant to try the recipes in this new cookbook, but I can see where it's convenient to make the dough for 4 loaves at a time. Trudy those crackers look amazing!
Robin

Here is a link that might be useful: no knead bread
lindac
15 years ago
Trudy, going "crackers" here but not in as productive a way as you are!! Just worrying about how to get the trash to the curb right now,,,,I have a long drive!
Maybe I'll just mix up some flour and water and a bit of yeast....
Linda c
coconut_nj
15 years ago
I love the 5 minute a day bread! I can't knead bread any more and this has enabled me to have fresh bread at my finger tips without making them ache. I sort of can't believe how many say it lacks salt, has no flavor, etc. This from people who for any other recipe wouldn't hesitate to tweak it. I add more salt than called for and find it has quite a good taste. I do prefer it after it has been in the fridge for at least four or five days. It lasts for up to two weeks with no problem. I often will make the first loaf after only two days but then I try to wait for several more days before using it again. I've never had a problem with it rising and I keep my heat set at 58 degrees [have to remember the code for the degree symbol]. Sure, it takes longer, but as has been said.. dough rises on it's own schedule. I tend to err a little on the over proofing so usually get quite puffy loaves. I have used my enameled cast iron too with good success but the stone seems to do fine with the water in the oven. I made a mistake when using the enameled and heat the lid too... oops.. it chipped off a hunk of the enamel inside the lid. Oh well.

How many times have I heard on here that ... it's bread... flour, yeast, salt, water... it makes itself. Well, this bread is that way too. Add some salt or herbs or whatever. Let it sit longer if you like a stronger flavor. It's wonderful for those of us that can't knead any longer, don't have an expensive machine to do the work, or those who like to be able to grab a hunk out and make rolls or a small fresh loaf.

Five day dough wouldn't go for crackers unless I really wanted some of those great looking crackers. Five days is primo dough for me. I'd wait until the two week mark looms. Smiles.
mustangs81
15 years ago
Trudy, I see a home based bussiness in those crackers!
Teresa, I'll bet they would go in a heartbeat at the market.
lascatx
15 years ago
I had the book from the library and was in the 'eh camp on the pain loaf. I made the ciabatta next and my boys loved that. I haven't used the AB in 5 method a lot, but so far the ciabatta has been th favorite use of it. I'll keep th crackers in mind though. ;-)
trudy_gw
15 years ago
Crackers here too Lindac....power went off after I typed that last post and just came on at 8:00 pm.
It's driving me crazy. There's not much to do but clean in rooms with windows or read magazines when the power is off. Thank goodness you dont need power to flush!

Annie it is to be 40 here on Saturday also, with possible thunderstorms! It could possibly be another flooding year.
Possible sun on Tuesday....which would be great.

If power is on in the morning I am doing crackers! If not I will go CRACKERS :)
dgkritch
15 years ago
I turned the rest of my bread into crackers too. Not nearly as pretty as Trudy's though. They're too thick.
I saute'd some minced garlic very slowly, then added cracked Rosemary. I mixed this into the dough.
Rolled (not thin enough), cut and sprinkled with salt and cheapo parmesean cheese.
Very, very good but thick! Will be great with hummus. They sure won't break off in the dip.

And don'tcha LOVE the old bench scraper? I found that at a sale around Christmas time for $2.00. The seller was amazed that I knew what it was. I was amazed that she was selling it so cheap. She said she just wanted it to be used. So I am. LOL

Deanna
trudy_gw
15 years ago
Deanna, the bench scrapper is a great find!

Your crackers look good and tasty too! Never thought of rolling into the dough saute'd oinon. Bet roasted garlic would work also.

Keep trying you will know when you get them thin enough.
dgkritch
15 years ago
Trudy, it WAS garlic! Hee hee.
I just saute'd it very, very slowly to begin to carmelize without getting that bitter flavor.

So, mine were garlic, rosemary, parmesean flavor.

Garbanzo beans are now soaking to make hummus to go with them. Ya gotta have a nice thick dip to eat with "chunky crackers"!

Deanna
trudy_gw
15 years ago
Deanna...how did I read onion into that post....dah moment!

I ave never carmelized garlic, will need to try it.

Could you share your hummus recipe with us?
lindac
15 years ago
Deanna....your "bench scraper" is a crumber... and a very pretty crumber at that!

Here is a link that might be useful:
caliloo
15 years ago
I have my second batch of ABin5 going right now, and I was trying to figure out what I have been doing wrong since it seems to come out a little moist in the middle. As I was re-reading the beginning last night, there is a section that talks about the "custard" crumb that is desirable in an AB bread. Well... this girl has never heard of a "custard" crumb so I had no idea that my moist bread was turning out the way it is supposed to..... And yes - I have finally gotten that wonderful crackling sound when it begins to cool and the house smells jsut grand when there is a loaf baking.

So I guess that even though this may not be a great method for the purists and super experienced people, I am having fun with it and it seems to be fitting our needs.

Alexa

Artisan Bread - Semi Success??

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