{"id":4539,"date":"2011-01-31T15:52:26","date_gmt":"2011-01-31T21:52:26","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4539"},"modified":"2011-01-31T15:52:26","modified_gmt":"2011-01-31T21:52:26","slug":"artisan-bread-in-5-minutes-a-day-loaf-1","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2011\/01\/31\/artisan-bread-in-5-minutes-a-day-loaf-1\/","title":{"rendered":"Artisan Bread in 5 Minutes a Day: Loaf 1"},"content":{"rendered":"

\"\"<\/a>For Christmas I got this book, Artisan Bread in Five Minutes a Day<\/a>, from my mother-in-law. \u00a0Thanks, Kate! \u00a0I have always felt a little negative toward yeast and yeast breads. \u00a0I have had some success with yeast doughs, but not enough to make me feel very confident. \u00a0This book makes bread baking seem accessible and simple.<\/p>\n

After reading through the introduction, tips, ingredients and master recipe I ordered these food storage containers<\/a> from Amazon.com and once I received them I got started.<\/p>\n

The ingredients are simple and you most likely have all of them at this very moment. \u00a0Flour, water, yeast and salt. \u00a0That’s it.<\/p>\n

If you have a large enough container, you can mix it all up in there with a wooden spoon (less clean up), let it rise for a couple hours, then store it in the fridge for at least 3 hours and up to 2 weeks!<\/p>\n

There aren’t many hard and fast rules here. \u00a0Temperature of the water, initial rising time, the amount the dough has risen (double, triple, etc) days in the fridge, and the amount of dough for your loaf are all approximate. \u00a0The directions and ingredients are clear, you just don’t have to worry about water that is exactly 101.3 degrees or a ball of dough that is exactly 1 pound 2.25 ounces. \u00a0This is stress free bread making!<\/p>\n

That is the part I really love about this. \u00a0If you thought you were going to have time to make\u00a0baguettes to eat with dinner, but suddenly your 2 month old spits up all over the couch and you, then you don’t have to worry about it. \u00a0Flexibility. \u00a0Wonderful flexibility.<\/p>\n

Here are the pre and post risen dough. \u00a0My dough just about doubled in volume after 3 hours at room temperature. \u00a0I really like these containers.<\/p>\n

\"\"<\/a>\"\"<\/a>The dough rose well, it was easy to form into a “boule”…fancy French term for ball of dough, and while the directions for baking seem a bit tedious they are actually quite easy to pull off. \u00a0After 30 minutes of baking my bread wasn’t very dark, and it did not look like the bread on the cover of the book. \u00a0BUT, it smelled lovely, it had a nice crisp crust, a chewy interior and a yeasty, and just slightly salty flavor. \u00a0I am hopeful that the more bread I bake, the better each loaf will be. \u00a0So, here is loaf # 1!<\/p>\n

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