Comments | cooking: Artisan Bread in Five Minutes a Day (ABi5): Basic Boule

fitfool in cooking

Artisan Bread in Five Minutes a Day (ABi5): Basic Boule

Nov 09, 2010 07:55

I love fresh bread. Many years ago, my boyfriend at the time gave me a bread machine for Christmas. I was still in college at the time and after dinner, my roommates and I would throw ingredients into the bread machine and turn it on. Then a few hours later, we'd have fresh hot bread for our study break. It was magic! I tended to make this ( Read more... )

leavening: yeast, bread: all

Comments 18

clarine_rahne November 9 2010, 23:37:33 UTC

I actually have a loaf of this in the oven right now!

I have the same problem, sometimes I get bugles in the bread when it bakes even though I slash the top. I think I don't slash it deep enough when this happens.

fitfool November 10 2010, 03:51:33 UTC

ah ok. I do make rather shallow cuts sometimes. I'll pay closer attention and see if that's when I get the weird top bulges. Thanks!

therumsgone November 10 2010, 01:19:02 UTC

Oh, thanks for the "mess up" photographs! Have you tried this with half whole wheat? I love white bread (and mine usually turns out okay), but my wheat bread is usually a dense mess.

fitfool November 10 2010, 03:54:52 UTC

I've tried it with one cup of whole wheat flour and the rest with all-purpose flour and that works pretty well and is my current favorite ratio for the flours. In the book, I later saw that that was their Light Whole Wheat Bread recipe. :)

I did try making one with 100% whole wheat and that was a very sad flat loaf. It smelled really good. Even though it was very dense, we ate it anyhow and it tasted fine. In their second book, I saw that their whole wheat recipes included Vital Wheat Gluten. (The 100% Whole Wheat Sandwich Bread recipe in the first book didn't use vital wheat gluten so maybe that's where mine had gone wrong.)

xo_kizzy_xo November 10 2010, 13:28:41 UTC

You definitely need the vital wheat gluten. I bought mine at the local supermarket :)

he1ena November 21 2010, 18:31:03 UTC

I finally got around to making this tonight... AMAZING BREAD! I don't know what it was about it that made it turn out so great, but zomg! The texture was great. I halved the recipe, but kept a little bit more yeast in it, as I like yeasty bread, and I used a strong bread flour. Delish! Thanks a zillion for the recipe. :) The article was good, too. You've probably changed half of LJ's users' lives just by posting this. :P

fitfool December 12 2010, 19:11:52 UTC

I'm happy you liked it so much! I was thrilled to have fresh bread so regularly once I started keeping this dough around.