Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / 5-minute Artisan Bread
    Lost? Site Map

    5-minute Artisan Bread

    Hudakore
    Sat Jun 22, 2013 7:47 pm
    Food.com Groupie
    Has anyone here used any recipes from the book "Artisan Bread in Five Minutes a Day" by Hertzberg & Francois? I love making it but wonder if the bread's texture is normal to be a little chewy/elastic after a day or 2. I'd love some feedback on your experiences with these recipes.
    duonyte
    Sat Jun 22, 2013 9:32 pm
    Forum Host
    I have made some of the recipes and cannot say I notice a difference in the bread after it's baked. As the bread dough stands in the fridge, the gluten will continue to develop, and it will also start to slightly ferment, so over time it will become a bit more chewy and sourdoughy.
    Hudakore
    Sat Jun 22, 2013 9:48 pm
    Food.com Groupie
    duonyte wrote:
    I have made some of the recipes and cannot say I notice a difference in the bread after it's baked. As the bread dough stands in the fridge, the gluten will continue to develop, and it will also start to slightly ferment, so over time it will become a bit more chewy and sourdoughy.


    That probably explains it. I tell you, that dough makes for beautiful loaves!

    One problem: Even though I score the bread before baking, the crust does seem to get quite irregular breaks...not like the photos in the book. Any ideas?
    Red Apple Guy
    Sun Jun 23, 2013 9:04 pm
    Forum Host
    Try letting the shaped loaf rest for 60 to 90 minutes rather than the 40 minutes mentioned in the first book. From http://www.artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day

    Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom. ) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough.
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites