I'm going to take a quick break in here to explain more fully the method that is behind the "Artisan Bread in Five Minutes a Day" and "Healthy Breads in Five Minutes a Day". I know that some may be wandering how making bread at home could possibly go hand-in-hand with the lazy mom way. So I'll try to sum it up here.
The method behind these books is that you spend a few minutes mixing up a batch of dough that can make about 3-4 loaves. This dough is a no-knead dough, meaning that it is mixed up well and then just set aside to rise. After the initial 2 hour rise, you can then just move the dough to the fridge for later use. In fact, the dough tends to develop some wonderful sour dough notes the longer it is left in the fridge, so it is suggested in the book (and by me) that if you can let it sit overnight before using it, you will get better flavor. However, it still tastes fantastic if you can't do that (which we frequently can't because... well we love bread).
The dough for the breads tends to be wetter than most other bread doughs, and can be a little off putting for those that are already adept at bread baking. Once you get used to this, though, bread baking is made simple, and trust me as someone who has tried to learn to just "pull together" a loaf of bread and figure out the science behind it (with plenty of fails) I'm glad I have a simple method that works so well.
Once you are ready to use your dough, you pull out what you need from the refrigerator, make a dough ball, and set it on the counter to rest, meanwhile you heat up the oven with your stone in it. Once an appropriate amount of time has passed you slit the top of the dough and slide it on top of your baking stone, pour some water in a roasting pan (this makes the crispy, chewy crust) and bake for the amount of time your particular dough and shape require.
See, pretty simple. You spent maybe 15 minutes (and that's with an almost 5 year old helping) mixing everything together so that you can have 3-4 loaves over the next week and an additional minute or two shaping out your dough before letting it rest and bake. Yes, there is a lot of "sitting on the counter" time, but that doesn't really require much attention on your part. Now, this is a general overview of bread baking with this method, and there are many variations depending on dough type and shape. Also, there are some great ways to utilize many of the dough recipes for other kinds of treats (like doughnuts). So join along if you will and post on your trials and successes, or just watch me as I make delicious breads and occasionally fumble around the kitchen a little.
Thursday, February 25, 2010
Wednesday, February 24, 2010
More woes in the kitchen
So I set out to make another bread, keeping in mind that the Whole Wheat flour I had used previously was not an appropriate whole wheat for bread (too course a texture). So a trip to the local co-op provided me with the needed Whole Wheat Bread Flour to make my next batch of bread. I get home with what I thought was all I needed to make the Chocolate Espresso Bread for Valentine's weekend. Sounds divine, doesn't it? Well, turns out, not so much.
Upon starting my venture into this new bread, I find that I did not have the bitter sweet chocolate required. However, I did have unsweetened chocolate and milk chocolate chips. Mixing these would have to produce the right amount of sweet... right? Turns out, that is wrong. I mixed the bread and it came out the rather wet consistency that the book warned, which was strange, but on track. I refrigerated the dough to make it workable, again as per the instructions. The dough was a beautiful dark chocolate color and I was excited for my newest experiment to be completed, and so was my daughter who had helped me make the dough.
Together we worked the cool dough into a ball and placed it to rest on the pizza paddle that we use to transfer the bread to and from the oven, we preheated the oven, and waited patiently as time rolled by and we were able to put the now formed ball of dough into the oven. With excitement we waited for the dough to cook, but the smell seemed a little "off". It smelled almost burnt, that scent that occurs when you know that something may have sat in the pan just a minute too long. Nothing strong or obvious, just bitter and not quite right. We pulled the cooked bread out of the oven and set it aside to cool, the entire time thinking it looked nice, but it just didn't entice us to start eating it right away.
After a good cool down time, and the man of the house coming in from work, we cut into the bread, put a pat of butter on it and made not so pleased faces while we ate. I quickly realized the error as I ate the, perfectly edible but not fantastic, bread. That unsweetened chocolate was just too bitter for this project and the milk chocolate chips did not help to sweeten the bread in the way I had hoped. Sadly, I had to concede that my second batch of bread was another fail. Granted, it was an edible fail, but a fail none the less. We even had half the loaf leftover the next day (almost unheard of in this house if I have only made a single loaf), so I threatened to force it on the family for breakfast. I did actually follow through with that threat hoping that toasting the bread and putting maple syrup over it would help, which it did... a little.
So without further ado, I'll show you the bread that I made (finally I remembered to take pictures).
As a reminder (did I mention this before, if not here it is), the HBin5 method has you make enough dough to make 3-4 loafs all at once. The dough is then refrigerated for you to take out and use as you need (preferably within 5-10 days of making). My next experiment will be using this dough again to make a bar in hopes of fixing my mistake.
Upon starting my venture into this new bread, I find that I did not have the bitter sweet chocolate required. However, I did have unsweetened chocolate and milk chocolate chips. Mixing these would have to produce the right amount of sweet... right? Turns out, that is wrong. I mixed the bread and it came out the rather wet consistency that the book warned, which was strange, but on track. I refrigerated the dough to make it workable, again as per the instructions. The dough was a beautiful dark chocolate color and I was excited for my newest experiment to be completed, and so was my daughter who had helped me make the dough.
Together we worked the cool dough into a ball and placed it to rest on the pizza paddle that we use to transfer the bread to and from the oven, we preheated the oven, and waited patiently as time rolled by and we were able to put the now formed ball of dough into the oven. With excitement we waited for the dough to cook, but the smell seemed a little "off". It smelled almost burnt, that scent that occurs when you know that something may have sat in the pan just a minute too long. Nothing strong or obvious, just bitter and not quite right. We pulled the cooked bread out of the oven and set it aside to cool, the entire time thinking it looked nice, but it just didn't entice us to start eating it right away.
After a good cool down time, and the man of the house coming in from work, we cut into the bread, put a pat of butter on it and made not so pleased faces while we ate. I quickly realized the error as I ate the, perfectly edible but not fantastic, bread. That unsweetened chocolate was just too bitter for this project and the milk chocolate chips did not help to sweeten the bread in the way I had hoped. Sadly, I had to concede that my second batch of bread was another fail. Granted, it was an edible fail, but a fail none the less. We even had half the loaf leftover the next day (almost unheard of in this house if I have only made a single loaf), so I threatened to force it on the family for breakfast. I did actually follow through with that threat hoping that toasting the bread and putting maple syrup over it would help, which it did... a little.
So without further ado, I'll show you the bread that I made (finally I remembered to take pictures).
As a reminder (did I mention this before, if not here it is), the HBin5 method has you make enough dough to make 3-4 loafs all at once. The dough is then refrigerated for you to take out and use as you need (preferably within 5-10 days of making). My next experiment will be using this dough again to make a bar in hopes of fixing my mistake.
Subscribe to:
Posts (Atom)
