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I'm thinking of trying the 5 minute artisan bread technique, and I'm very much a "follow to the T" kind of guy. They use a whisk in their food storage container, but I have a stand mixer and I'd like to take advantage of it. Could I use the stand mixer for their technique? They don't say how long they have to whisk manually. If I used the stand mixer with its aluminum mixing bowl, would it work to transfer the dough once mixed into the same kind of storage container they use? I'm probably over-thinking this, but again, I don't like to stray from instruction when cooking.
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Dec 24, 2012 14:07
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| # ¿ Apr 25, 2024 07:43 |
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I'm super jealous of your steel countertops.
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Dec 28, 2012 20:43
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My first attempt at making bread: That's the Artisan Bread in 5 method. It turned out fantastic, albeit a tad on the salty side. I added a tablespoon, so next time I'll reduce it by a smidge. Will be used for lunch today 
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Dec 30, 2012 15:21
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I made my first sandwich loaf using this recipe. It worked, but it turned out really dense - my loaf from an 8.25" pan weighs 2.5 lbs! Where did I do wrong?
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Jan 7, 2013 13:01
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Monkahchi posted:If your bread is over heavy, I would guess that almost certainly you either: Thanks. I actually didn't use the boiling water for this loaf. So that's one thing I'll do differently next time. I think I proofed that loaf for about 1.5 hours. Next loaf will see 4. Feel free to give me your recipe. I am by no means stuck on any particular one. mmartinx posted:Made a bread basket for a dinner party this weekend. 2x NYT no knead, rosemary foccaccia, brioche I have a shitload of Rosemary growing in our garden. Can you link the recipe you used for your focaccia?
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Jan 7, 2013 22:20
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I made several loaves of the Artisan Bread in Five recipe, and the other day I made a loaf of classic sandwich bread from the King Arthur Flour site. There didn't seem to be a huge difference, other than the kneading part, but the crust is so different. What makes the no-knead crust so thick and the sandwich bread crust so thin and light?
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Sep 7, 2014 17:40
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I made hamburger buns today for the first time with great success. Only (slight) issue was that the bottom got slightly burned. I cooked them on parchment paper, which I thought would have helped. Any ideas how to prevent this in the future? I used this recipe called 40 Minute Hamburger Buns. They were super easy. I followed the instructions except for the salt and sugar. I mixed those into the flour before adding to the yeast and oil.  
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May 14, 2016 20:00
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I'm making no knead bread. I think the bowl I put my dough in for the first countertop rise is too small. It's been rising for about 8 hours. Can I transfer it to a larger container without doing any harm? Welp nevermind. I went to sleep and when I woke up, I found out my wife found the covered bowl, which I left sitting next to our rice cooker. She thought it was rice and put it in the fridge overnight  Edit I'm going to make it anyway to see what happens. This incident made me think of looking for a quicker recipe and I found the quicker no-knead recipe by Bittman. Does anyone have experience with that one? Is it good? me your dad fucked around with this message at 14:13 on Nov 19, 2017 |
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Nov 19, 2017 04:36
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Brass Key posted:Is that the NYT one? I've made it a couple of times and it's pretty good. I think kneaded bread is overall tastier, though. As for fridge time, don't worry about it. Giving bread an overnight fridge rise can improve the flavor. Yeah, it's the NYT one. My wife put it into the fridge about nine hours into the initial counter-top rise (it should have been on the counter about 16 hours). It was in the fridge for about six hours before I found it. I set it on the counter and let it get back to room temperature for about 3 hours and then I put it back into the fridge, where it sits now (I will be baking it on Wednesday). We'll see how it goes. In the meantime, I plan on trying some shorter recipes this week. I like the simplicity of the no-knead bread, but I don't like having to plan ahead like four or five days just to make some bread.
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Nov 20, 2017 19:05
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My wife is making pretzels. She had the dough rising in the oven and I didn't so when I turned it on to preheat for dinner. It spent about ten minutes or so in there as the oven got to 350. Is it likely ruined?
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Apr 15, 2018 22:26
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I'm looking to make some bruschetta for an upcoming party and I'm thinking of making the bread as well. I normally make pretty good standard no-knead bread but I was thinking of using ciabatta for this one. I found this recipe, which uses a sponge. I've never made bread with a sponge before. If I'm using instant yeast, do I need to do anything different than what's instructed?
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Oct 17, 2018 15:51
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Submarine Sandpaper posted:The sponge is made with instant yeast in the recipe???? I honestly don't know anything about using sponges. They said at some point that you can use active or instant yeast. I actually found a recipe later in my America's Test Kitchen cookbook and I may use it instead.
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Oct 17, 2018 23:28
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| # ¿ Apr 25, 2024 07:43 |
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I've started making focaccia on the regular and I don't understand the biga. Why start with a small amount of dough to preferment? Does the small amount of flour allow more bubbles to form, creating the more open structure in the final product? If so, wouldn't it be a preferable technique for most rustic breads too?
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Mar 7, 2020 12:51
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