An Updated 5 Minute Bread Post.

Back in the day, well 2010, I wrote a post about the brilliant Artisan Bread in 5 Minutes a Day.   I thought I would update the post and add some more detail about what to do. It really is as easy as it sounds.

I do have the book and there are various recipes for doughs. I have stuck to the basic one and use it to mainly make loaves for dinner, pizza and savoury scrolls. I am yet to try the pitta breads that others make.

Having this simple dough in the fridge saves us money and allows us to have simple, good, fresh and warm bread. Have a play around, learn as you go and enjoy.

Before I post the simple recipe  I just want you to have a look at a few photographs of what the dough looks like. The lidded container is what I use to both mix and store the dough. It is at its highest after time on the bench. In the second photo it has been used once and left in the fridge (lid not closed), then there is the amount of dough for a small loaf and the dough itself. The dough is on a tile as I find this great for kneading on. Use plenty of flour for kneading, you just need to get the dough to a non-sticky stage.

 

I find the traditional baguette shape best for a good crispy and sourdough like bread. I score it and make it as even as possible in width. This loaf was the size of a dinner knife then in dough form. It stretches as it cooks and ends up enough for the 3 of us. I have cooked longer baguettes and they cook fine. I sprinkle the dough with flour before cooking. I had to sneak in a photo of the wonderful pizza.

It is worth investing in a pizza stone. If you don’t have one use a baking tray and don;t worry about reheating it.

5 minute Bread Dough - Muffinmum.com

  • Time: overnight , 20-30 mins cooking
  • Print

Ingredients
3 cups lukewarm water
2 tbsp granulated yeast
1  tbsp salt
6 1/2 cups unsifted, unbleached, all-purpose white flour

Add the water, yeast and salt to your storage container and mix a bit.
Add the  flour and give a good stir until there is no visible flour.
Leave on the kitchen side and allow to rise and then fall back on its self.
Stick in the fridge or use some right away but make sure the lid of the container is not fully on, it needs air.

Place a pizza stone in the oven and heat to 220°

When it comes to using the dough grab a handful and knead in plenty of flour, you can add more dough if you think it will not be a large enough loaf/pizza base.

You want to knead it until it looses the sticky feel. It doesn’t take long, there is not a lot of effort involved.

Bread ~Roll until it is your desired sharp and score gently if making bread. Sprinkle with flour and place on pizza stone. Cook until brown, cool on a rack.

Pizza ~Roll into a pizza base shape using a rolling pin, it is good rather thin. I do the pizza base on a piece of baking paper and life it topped onto the stone.

 

 

 

 

 

 

 

 

 

 

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