Topic: artisan baking

[Morris]

I agree with the others about a little bit of yeast and letting the bread rise for a longer time.  

Bread making is about confidence and practice, I am sure you will get the hang of it.

This is my favourite bread book which is out of print but Amazon have second-hand copies. It is specifically about 'artisan' breads from around the world. There is a great recipe for white bread with a first rise of 12 or 16 hours, and various sourdough recipes, but lots to choose from.

http://www.amazon.co.uk/Country-Bread-Linda-Collister/dp/1840911174

http://www.amazon.co.uk/Bread-River-Cottage-Handbook-No/dp/074759533X/ref=sr_1_1?s=books&ie=UTF8&qid=1311660280&sr=1-1 Excellent beginner's book, very good intro to what to look for when making bread (how it should feel/look at each stage). I haven't seen the DVD mentioned but that would probably be even better.

Finally this website:
http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread

I've linked to the ciabatta recipe which is one of my all-time favourites. (But maybe one to try when you've mastered a more basic loaf!!) There is a wealth of info on there and people who will answer your questions.

Have fun. It's like veg growing - no going back!!

[grannyjanny]

I really love the thought of breadmaking but sadly myself & OH are gluten intolerant :'(.

[goodlife]

Ahh..now then dear.. ;) You have commited yourself..Asda..and I'm sure other shops too..sell glutein free bread flour. There is nothing to stop you..off to shop and roll your sleeves up.. ;)
OH needs some proper bread if he is going to do some digging for you.. ;) ;)

[Spudbash]

It's undoubtedly good fun to go to a course and learn from the experts and there are some very good books on breadmaking out there - I found the hot cross buns in Andrew Whitley's Bread Matters were the best I'd ever made...UNTIL I bought Five Minute Bread, which is the UK version of Artisan Bread in Five. I bought this just before Christmas and had lots of fun adapting the recipes to my local flour (from the National Trust mill in Winchester) and playing around with bannetons (cane proving baskets) and peels.

I used to buy sourdough, but now I just make my own version of Five Minute Bread, using much reduced yeast and salt. It turns out that all that kneading, whilst undoubtedly therapeutic on occasion, was something you could skip, if you just make a wet enough dough and let time do the work for you!  ;D

The Artisan Bread in Five website has videos demonstrating techniques and a blog with seasonal recipes, and here's a supplier of bannetons and other specialist kit:

http://www.artisanbreadinfive.com/

http://bakerybits.co.uk/

Happy baking!

Spudbash  :)

PS I know very little about gluten-free baking, but I've met the people at Doves Farm a few times and someone there should be able to advise what to do with their products:

http://www.dovesfarm.co.uk/gluten-free/gluten-free-flour-and-baking/

[Gadget]

Hi Spud,

That is very interesting to hear about Five minute bread, especially since this post was started it spiked my interest, I was thinking about buying that book so good to hear that it is recommended.. :)

[grannyjanny]

Thanks Spudbash. I have tried the Doves farm bread flour mix & the bread came out like a brick. ATM I buy Genius bread at £3 a loaf. I can have sandwiches etc but would rather make my own ::).

[Steve.]

Any chance of a recipe or two Jeannine..perhaps with a short "How-to"?

Steve...:)

[Jeannine]

No problem, what do you need.

XX Jeannine

[Steve.]

How about a nice sour dough Jeanine? My thinking being it may encourage others to try making their own if they have a good recipe and method to start with..

Steve...:)

[grannyjanny]

Having just been to Tescos for G/F bread I had a look at the Doves farm bread mix & realised another reason why I didn't want to persevere, 6 TABLESPOONS of oil. If I remember correctly at 40 calories per teaspoon that is one heck of a lot of calories added onto each loaf ::).

[green lily]

Yep I've been making bread for a Loooooong time and now am lazy. use dried yeast or half a pkt of Lidl bread mix x1.5 kilo wholemeal flour.
But you (I used to) make sourdough starter by just saving some of the mixed dough over in a polybag in the fridge. Now I only make a batch a month its too long to save it without using. You can keep it going for years but it must be used regularly . Gets a good ripe flavour as it matures. As others have said if you have room, rising in the fridge [with a good cover to stop drying] gives a beautiful rise but is slow. Forget the linen cupboard etc but sometimes I stand mine on the windowsill to rise for a bit of warmth. At the other end of the scale and you are really pushed for time throw in a Vit c tablet which gives yeast a real boost...  wash your hands and enjoy playing ;D ;D
ps rye, oats etc have less gluten and give flavour but less rise