I became somewhat exercised at the prospect of bread baking without the
The book arrived, I read it carefully, I bought a large container - big enough to mix and store the dough but not so big that I couldn't shut the door of the fridge - and collected my ingredients together. I made my first batch of dough. Mix mix mix, in the container, with a wooden spoon, no kneading. Lid on, leave at room temperature for a couple of hours.
We waited while it did its thing.
Which it did, with enthusiasm.
Then we popped it in the fridge till we were ready to pull off a large lump of dough, briefly shape it, leave it to rest for a little while - no knocking down, kneading, proving - and slide it into a hot oven.
Emails were exchanged with Poshyarns, who dispensed helpful advice for next time, and useful links.
The next day, more bread was baked. Roger and Tim are my crash test dummies with one of today's loaves.
I'll need to experiment with shapes and sizes, resting and baking times, and tweak the salt levels, but so far, it's all been very edible, and very encouraging. Different flours, seeds and grains will follow in due course; applications for the position of crash test dummy can be made here.
Note: My first three loaves were made deliberately small, mainly so that I don't become the Pillsbury Dough Lady, living on a diet of white crusty bread with added calories in the form of jams, sausages, cold roast beef, and of course lovely French butter. Attention to shapes and sizes applies to bread bakers as well as to loaves.
16 comments:
Looks delicious - but there's still too much work and possible disaster involved for me, so I'll stick to my breadmaker;-) It might not be smart but it's tasty and edible:-)
Wow! I'm impressed. Just as well I don't like and can't eat bread, but having read the label on bread rolls hubby bought for himself a while ago, making it yourself has got to be better for you.
I read that post, too, and I hadn't heard of the 5 minute bread either! I must say that it DOES make a lovely loaf. Warm bread slathered with butter is one of the finest things in life (in my book); but as you point out, that is a good AND a bad thing.
PLEASE make this one when I visit!!??
Suggest you try making soda bread, because from start to finish it takes only an hour & very little kneading is required.
Fresh bread and thickly spread butter - add an egg and you have simple feast.
must look out for the 5 minute bread book. I don't get much pleasure from kneading either.
Yes, well, you've put your finger on the reason that I don't make bread. It might be nice and then I would eat it. Bad idea.
Mmmmmmmmmm breeeeaaaadd.......droooool!
(with apologies to Homer Simpson for theft...)
You aren't the last person. I am. I never knew of this method until I read your post.
No! I'M the last! That bread looks absolutely GORGEOUS, and you choice of added calories is making me drool so I will step away from the computer, and Amazon, and I won't buy that book. No, no, no!
I used to make bread from scratch, then I got busy (or lazy?) and bought a machine! I can also cut out the hard part, and use the dough hook on my mixer ...... although maybe some hard work kneading would use up some of the calories!
It looks fabulous. I adore bread making although these days I do the kneading bit in the mixer. I hadn't heard of five minute bread either. Must check out that book!
Wicked cool! Hope it's as tasty as it is gorgeous!
Our loaf was delicious! we ate it mainly as the outside of fishcake sandwiches and the moist dense texture was perfect as it didn't fall apart half way through eating. the rest was eaten peicemeal on passing through the kitchen with noting more than a scraping of butter.
Really tasty, I (we) like being your culinary guinea pigs :)
Looks absolutely delicious.
Hey, thanks so much for trying our stuff, come visit at fiveminutebread.com anytime you have questions-- we answer the questions ourselves.
Jeff Hertzberg
co-author
Post a Comment