I've been hearing and reading about 2 new popular methods of making bread. One is called the No Knead method and the other is called 5 minute artisan. I even found a copy of the 5 minute artisan book at a yard sale for just $1.
Anyway, even though the mixing seems simple, other parts seem complicated.
One drawback for me is that the 5 minute book recipes call for unbleached flour, which is hard to find in my small town and expensive if it is found.
The other part I did not like is that the oven is supposed to be pre-heated for 30 minutes at a very high temp. That seems rather energy wasteful to me.
Well, I have been doing some online research on this easy to mix up bread and have watched several videos on Roku where the cooks make this bread.
Seems the unbleached flour and long pre-heating are not necessarily required.
Nina and I picked out one of the simplest recipes and mixed it up before lunch today.
We used
3 cups of water
1 1/2 T yeast
1 1/2 T salt
1 C whole wheat flour
5 1/2 C bread flour - thats it, no sugar or oil of any kind in these recipes.
So it is thriftier and lower calorie than most bread recipes.
the actual pages from the book - click on them to enlarge if you want to read the book's details.
Just stir up the ingredients, the dough was thicker than I expected it to be.
Cover loosely and let set at room temperature for 2 hours.
Ours actually sat out for 3 hours because we went to some thrift stores and forgot.
Then it goes in the fridge and just stays there for up to 14 days.
When you want bread, you break off a lump and form your loaf, Then let it rise for 45 minutes and bake.
If you want to see the first loaf, I plan to bake one tomorrow.
This batch is supposed to make 4 1 pound loaves.
I may use one lump for pizza and some for buns as the 14 days go on.
Anyone make this kind of bread? Any advice?
Serendipity. I almost bought a book on making artisan bread yesterday. Then I thought I can find same thing on line. I've been considering this for a few days but will wait now til next week as I am getting ready to go out of town on a brief visit. I look forward to the photo of your baked bread.
ReplyDeleteHi Rhonda ~ I bought the 5-minute artisan bread book just last week at Goodwill. My mom has this book and swears by this method of baking bread. Said it's one of the best loaves of bread she's ever had. I've yet to try it. I'll be interested in hearing how your bread turns out.
ReplyDeleteI'm surprised to hear that it's hard to find unbleached flour in your area. I know you live in a rural area, but I just figured that unbleached flour would be everywhere. It's too bad you can't find it in your area - unbleached is so much better for bread baking (esp. yeast breads) and is healthier, too. Bleaching flour is a chemical process.
I'm partial to King Arthur flour...the company has very strict standards on what wheat they use and the flour has a higher protein content, which makes for excellent cakes and cookies.
Have a wonderful Sunday and happy bread baking!
Finally, a bread that I might be able to make! I will let you try it first to see how it goes. Keep us up to date on how you like it!
ReplyDeleteWell, that is very interesting. You know, when you oven indicates it's reached a temperature, waiting 30 minutes doesn't make it any hotter. So, that part is confusing to me. I can almost smell that bread though! Yum!
ReplyDelete