Easy to bake bread, two methods.

Published
by
laura
on January 11, 2010
in Uncategorized
. 2 Comments

Okay, so it takes a lot longer than 5 minutes to bake this bread, but when they say it only takes ‘five minutes of active preparation’ they aren’t actually fibbing. If you are going to give it a go I only have two warnings.

  • Use a VERY big bowl! Mine seemed big enough, but a couple hours later I found a dough monster trying crawl out and eat my carrots. Alternatively half or quarter the recipe for your trial run.
  • Watch the salt, my first batch was too salty. Kosher salt is very large grained, so if using coarse sea salt use less, if using fine grain table salt, use half. Anybody seen kosher salt in the supermarkets here? It’s used in so many American recipes.

    • The bread it makes is of the crusty, chewy kind. Sort of somewhere between a ciabatta and a sourdough. There is a big bowl of the stuff in my fridge now and at any point I can have fresh loaf in a little over an hour! I would imagine if I made a batch of rolls it would be even quicker.

    This bread is equally easy to make, though it takes longer to ferment. It needs a minimum of 12 hours hanging around time. The loaf is similar to the method above, I will have to make both at the same time to decide which produces the best loaf, but I suspect there isn’t a lot in it.

    However, if you don’t have a baking stone, you could use the 2nd methods baking technique involving cast iron casserole dish.

    I didn’t have a baking stone, but I did have a granite worktop saver, so I took the rubber feet off the bottom of it and now I have a granite baking stone that only cost me £8. Thank you Morissons!

    2 Responses to “Easy to bake bread, two methods.”

    Feed for this Entry Trackback Address
    1. 1 Nell
      January 15, 2010 at 8:33 am

      Which method do you prefer?

    2. 2 laura
      January 17, 2010 at 9:25 pm

      I think the first method is probably the least demanding.

    Leave a Reply