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5 Minute Artisan Bread - questions

15 years ago

Hi gang!

Well I'm going to try making that 5 min artisan bread today.

Just curious about the bucket - how big does it have to be?

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Comments (12)

artsyshell
15 years ago
An ice cream sized bucket would work. I use rectangular shaped ones as I find it is easier to mentally proportion the dough for cutting.

Shelley
wizardnm
15 years ago
The books says to use a container that will hold 5 qts. and to double the size of the container if you double the recipe.

Good Luck! It sure is good bread, I have some in the fridg right now.

Nancy
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blueheron, Did you use course salt (kosher or sea salt)? The dough should be wet but not so wet you can't do anything with it. I mix the ingredients in my KitchenAid just until blended then dump it into a big stoneware bowl I've got. I leave it on the counter, loosely covered with plastic wrap, for 2 or 3 hours. Then I deflate it with a plastic spatula (really, the thing from my rice cooker) and dump it on the well-floured counter (since I'm usually baking one loaf that day). I keep a spice jar (that once held sesame seeds) about half full of flour and shake enough flour onto the dough that I can touch it without sticking. I cut off a lump - sometimes 1/4 sometimes 1/3- with a bench knife/scraper then scoop the rest of the dough into a container with a loose fitting lid for it's fridge time. I use a piece of cornmeal sprinkled parchment paper on a flat cookie sheet and let it sit for about an hour. I preheat the baking stone, sprinkle the slash area with the flour (from the spice jar) and cut with a sharp paring knife -somtimes freshly run through the sharpener gadget. I cut about 1/4-1/2" deep then slide the paper onto the stone (and of course add the water to the other preheated pan). I think a lot of it is not adding too much flour to the interior of the dough. Disclaimers: I use KA bread flour - haven't tried any others yet. I also live at 7000' elevation in a very dry climate with a generally cool house. I haven't made the bread anywhere else, so YMMV.
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shaun
Original Author
15 years ago
Ok, I'm goin in.
Thanks!
shaun
Original Author
15 years ago
Something's wrong.

Using all fresh ingredients that I bought today(yeast/all purpose flour) I put it in the bucket with a lid for 2 hours. Took out some the size of a grapefruit, put it on sheet to rise 40 minutes.

It's got 8 minutes to go before going into the oven and it hasnt risen a single bit.

What went wrong? Was my yeast that I just bought dead?
emmisme
15 years ago
The rising time is from 40 minutes to 1 1/2 hours. The link is to the author's website with corrections to errors in the book. I've made this bread many times and it's fantastic! Good luck!

Here is a link that might be useful: Corrections to errors
shaun
Original Author
15 years ago
emmisme, thank you. I did not use two packets of yeast. And my kitchen is about 73 degrees. I'll try another loaf tomorrow and let it sit until it rises.
KatieC
15 years ago
Thanks for that link emmisme....I just bought the book for my library and I can stick that page in the book. I was second on the holds list and finally got it yesterday. I'm looking forward to experimenting this weekend.
emmisme
15 years ago
You're welcome katiec! I'm still debating whether or not to buy the book - be sure to post your results. Check out the video via that same link, visuals can be helpful.
shaun
Original Author
15 years ago
The video is really good, but I think I should buy the book.

That bread kicked my butt yesterday but today's a new day. I'll try again tonight.
Solsthumper
15 years ago
Shaun, are you working on the master recipe?
If so, you won't notice much of a rise during the resting period. Most of the rising will happen during baking. According to the authors' instructions, you should preheat the oven to 450Â°F twenty minutes before baking. But as you know, I don't follow directions well, so I'd recommend preheating the oven at least 30 minutes prior.

Their recipe also suggests you liberally flour the top of your loaf before slashing it, so the blade won't stick to the dough. Well, I don't like a lot of flour baked into my bread, so I always skip that step and the blade slices through the dough without sticking. Just be fearless with the blade and do quick, clean cuts. Stick it in the preheated oven with a baking stone placed on the middle rack and place an empty broiler tray (for holding 1 cup hot water) on another shelf -any shelf- as long as it doesn't interfere with the rising of the bread.

We'll be waiting with anticipation for the reveal of your glorious buns, on this heah public forum[G].

Sol
shaun
Original Author
15 years ago
Thank you thank you!

Ok, back from Williams & Sonoma and bought myself a new stone and a peel.

I am going to try again. I dont have any cornmeal so I'll have to use flour on the peel.

OH wait! Do I have to anything special to this NEW stone before using it?????
elisamcs
15 years ago
I've been using a similar recipe, and my DH and I love it. I used to use a baking stone, but now I simply put the dough into loaf pans after the initial long rise, then let it rise some more for 40 minutes. Another difference is that in my fairly cool kitchen, I let it rise up to 5 hours. It's fabulous. No peel necessary, and obviously, I get fairly uniform slices - much easier to toast for sandwiches. This is the easiest bread I've ever made, and the best.

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