The Fresh Loaf

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Need help soon please! Artisan bread in 5 min a day question.

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darkmoondreamer's picture
darkmoondreamer

Need help soon please! Artisan bread in 5 min a day question.

I am making my first batch of 5 minute a day Artisan bread tonite. On the master recipe, the book walks you through mixing the dough and the first rise of 2 hours, but skips to "take the dough out of the fridge the next day".


 


I can't figure out a couple of thing... First, after the initial 2 hour rise on day one do you punch the dough down and then stick in the fridge? 2nd, once in the fridge for storage, do you snap the lid onto your container or leave it slightly cracked open? Thank you very much for any help

Ria's picture
Ria

You wouldn't be able to punch it, anyway, if you did it right. It should be much to moist to punch without it sticking all over your hand. :)  Just put the container in the fridge as is, maybe give the container a slight shake so the dough will fall back on itself a bit. That's all you need to do. As for covering, I believe the book says the container should not be airtight, so don't snap an airtight lid down (ie, Rubbermaid)...better to just cover the container tightly with foil, which won't be totally airtight. 


 


Ria

bakerking's picture
bakerking

I bought some containers from King Arthur to hold my dough, they worked great until I put too much in one night - doubled the recipe. A little after midnight I heard a  very loud pop. When I went into the kithchen the refridgerator door was wide open and dough was everywhere inside the fridge.

Janknitz's picture
Janknitz

I usually make only half batches which have plenty of room in my 6 quart Cambro bucket.  But last week I made a full batch and it popped the lid in the fridge (fortunately, it wasn't on tightly).  My kids kept opening the fridge to see if it was going to blob out like the creature from the black lagoon. 


Calls to mind that line from Calendar Girls--"We're going to need bigger buns".  In this case, "we're going to need bigger buckets"!  LOL!

darkmoondreamer's picture
darkmoondreamer

Thanks Ria! You seem to be coming to my aid alot lately :)

Janknitz's picture
Janknitz

after the second day or so.

Be sure to sprinkle plenty of flour on the dough when you take some out--watch some AB in 5 videos to see how much flour they really use. It will help you immensely to handle the dough.

chenoa's picture
chenoa

I bought some rubbermaid containers from Sams Club,they are 6qt,with Yellow lids.I havent had my dough pop on me yet.Thankfully! I was expecting it to.However,I just sprinkle about a 2tbsp worth flour atop the dough and plop it out on my counter the day of baking.Cut it in half,for two loaves(boule or loaf) and then shape it.If its too sticky just dust with flour.


 

nijap's picture
nijap

I am new bee.  Will some one please give me this receipe?


Thank you.

RobynNZ's picture
RobynNZ

Check this link 


http://www.artisanbreadinfive.com/


Perhaps your library will have the book.