5 Minute Artisan Bread

Posted by: PalmyLyn (---.dsl.sta.inspire.net.nz)
Date: January 29, 2008 11:32PM

[krisgardens.blogspot.com]

I am SO excited about discovering the bread discussed at the above link. I have made it 4 times so far and it is superb!! And foolproof, and no knead!! And the dough keeps for days in the fridge.
There is a link to Zoes site there, plus she has another called zoebakes.com.
I cant wait for the book to arrive,and even though recently released, it is in its 4th reprint!

I did have to tinker a bit with the recipe the first couple of times, and I do put a dish of boiling water into the home oven for 1st 15 minutes of baking , I also bake on baking paper not with cornmeal, to stop burning smells!!

Do try this if you love homebaked bread. This truly is artisan style and I know my breadmaker cant produce anything like it. The book has recipes to vary the master recipe apparently. Its like waiting for Xmas all over again.

Re: 5 Minute Artisan Bread
Posted by: Chris (---.dsl.dyn.ihug.co.nz)
Date: January 30, 2008 01:09AM

Thank you Lyn, what an interesting website. One could spend hours/days just following the various links.

Re: 5 Minute Artisan Bread
Posted by: kathie3461 (---.aksw7.global-gateway.net.nz)
Date: January 30, 2008 04:14PM

Thankyou PalmyLyn,

I was just about to spit the dummy out on my homemade bread effort; I have abandoned the breadmaker and had moved onto soda bread, but I just don't seem to get it right somehow!!!
I will endeavour to give this a whirl this weekend.

Thankyou again,
-Kathie-

Re: 5 Minute Artisan Bread
Posted by: PatMac (---.dsl.telstraclear.net)
Date: January 31, 2008 01:35AM

Hi, I have a Panasonic breadmaker and am happy with results from it. Unfortunately I often used Elfin grain premix but this is no longer available. I have the Alison Holst breadmaking recipe book and have make White, wholemeal, pizza, and foccacia breads from it.
I downloaded the Artisan bread recipe from the given website. Looks good. We live rurally and cannot buy decent bread for love or money. Sad.
What I want to verify is granulated yeast same as surebake that I use in bread machine? Can someone advise me please.
Cheers
Pat

Re: 5 Minute Artisan Bread
Posted by: Gail E (---.jetstream.xtra.co.nz)
Date: January 31, 2008 03:23AM

Thanks for your PM Lyn, I've revisited the site and...guess what....I now have the recipe!
Many thanks from my very grateful husband (a breadaholic) and myself.

Re: 5 Minute Artisan Bread
Posted by: PennyG (---.jetstream.xtra.co.nz)
Date: January 31, 2008 04:57AM

No, Surebake isn't the same as granulated yeast. Surebake has dough improvers added so is only about half yeast. If you use Surebake you will need to use twice as much as it says or you can use the active yeast. It comes in the same sort of jars but with a different coloured top (I think surebake is yellow and active, red).
I tried out this recipe today but reduced the yeast and the salt to 1 tbsp. I was very happy with the small loaf I made to have with dinner. I won't be retiring the breadmaker but will make the artisan loaves to have as an accompaniment to meals, soup etc.
A point to note: American cups are not the same size as ours. They contain 8 fluid ounces which is equivalent to 237ml not 250ml.

Re: 5 Minute Artisan Bread
Posted by: Lorna (---.bitstream.orcon.net.nz)
Date: January 31, 2008 02:04PM

I made this recipe yesterday and baked the first loaf from the dough. My notes on it: I had to add another half cup of water because by the time I had 6 cups of flour in the dough, it was too stiff. I didn't add the last half cup of flour. I haven't got a pizza stone but I do have an old flat grill plate from a shacklock stove I used to have. This is heavy, smooth and heats up the same way a stone would. I put the shaped dough on baking paper for its 40 minute rest before baking then just slid the whole lot onto the grill plate . It worked well, though the bottom was just a tad overdone. Another few minutes and it would have been burnt. I wonder does the bread really have to go onto a hot base. I'll try putting it onto a cold base next time. I've always baked my loaves at around 160C so putting it in the oven at 230 was a bit alien to me. However, except for the base as noted above, the bread came out well although I did put a sheet of foil over the top halfway through. The result was a delicious, chewy crust with a soft crumb. Oh, I used 100% wholemeal flour and the red top yeast.
To those of you who say you'll try it on the weekend, etc, it only takes 5 minutes to mix then it's just a matter of leaving it. I left mine on the bench for around 3 hours and cut off the first bit. Shaped it and left it for a further 40 minutes then baked for 30. So it's not time consuming. Total 'hands-on' time would have been no more than 10 minutes from the time of mixing at 3pm to the time I took it out of the oven at 7.30. Well worth the result. I'll be doing this on a regular basis.

Re: 5 Minute Artisan Bread
Posted by: PalmyLyn (---.dsl.sta.inspire.net.nz)
Date: January 31, 2008 11:50PM

[www.youtube.com]

The link above is a demonstration on how easy it is to cut off a piece of dough and get it oven ready.
As I mentioned, I cant wait to get the book and try the enriched doughs with the same methods. sigh.......my hips are quivering already. lolol

Re: 5 Minute Artisan Bread
Posted by: PalmyLyn (---.dsl.sta.inspire.net.nz)
Date: February 1, 2008 12:01AM

[zoebakes.com]

The errata page which may help if you have a problem with the loaves, above.

Will go back and copy another page which has many questions, and the answers Zoe gives. I have found them useful. Here it is!
[zoebakes.com]



Edited 1 times. Last edit at 01/02/08 12:04AM by PalmyLyn.

Re: 5 Minute Artisan Bread
Posted by: Ginny (---.adsl.xtra.co.nz)
Date: February 1, 2008 12:10AM

Does anyone have a link to their broiche dough recipe as well?