~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Monday, November 3, 2008

Artisan Bread in Five Minutes a Day

No Knead Bread in Five Minutes... Ok, right when you think that the No Knead Bread had been perfected, out comes a recipe for bread dough that you can leave in the refrigerator for up to 2 weeks. You can take and use how ever much of the refrigerated dough to bake some bread for that day. The recipe comes from: Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoe Francois. I had to try it ...though, I must admit I love the Cook's Illustrated version. This is convenient in that you can store it in the fridge and I like the fact that you can make rolls. The actual recipe has you make bigger loaves of bread , but I thought what better way than to change it and do the rolls instead. But, really I don't know where the five minutes a day comes into play except for the actual time it may take you to form dough into rolls.
Since my husband loves these rolls, I think that I will be making them in the future again! They go great with saucy entrees...and steak sandwiches! Crusty and chewy....
~The rolls in the pictures are made that same day without refrigeration. So, you won't see the nice blisters in the dough. You will see it in the steak sandwich post, though.

You will need:

3 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unsifted, all-purpose flour

1. Warm the water to about 100 degrees. Add the yeast and the salt to the water in a 5 or 6 quart, resealable, lidded plastic food container.
2. Then add all of the flour at once. Mix with a wooden spoon, until everything is uniformly moist with no dry areas. Should take no longer than a few minutes.
3. Cover with a plastic bag or plastic wrap...leave some room for air .
4. Allow to rise about two hours. The dough is quite wet...different from most doughs.
5. Put the dough in the refrigerator overnight or for at least three hours. I have done some rolls without refrigerating...just as good. But, when it is refrigerated it forms nice little blisters on the crust ....makes it look awesome!
6. On baking day, I just use a cookie sheet(rimmed and parchment lined) and form rolls(however many I want) and let rise for about 40 minutes (or until you noticed that it has risen to almost double) and then bake.
Or you can make bread boules....bigger in size. I like the rolls as it has more crust and you can make wonderful mini steak sandwiches!
7. Sprinkle the surface of the refrigerated dough with flour. Pull up and cut off a grapefruit size piece of dough for the bread boules or form into small rolls. The dough is quite wet... I found that if I flour my hands and the dough too much the rolls didn't rise as much as if when I used wet hands(using water ) to form the rolls. The directions say to flour your hands. Do whatever is easier for you.
8. Rest the bread boule or rolls on the cookie sheet for 40 minutes. I used parchment paper to line the cookie sheet. Thirty minutes before you are ready to bake the loaf, preheat the oven to 500 degrees with a baking stone on the middle rack.Use an empty metal roasting pan or broiler tray for holding water on the shelf below.
9. Dust the bread with flour and then slice about 1/4 of an inch slashes into the bread. You can do them in any pattern you see fit. I did leave some unslashed...but found they rise better when slashed ...and look better!
10. After the 30-minute preheat, Adjust oven to 450 deg. Open the oven. Slide the cookie sheet (rimmed) with rolls onto the stone. Quickly pour 1 1/2 cups of hot water into the roasting pan or broiler tray, shut the door and bake for about 30 minutes until the crust is nicely browned and firm to the touch. Do not open the oven or the steam will escape. The steam helps make the crust.
11. Allow to cool completely .
Store the rest of the dough in your lidded, not airtight, container in the refrigerator up to 14 days!
****~ Check out the comment from Jeff Hertzberg~ it has a link to a video that you can watch. They show you how they do the master dough.


Jeff Hertzberg said...

I'm Jeff Hertzberg, one of the co-authors of Artisan Bread in Five Minutes a Day. I'm so glad our recipes are working well for you. Come visit us anytime at http://www.artisanbreadinfive.com, where you can post questions into any "Comments" field, or click on "Bread Questions" on the left side of the homepage and choose among the options.

Jeff Hertzberg

Chicago tribune video: http://us.macmillan.com/BookCustomPage.aspx?isbn=9780312362911&m_type=2&m_contentid=119255#video

Liz said...

Hi Ellie,

So I was wishing I had some fresh bread, and wanted it quickly so I thought I'd check your site thinking maybe I'd find some sort of biscuit recipe. The Bread in 5
Minutes a Day caught my eye.

I have never made bread with refrigerated dough. I like that I can cook only what I need and the dough lasts a long time in the fridge. I would love to be able to make a couple of rolls to enjoy with hot soup or sop up vinegar/oil from a salad and not worry about leftovers going stale or molding.

I also cooked a couple of rolls before refrigerating. It was so moist I was afraid I would have to use too much flour to be able to shape them, so I just plopped some globs on the cookie sheet and cooked them. They cooked up pretty good so I was pleased.

It was too salty for my taste though and I was wondering if I cut down on the amount of salt by half would that affect the dough or the length of time it can be refrigerated? I would like to use the recipe if the salt amount can be reduced since I like the way it cooks up crusty and soft.


Ellie said...

Hi Liz, Sorry I'm responding a bit later than normal, but I was out of town and just got in. Thanks so much for trying out the recipe ... and I am glad you enjoyed it... even without letting it rest in the fridge.

Since you found the bread dough quite salty... and are thinking to cut the amount of salt by half... you can certainly do so and the dough should do just fine.

I have to mention, that the recipe uses kosher salt, not the same as regular table salt. So, if you are using regular table salt, then amount should be reduced to only 1 TBS .

Here is a link where the information is addressed.... http://www.artisanbreadinfive.com/2008/02/10/qa-salt

Hope that helps... and that you will be able to enjoy the recipe one or 2 rolls at a time:).

I really appreciate you taking the time to stop by and share your feedback. Wishing you success with the second batch:).

Liz said...

Hi Ellie,

Well you are absolutely right, I used table salt. I guess I was thinking it's just salt that is kosher. :) I will make the recipe again using 1 TBS and let you know how it turns out. Thanks for telling me that kosher salt is different, I won't make that mistake again, lol.


Ellie said...

Hi Liz,

Well, I'm glad I mentioned it.... I've been there myself:).
But once you know the difference then it's easier to adjust other recipes as well.
Glad it's all straightened out for you to make another batch:)...

Have a great day!

Liz said...

Hi Ellie,

I made the rolls again using kosher salt and the taste was yummm! Also the inside of the first batch was greyish, I guess from the iodine in the table salt, but this time is was more on the white/beige side. I think it is somewhat easier to shape the dough after it has chilled, but my rolls kinda spread out and looked more like hamburger buns. Any tips on how to make them rounder like yours? I was able to shape them somewhat but they spread instead of rising up. I am used to regular kneaded bread and I'm not sure how much I should handle this dough. Thanks for your help, I hope I am not being annoying with the questions.


Ellie said...

Hi Liz, you are not annoying:)... I'm glad I can be of help. If you feel the dough is spreading out too much after shaping it, you may want to add a bit of extra flour. It sounds like it may be too wet. Which may be that the measured flour isn't from unsifted flour... when you measure just scoop and level it out.

Another tip is to actually knead(with a bit of flour)each chunk of dough you are rolling out a few times before shaping it into rolls... this gives the dough some extra structure.

I am attaching a video clip of the authors making the dough and shaping... it is helpful to see the amount of flour they add and how they shape the final rolls. Shaping the rolls is also key, you want to pull the dough/stretch it to the underside as you shape it... this forms the needed structure as well. Kind of hard to explain that shaping but they sort of explain it in the video clip. Just do the stretching and forming of the roll a few times until you notice the dough is taut-like ... keep stretching the dough to the underside.

Hope that helps... and yes, I found the dough a bit grey as well... sometimes it is because the dough isn't baked all the way through , or it is cut into... before it is completely cool.

Glad you tried it again:)


Liz said...

Hi Ellie,

I think I am finally getting the hang of this bread. I watched the video and also found some more on youtube. They helped me get the idea of how to shape the rolls. Then I bought Fleischmann's yeast instead of using the store brand. Even tho the store brand wasn't anywhere near being expired my bread turned out better and rose higher. I had some crispy rolls today with a hot bowl of soup...yummmm. Thanks for posting such a great recipe! I will be making it regularly since I really miss having homemade bread.

Ellie said...

Oh, that's wonderful,Liz! So glad to hear you had success with the rolls. I'm thrilled to hear that you found what works for you... so that you can make fresh homemade crusty rolls. Soup and homemade bread sounds delicious!

Thanks a ton for taking the time to stop by and share your feedback. You've been ever so kind and I really appreciate it... and I'm sure others will too. Oftentimes we learn from one another:)...

Have a most wonderful day!