Bread in 5 minutes a day

Anonymous

Has anyone tried their recipes? I'm an experienced baker, but have never dabbled much in no knead bread. I always knead. Thoughts?

http://artisanbreadinfive.com/

7 years ago

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20 replies

Latest reply was from

gradfashionista

(website)

Veteran

A few years ago, I went through a spell where I made beer bread, though I don't drink beer. It was quite good.

7 years ago

JAileen

Veteran

I have the book. If you follow the directions, it makes bread with a more developed flavor. The longer you keep it, the better the flavor. It's like sourdough.

7 years ago

Diana

Veteran

I have the original book and have made a bunch of things from it. I hate kneading and my kitchenaid is a little testy when it comes to kneading, so I am much more likely to make bread if it's no-knead. Most of the things I've tried have come out well. I think I use it most often for pizza dough.

Just a word of warning though, you need to be aware that the ratios change with different types of flour. The success of no knead bread depends on the dough being wet enough, so higher protein flours need more water. I've had it not turn out because I used King Arthur Flour, which has higher protein than Gold Medal and other typical all-purpose flours. This link has conversions for different flours:
http://artisanbreadinfive.com/.....-and-water

7 years ago

Anonymous

Thanks, everyone. And thanks, Diana, for the link to the flour conversion. I read on their website about the ratios, and I just bought a bag of Bob's Red Mill whole wheat flour because I had a coupon for it. I usually use King Arthur regular or white whole wheat flour. I don't mind using Gold Medal as long as it isn't bleached or bromated, but I need to get through the flour I have on hand first.

I'm sure that cutting back on the yeast to allow for a longer rising time develops the flavor. I do that with my pizza dough recipe, which I kept tweaking until I had perfected it to my liking. I doubt I'll change recipes for pizza. I am just intrigued by this method, and think it would be nice to try my hand at baking some breads and rolls.

7 years ago

Emily K

(website)

Veteran

Yes! I have the book and I have used it a bunch. I found the process to be exactly as described. I bought a large, square, plastic restaurant-style tub for keeping the dough in the fridge and it was easy and convenient. I make a lot of bread usually using traditional kneaded techniques, but I also make Mark Bittman's No-Knead bread and it is fantastic IMO. The only problem with this method is that it makes too much bread--I don't need a loaf a day, I like variety and the process of making varied breads by different methods, and I'm trying to be low/no carb. That cuts down bread production/consumption a lot

7 years ago

Anonymous

Thanks. I was wondering about that. My DH eats a lot of bread (at least 2 loaves a week). My DD and I together eat another loaf a week. That's 3 loaves. Is there a way to adjust the recipe to make less loaves, or are you stuck with a loaf a day?

7 years ago

texstyle

(website)

Veteran

Of course you can make less - there are ratio calculators on the web you can use. If you use grams it's much easier to convert the recipe and scale it down.

7 years ago

Diana

Veteran

You can divide the recipe into whatever amount you want. I usually make a half recipe which makes two small or one large loaf, but I have done 1/4 or 1/3 as well.

7 years ago

Anonymous

Thanks. One or two loaves at a time should work.

7 years ago

Isabel

Veteran

I am not a an experienced baker, I dabble. But this thread is awesome, thank you. I am going to try some things.

7 years ago

Anonymous

Isabel, since you haven't baked much in the past, you might love this book. I'm going to try not to overthink things and just follow the recipes as given before I start tinkering. Sometimes, the more you know, the more difficult it is to adjust to a different method.

7 years ago

Style Fan

Veteran

My friends make this bread and it turns out great. One of them is an experienced baker but she insists it is very easy. I haven't tried it.

7 years ago

Isabel

Veteran

BC...yes, I totally agree with that. I tend to take liberties with things that I have a bit more experience with when it comes to cooking. I am excited about trying this. : )

7 years ago

chewyspaghetti

Veteran

I had friends who were really into this for a while. I've done it. It worked well for me. I don't eat qheat anymore, and I miss fresh baked bread!

7 years ago

L'Abeille

Veteran

BC, a personally tweaked till perfect pizza dough recipe sounds awesome! Are you willing to share?

7 years ago

Anonymous

Sure! I'll post it later today.

7 years ago

gardenchick

Veteran

Yes, I got the healthy artisan bread book, got the supplies they recommended (especially pizza peel and plastic bin for storage) and made a number of batches. Then I lost interest. I think it wasn't delicious enough.

My latest thing is sourdough. A friend gave me a starter (or you can get from a local bakery/pizza place) and I'm into the recipes from theperfectloaf.com . I make sourdoughs every 7-10 days and they come out quite well. My favorite is combining two recipes: the "best sourdough" with the raisins and fennel. Baking one this morning! Feel free to DM if you want more info.

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7 years ago

Anonymous

I ordered the plastic bins. I'm sure they'll be useful no matter what. I'm not going to change my pizza recipe or technique (which, btw, has less yeast and rises in the fridge for up to 3 days), and our family eats mostly whole wheat bread (though I have one DD who needs GF, but she no longer lives at home). I already have a really nice Staub cast iron Dutch oven and other bread baking supplies. I just haven't ventured into the "artisan" territory of making French or Italian breads. That's what I want to do. I'd also like a simple everyday recipe to make, so I ordered their book for baking whole grain breads. I don't know how deeply I'll get into this. It all depends on how much time I have and how easy it truly is and how the bread tastes. I'm sure that leaving it in the fridge for more than a day will help immensely. Any bread that's made the same day just doesn't have time to develop flavor.

7 years ago

Staysfit

Veteran

I have had the book for several years. It's easy to do if you are already an experienced baker. I think it may be harder if you aren't. The recipes are good. It definitely works!

7 years ago

Anonymous

I agree that it's more for experienced bakers. For beginners, I think nokneadbreadcentral.com (AKA Artisan Baking with Steve) might be a great place to start. There are a lot of videos there, on YouTube & on Pinterest. His cookbooks are available at Amazon. His method is as easy & unconventional as it gets. I ordered his cookbook, too, figuring my DD might want to try.

7 years ago

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