Artisan no-knead bread in 5 mins

[bellesy]

I'm experimenting with breadmaking and have come across this unique, very simple type of bread.  You don't knead it (although I know that's no problem in a TMX).  It's wet, sticky dough, and you mix up a big lot of it in 5 minutes, store it in the fridge and then just pull out a chunk of dough, form it without kneading and stick it on a pizza stone and bake it in the oven for your fresh daily bread.

You just use ordinary plain flour/all purpose flour, not bakers' flour.  When it goes in the oven, you put some water in a broiler tray so it steams up the oven and gives it a crunchy crust.

The full instructions and basic recipe is here:  http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

I'm trying it today, and used the TMX to warm the water up to lukewarm, 37 degrees, then added the yeast and salt, and gradually added the flour while mixing on a low speed until combined.   Then popped the dough in a bowl for proofing, and stuck it in the fridge.  It's baking right now, so I'll report back on how it goes/tastes.

The dough is good for about 2 weeks, and is supposed to get better each day.  You just cook it as you need it.

You can get variations on the basic recipe in the book:  http://www.bookdepository.co.uk/book/9780312362911/Artisan-Bread-in-Five-Minutes-a-Day

The recipe is not hugely reliant on having a TMX, but it was handy to warm the water and to save having to do the dough mixing by hand. 

[achookwoman]

This is all the rage in U.S.A.  at the moment.   How much do you mix up to store in the frig.?   I make a similar one based on sour dough which sits in the frig for up to 5 days.  Let us know how it goes.

[bellesy]

OK, it's out of the oven (and half eaten already!)   

I really like it!  For what it is, which is simple, homemade bread.  I could just detect a taste of yeast in it (maybe I used too much.  I had trouble measuring the yeast as the kids have taken off with most of my measuring spoons).  Very crunchy crust, lovely with butter and honey.  Would be perfect to eat with a tasty TMX soup.

A more healthy, wholegrain variation would be nice to try.

[judydawn]

Sounds pretty easy bellesy and worth a try. Are you able to take photos - perhaps next time.  Would love to see how it looks.

[TheCrone]

Been using the basic boule recipe for about a year now.  Mainly use it in pizza bases, English muffins, and lemon butter blueberry scrolls.  It's also fantastic as the basic for croissants.

Brilliant recipes on their blog

http://www.artisanbreadinfive.com/

[bellesy]

Sounds pretty easy bellesy and worth a try. Are you able to take photos - perhaps next time.  Would love to see how it looks.

Yes, I did manage a quick snap, before the rest of it got eaten up.



It wasn't a really big/high loaf, not as high as a bakery-bought loaf. 

[I Love Bimby!]

lemon butter blueberry scrolls.  http://www.artisanbreadinfive.com/

Can I pretty please have the recipe for the lemon butter blueberry scrolls? My DD is addicted to blue berries 

[bellesy]

lemon butter blueberry scrolls.  http://www.artisanbreadinfive.com/

Can I pretty please have the recipe for the lemon butter blueberry scrolls? My DD is addicted to blue berries 

I think you'll find it here:  http://www.artisanbreadinfive.com/?p=641

Enjoy!

[I Love Bimby!]

     

Thank you!

[achookwoman]

Bellesy,  this looks goood, I'll bet it is nice toasted.

[photocat]

I like the idea of this bread, a little similar to sourdough perhaps, which I haven't had much luck with.
Going to give it a try tomorrow, methinks.

[Meagan]

I used to make this a fair bit pre 'Stephanie'  It was fairly dense but a lovely loaf I have the book so if anyone from WA wants to see it at the next meet just let me know

[Chelsea (Thermie Groupie)]

I can't wait to try the blueberry lemon butter ring.  It looks divine! I wanted to make it yesterday for a picnic but our chooks didn't lay enough eggs. 

[Thermomixer]

Thanks bellesy - it is always good to have these sorts of loaves on the list - so easy and ready to go when friends arrive.

[quirkycooking]

I made the Artisan bread dough yesterday and cooked some this morning... YUM!!!  Thanks bellesy!  I used spelt - ground 250g grain, added 650g white spelt flour (I think), and it worked really well. I think next time I'll use more spelt grain (ground) - maybe half and half...

Spelt Artisan Loaf


Spelt Artisan Couronne