simka2 Posted January 26, 2011 Share Posted January 26, 2011 something to do with always having dough in the refridgerator for homemade bread. Can someone explain this to me...pleazzzzzzzzzz :D. Quote Link to comment Share on other sites More sharing options...
Stacia Posted January 26, 2011 Share Posted January 26, 2011 This book? http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_1?s=books&ie=UTF8&qid=1296012520&sr=1-1 Quote Link to comment Share on other sites More sharing options...
simka2 Posted January 26, 2011 Author Share Posted January 26, 2011 Brilliant! Thanks ;) Quote Link to comment Share on other sites More sharing options...
Dawn in OH Posted January 26, 2011 Share Posted January 26, 2011 Can someone explain this to me...pleazzzzzzzzzz :D. It's a high moisture dough recipe. You whip up a big batch, in about 5 minutes. Let it set out for 2 hours, then refrigerate. When you want to bake bread, you pull off a hunk of dough, shape it, rest for about 20 minutes and then bake it. Anyone can do this. There's more recipes in the book if you want to get more creative. I converted the carmel pecan rolls recipe into just cinnamon rolls...best one's I've ever made at home. I've used the doughnut recipe too. I always have a batch of the basic dough in the refrigerator. We make pizza with it at least once a week. plus random baguettes for dinner, and bread for my husband's lunches. Quote Link to comment Share on other sites More sharing options...
simka2 Posted January 26, 2011 Author Share Posted January 26, 2011 It's a high moisture dough recipe. You whip up a big batch, in about 5 minutes. Let it set out for 2 hours, then refrigerate. When you want to bake bread, you pull off a hunk of dough, shape it, rest for about 20 minutes and then bake it. Anyone can do this. There's more recipes in the book if you want to get more creative. I converted the carmel pecan rolls recipe into just cinnamon rolls...best one's I've ever made at home. I've used the doughnut recipe too. I always have a batch of the basic dough in the refrigerator. We make pizza with it at least once a week. plus random baguettes for dinner, and bread for my husband's lunches. Where can I get an appropriate container? Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted January 26, 2011 Share Posted January 26, 2011 Love that book. The bread tastes awesome after the dough has been in the fridge about 5 days. YUM. Quote Link to comment Share on other sites More sharing options...
mykdsmomy Posted January 26, 2011 Share Posted January 26, 2011 I just picked this book up from the library today!!! I'm so excited!! Quote Link to comment Share on other sites More sharing options...
DarcyB Posted January 26, 2011 Share Posted January 26, 2011 You need something with straight sides...a plastic rubbermaid 1 gallon container works for me (even though we're getting rid of most plastic in our home - this is the best of the plastic products and I never wash it in the dishwasher). It's slightly squared, and about $10 for a set of 4 sizes @ Walmart. But anything will do - you just really need straight sides so you're not fighting odd edges to get the dough in and out. There's also a healthy bread edition, as well. Quote Link to comment Share on other sites More sharing options...
simka2 Posted January 27, 2011 Author Share Posted January 27, 2011 So, I did this a couple days ago and made some bread last night!!! My family was in heaven, and ate all 4 loaves I made :D. I had 2 little pieces left over for my breakfast, but my sons got to them first :glare:!!! This was so easy!!! Quote Link to comment Share on other sites More sharing options...
Crissy Posted January 27, 2011 Share Posted January 27, 2011 You need something with straight sides... I just use my largest metal mixing bowl and it has worked perfectly every time. Everything about this method is so wonderfully flexible. Quote Link to comment Share on other sites More sharing options...
mykdsmomy Posted January 27, 2011 Share Posted January 27, 2011 So, I did this a couple days ago and made some bread last night!!! My family was in heaven, and ate all 4 loaves I made :D. I had 2 little pieces left over for my breakfast, but my sons got to them first :glare:!!! This was so easy!!! I haven't had a chance to read the book yet but did you have to wait a few days before you could use the dough or did you just not get to baking it til last night? I just bought a huge pack of yeast last night so I'm all ready :) Quote Link to comment Share on other sites More sharing options...
DarcyB Posted January 27, 2011 Share Posted January 27, 2011 I just use my largest metal mixing bowl and it has worked perfectly every time. Everything about this method is so wonderfully flexible. Yeah but it's still straight. It's not like a big jar with a small mouth and wider bottom that would be harder get mix in and out of. Quote Link to comment Share on other sites More sharing options...
DarcyB Posted January 27, 2011 Share Posted January 27, 2011 I haven't had a chance to read the book yet but did you have to wait a few days before you could use the dough or did you just not get to baking it til last night? I just bought a huge pack of yeast last night so I'm all ready :) You can use it immediately, though it does work better to let it sit a little while, and the rest stays in your fridge until you're ready for the next loaf if you're not baking it all at one time! Quote Link to comment Share on other sites More sharing options...
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