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Topic: "5 Minute Artisan Bread"- the best thing since sliced bread  (Read 13309 times)
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Megzy818
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« Reply #30 on: September 13, 2009 03:12:27 PM »

it came out so great! i made it friday afternoon and it was gone that night lol i just made another loaf today and treated myself to one of the heels of the bread with butter...it was so good! totally making it again, but i need to go out and buy more flour i used it all up between friday and today Smiley

oh yea! hubby and i moved into a new apartment last firday and out corn meal died in transit from the old apartment across town, first time i used flour on bottom and it was really messy, still hadnt gotten out to get corn meal so i layered the bottom of the pan i cooked it on with grits, which worked surprisingly well...and added a little more flavor lol
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« Reply #31 on: September 14, 2009 08:53:33 AM »

Thank you for posting this recipe.  I am making bread for the first time.  So far so good.
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doyouloveanapple
« Reply #32 on: September 15, 2009 08:05:36 PM »

... so i layered the bottom of the pan i cooked it on with grits, which worked surprisingly well...and added a little more flavor lol

I do that too actually! I didnt' have any cornmeal when I made it first, and it just worked out so well. So crunchy.
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Tanza
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« Reply #33 on: September 24, 2009 04:49:42 PM »

This might seem like a really stupid question, but here goes.

first does this recipe have no sugar at all in it?

second I cooked mine in a bread tin, in a fan forced oven(which I think may be the problem) and it flopped, came out very moist and dense......anybody had the same issuses?

also I looked at the website it is great but the book is not avl in Australia at all boohoo.....would love a copy but shipping is a killer from amazon etc.

thanks for posting this recipe it's great
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wist
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« Reply #34 on: September 24, 2009 07:19:44 PM »

First don't put it in a pan if possible, set it free formed onto a pizza stone, that might fix your problem.
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sewnutzz
« Reply #35 on: September 25, 2009 06:45:35 AM »

This might seem like a really stupid question, but here goes.

first does this recipe have no sugar at all in it?

second I cooked mine in a bread tin, in a fan forced oven(which I think may be the problem) and it flopped, came out very moist and dense......anybody had the same issuses?

also I looked at the website it is great but the book is not avl in Australia at all boohoo.....would love a copy but shipping is a killer from amazon etc.

thanks for posting this recipe it's great


No sugar is correct.

There are a couple of websites that feature Artisan bread in 5.....Breadtopia.com and www.artisanbreadinfive.com both have inforrmantion and recipes.

I have baked in abread tin with no problems, but I put it on a pre-heated bking stone.
  I posted tips for lbaking this bread on this forum...check it out.
Keep trying it.
Anne
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Tanza
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« Reply #36 on: September 26, 2009 01:48:30 AM »

I am going to try again using my pizza stones, just as soon as I get my oven fixed, the element just snapped in half and it is only 3 years old.....I need to get a wood fired stove I swear.
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wist
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Alicia_039
« Reply #37 on: October 02, 2009 04:13:23 AM »

I made this recipe yesterday and put it into bread tins Smiley  no baking stone,  pan with water on bottom rack.   It turned out soooo good my mother in law wants more this weekend.
Thanks for the recipe Smiley
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LMAshton
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« Reply #38 on: October 02, 2009 07:58:22 PM »

second I cooked mine in a bread tin, in a fan forced oven(which I think may be the problem) and it flopped, came out very moist and dense......anybody had the same issuses?
It sounds like your oven could be too cool. I'd suggest getting an oven thermometer and checking to see what your actual oven temperature is.

Moist and dense bread means it didn't get enough oven spring and it didn't finish cooking, both can be caused by a too cool oven.
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6differentways
« Reply #39 on: November 15, 2009 05:30:50 PM »

Hey all- if you wanted to try a few recipes from the book before buying, here's a link!
http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

i tried a loaf today, mine didn't rise properly. think it was my yeast.
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