LibraryLover Posted February 17, 2011 Share Posted February 17, 2011 I've done it and it's awesome. I would suggest an oven thermometer, as oven temps can vary greatly. You really do need a hot one for this. :) Quote Link to comment Share on other sites More sharing options...
Parrothead Posted February 17, 2011 Share Posted February 17, 2011 That was interesting. I did my first Artisan bread in 5 minutes a day bread today. I didn't get such a great crumb but it was still good. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted February 17, 2011 Share Posted February 17, 2011 Ooh, I will be trying this, thanks!! Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted February 17, 2011 Author Share Posted February 17, 2011 That was interesting. I did my first Artisan bread in 5 minutes a day bread today. I didn't get such a great crumb but it was still good. I know. That's the hard part. It really varies for me. I think it's about heat. Crank up the oven. 500 is intense, and it's not easy to get that in a home oven. Pop it in, and don't peek...hard to do, but I think that's key. Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted February 17, 2011 Author Share Posted February 17, 2011 Ooh, I will be trying this, thanks!! Have fun. :) It's always a bit different (texture-wise) for me, but it's always good. Hot bread...butter. What is not to like? lol Quote Link to comment Share on other sites More sharing options...
Alenee Posted February 17, 2011 Share Posted February 17, 2011 I make one very similar from an article that was given to me last year. It was titled "No Need to Knead". It only takes 2 hrs. for the first rising but I think the key is a pan of water in the oven to keep it from drying out too badly. Very easy recipe, same ingredients. :) Quote Link to comment Share on other sites More sharing options...
1GirlTwinBoys Posted February 17, 2011 Share Posted February 17, 2011 I want to do this! Where could I get a cast iron pan & lid like that??? I just have cast iron skillets.:001_huh: Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted February 17, 2011 Author Share Posted February 17, 2011 I want to do this! Where could I get a cast iron pan & lid like that??? I just have cast iron skillets.:001_huh: A cast iron skillet is fine, I would think...do you have a cover from another pan that could fit on top? Quote Link to comment Share on other sites More sharing options...
i.love.lucy Posted February 18, 2011 Share Posted February 18, 2011 I've done it and it's awesome. I would suggest an oven thermometer, as oven temps can vary greatly. You really do need a hot one for this. :) So there's no kind of non-stick needed in the cast iron pot? I have one Le Crueset knock-off that I will use. I just got the Artisan bread book from the library and was a little daunted by needed a pizza peel and baking stone and bucket for the dough, etc. This method looks easier. Also, do you bake it to the dark crust level? I don't like super dark crust but they are saying that's the caramelization. Did you see the "updated" version using a little red wine vinegar? It would have a more sourdough taste I guess. Quote Link to comment Share on other sites More sharing options...
delaney Posted February 18, 2011 Share Posted February 18, 2011 Does anyone know how to substitute fresh ground wheat flour? I prefer not to use white if possible. Thanks! Quote Link to comment Share on other sites More sharing options...
gardening momma Posted February 18, 2011 Share Posted February 18, 2011 So there's no kind of non-stick needed in the cast iron pot? I have one Le Crueset knock-off that I will use. I just got the Artisan bread book from the library and was a little daunted by needed a pizza peel and baking stone and bucket for the dough, etc. This method looks easier. Also, do you bake it to the dark crust level? I don't like super dark crust but they are saying that's the caramelization. Did you see the "updated" version using a little red wine vinegar? It would have a more sourdough taste I guess. I think all the flour that the dough is coated with prevents the need for oiling the pot. (what kind of flour was that? seems a coarse whole wheat flour??) I don't like such a dark crust. Wonder if it can be baked for a shorter time--will it come out ok? And I don't like a hard crust, so I guess I'd need to bag the loaf as it cools. That should soften the crust, right? Quote Link to comment Share on other sites More sharing options...
fairytalemama Posted February 18, 2011 Share Posted February 18, 2011 I baked a half recipe of the master recipe yesterday in a glass loaf pan greased with shortening and it turned out great! I had tried doing the ball method first with a 1/4 recipe like they recommend in the book, and I ended up setting off the smoke detector and with a loaf of bread the size of a large softball. Needless to say, not much bread and not very easy to make into sandwiches. I definitely recommend just trying to make it in the loaf pan. Just FYI---the dough had been refrigerated overnight so it was less sticky than if you were to use the dough right away. Oh and I also used a 1/4 recipe of the dough to make pizza crust and that was outstanding too. I'm going to be keeping the dough in my fridge from now on. Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted February 18, 2011 Author Share Posted February 18, 2011 That's wonderful, FTMom! I love baking bread...it keeps the house so cozy. :) Quote Link to comment Share on other sites More sharing options...
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