Comments on: european peasant bread

By: Chutney Bread « Nettle's Notes

Chutney Bread « Nettle's Notes — Fri, 05 Feb 2010 17:09:45 +0000

[...] fun with the dough so I decided on Chutney Bread. I used the chutney I made back in December. The recipe for the dough is found here. (Though I would make two corrections. First, use about 2/3 the amount of salt if [...]

By: More Lettuce and Bread Enthusiasm! « Nettle's Notes

More Lettuce and Bread Enthusiasm! « Nettle's Notes — Sun, 10 Jan 2010 23:38:02 +0000

[...] and again, I got impatient. (This seems to be a theme!) I had an urge to make new bread so I used this recipe online. It’s from Artisan Bread in Five Minutes a Day. This is achieved by mixing large quantities [...]

By: Catherine

Catherine — Fri, 08 Jan 2010 14:06:31 +0000

You’re bread looks wonderful and I thought I’d give it a go. I just mixed it up but had the same issue as another person – it wasn’t very wet. I think it might be the flour I use. It’s a local “stone ground” white flour. It says you can substitute it for all purpose. I use it in other breads and generally find it makes a firmer dough. I suppose I could easily fix this by using another flour but I’d really like to keep using it. Does anybody know if it is acceptable to decrease the amount of flour/increase the amount of liquid to make dough that is wet as it should be?

By: alice

alice — Thu, 10 Dec 2009 00:52:23 +0000

all right how do you bake a simple bread how about you show me in bed

By: rammasn

rammasn — Thu, 10 Dec 2009 00:49:22 +0000

you all should try the mexican bread it is awesome even though iam from england,london. some of this bread sucks alot so check and put some new bread “peeeeeeeeeeeeeeeeeeeeeeeeeete bakes” write back soon

By: Ewa

Ewa — Wed, 04 Nov 2009 22:39:35 +0000

Hi,
I am Polish (temporary staying in the USA) and bread (in Polish: chleb) is kinda big deal in my country. I got hungry just from looking as it at the pictures you took… thank for posting.
Cheers
Ewa

By: My Picks on Tastespotting | At Home with Kim Vallee

My Picks on Tastespotting | At Home with Kim Vallee — Sat, 10 Oct 2009 02:34:42 +0000

[...] Learn how to make your own no-knead European peasant bread. Pete of Pete-bakes.com used a recipe from Artisan Bread in Five Minutes a Day. You may recall that [...]

By: Alice

Alice — Thu, 01 Oct 2009 18:59:14 +0000

Chris,
If you have already solved your problem, great. Otherwise…. Just a question: how much are you slashing the dough before you bake it? If you slash TOO deeply or disturb the dough a lot you can collapse the bubbles that are supposed to hold your bread up. Also, your oven might not be hot enough when you put the dough in. Your predicament is puzzling, and without seeing what you are doing it is hard to guess what could be going wrong. If the dough doubles in size while rising it can’t be a problem with the yeast or the flour. The only thing I can think of is the disturbance factor, so maybe if you were to slash shallowly only once or at the most twice it would help.
I hope you have some success soon!
Alice

By: Alice

Alice — Thu, 01 Oct 2009 18:52:24 +0000

I received the book “Artisan Baking in 5 Minutes a Day” for Christmas from my parents last year. I haven’t tried the recipes yet because I don’t have my own place and do my baking in small batches (I live in the dorm and use my desk space for breadmaking, then bake the loaves in the kitchenette). I would have a hard time with the not kneading thing, but I guess you would get used to it. Your result looks fabulous, I must admit. Thanks for the inspiration!

By: Helen in CA

Helen in CA — Tue, 04 Aug 2009 23:44:23 +0000

As a reader who’s been trying this method of bread-baking……it says in the book that it’s best to let the bread sit overnight (easier for new folks to shape). That might help. Luke-warm water.

And the flour is All-Purpose Flour (not bread flour).