Artisan Bread in Five Minutes A Day

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by BettyR, Oct 14, 2011.

  1. BettyR

    BettyR Chillin' With My Peeps

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    I came across this article a couple of months ago and decided to give it a try, it make really good bread. It's basically a no-knead bread but you can keep the dough ready to go in the frig so that right before you start supper you can pull a hunk of dough out of the frig, set it on the counter to warm up while you preheat your oven, then bake. The dough is supposed to stay good in the frig for 2 weeks but I've never had any last that long so I don't really know if that is true. Mine usually lasts about a week. Out of the 13 cups of flour I usually get about 4 sometimes 5 loaves, depending on how big I make them.

    Artisan Bread in Five Minutes A Day

    http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

    Master Formula 6-3-3-13

    6 cups water
    3 tablespoons salt
    3 tablespoons yeast
    13 cups flour

    Mix well, place in a very large plastic food container with a lid and allow to sit at room temperature for 3 to 4 hours stirring mixture down once every hour. Then stir dough down very well put the lid on and place in the refrigerator.

    To use pull up a hunk of dough about the size of a large grapefruit and cut it off with a knife. Shape it into a ball using a little flour on your hands. Try to work the dough as little as possible.

    Place the dough on a piece of parchment paper and dust with flour. Cover with a lightly damp kitchen towel and let the dough sit for 1 hour. You will not see much if any rising.

    While you are waiting for the dough to sit preheat the oven to 450 degrees with a cast iron dutch oven in it. When the hour is up, move the dough to the oven using the parchment paper and place it in the hot pot, paper and all. Place the lid on the pot and bake for 30 minutes. Remove the lid and bake 15 more minutes to get color on the crust.

    [​IMG]

    [​IMG]
     
  2. Eznet2u

    Eznet2u Chillin' With My Peeps

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    Jul 22, 2011
    I have used this method for the past couple of years. I found out that the Dutch Oven is not necessary.

    I wipe a little bit of oil on a Cookie Sheet and spread Corn Meal. Shake off the excess and put the dough
    right on the cookie sheet. Wipe a little oil on the top of the dough. Cover with Kitchen towel and let sit.
    I also crank the oven to 500 degrees. After an hour, Bake it for 15 minutes @500, then turn down the oven
    to 400 and bake until you get a "Hollow" sound when tapped. (about 25-30 minutes)

    Comes out looking just like yours, but with larger holes inside. [​IMG] and it tastes soooooooo good.


    Here's another tip... Mix up dough, place in a large bowl with plastic wrap on the top. Let sit on your counter
    for 36-48 hours. Stirring the dough every 12 hours. Proceed with the above instructions.

    It gets a little "Sour" and tastes even better...the problem is, no one can wait that long to make the bread. [​IMG]
     
    Last edited: Oct 14, 2011
  3. oldchickenlady

    oldchickenlady Chillin' With My Peeps

    May 9, 2010
    Cabot, AR
    This looks and sounds fabulous...unfortunately I am on a low carb diet and can't eat much bread (or anything else that is good! Lol).
     
  4. BettyR

    BettyR Chillin' With My Peeps

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    Quote:Yeah I'm a newbie at this but DH LOVES this bread. So why the long sit on the counter? What does it do to the bread?
     
  5. stoopid

    stoopid Chicken Fairy Godmother

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    Long Island, NY
    I got that issue, and immediately went out and bought the book. Great read!
     
  6. Eznet2u

    Eznet2u Chillin' With My Peeps

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    Quote:It gives the yeast a lot longer time to do their thing. It will be a very loose dough. Just fold it over a couple of times and it should stiffen up some.
    When the Yeasties have a longer time to work, you will get a taste of "Sour Dough". It is to out of this world.

    Also, have you tried adding seeds to it...Or substituting a cup of Rye flour for 1 cup of the White? Try 2 Tbls of Poppy seeds.
     
  7. Wynette

    Wynette Moderator Staff Member

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    Oh....my.............. [​IMG]

    Are there any suggestions for additions to the bread?
     
  8. Eznet2u

    Eznet2u Chillin' With My Peeps

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    Oh, I assumed you were using the NYT's recipe...Try this one No-Knead Bread

    Looks like it will save you a lot of Flour [​IMG]
     
  9. BettyR

    BettyR Chillin' With My Peeps

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    Quote:It gives the yeast a lot longer time to do their thing. It will be a very loose dough. Just fold it over a couple of times and it should stiffen up some.
    When the Yeasties have a longer time to work, you will get a taste of "Sour Dough". It is to out of this world.

    Also, have you tried adding seeds to it...Or substituting a cup of Rye flour for 1 cup of the White? Try 2 Tbls of Poppy seeds.

    Next time I mix up a batch I'll give that a try, thanks for the tips...[​IMG]
     
  10. michickenwrangler

    michickenwrangler To Finish Is To Win

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    Yup. I've been doing this for a few years now good results. People who eat it love it and I can put some butter and honey on it and give it to DD as dessert. [​IMG]
     

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