Comments on: Experiment: Artisan Bread in 5 Minutes a Day

By: Jenn Neddo

Jenn Neddo — Mon, 23 Jan 2012 12:30:07 +0000

After reading the article in Mother Earth News awhile back, and then reading more about your adaptations I got the book and made a few hand formed loaves, the only problem I see with this method and recipe is that I’ll end up eating a ton more bread

http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s320x320/401025_2922383252932_1061350877_33024956_1110186011_n.jpg

http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/394135_2915335236736_1061350877_33021037_1400279875_n.jpg

By: Wardeh

Wardeh — Thu, 18 Aug 2011 15:40:28 +0000

Amy — I measure with a measuring cup. If it is fresh ground, it is less dense so I’ll use about 1 T less per cup of another’s recipe.

By: amy

amy — Thu, 18 Aug 2011 14:42:02 +0000

Never mind on the loaf question . . . I found your successful sprouted spelt flour “loaf bread” recipe here: http://gnowfglins.com/2009/02/02/easy-artisan-bread-with-sprouted-grains/

I’ll try the recipe after I order some more flour and will bake at 375. I can’t wait!

I would still like to know about how you measure the flour. Thanks

By: amy

amy — Thu, 18 Aug 2011 14:07:20 +0000

This is an old thread but a new topic for me. I’ve tried sourdough but was not successful:( So now, I think this is going to be my next attempt . . . this looks to me more to my speed. I have committed to the sprouted flours (use To Your Health Sprouted Flours) and already have sprouted wheat, spelt, and rye. We seem to like the spelt better for our waffles, pancakes, muffins, etc so that is probably what I’ll use to attempt this bread. The video shows them measuring their flour by scooping it out of the container and leveling it off . . . I have always measured flour by spooning it into the measuring cup then leveling it off. In your successful attempts to make the 5-minute/day artisan bread with sprouted flour did you scoop and level or spoon and level? Also, can I use this boule to make sandwich bread too? I sure would love to get away from store bought bread and will if I can ever be successful with making a good loaf . . . I’ll keep trying

By: Bake Bread (and More) in Your Toaster Oven: GNOWFGLINS™

Bake Bread (and More) in Your Toaster Oven: GNOWFGLINS™ — Sat, 14 Feb 2009 01:22:15 +0000

[...] usually so we don’t over-eat I sprinkle the pan generously with cornmeal and place a log of artisan dough on it. If there is time I let it come up to room temp before flouring the top and slashing. Preheat [...]

By: Wardeh

Wardeh — Thu, 29 Jan 2009 15:02:05 +0000

Julie, how awesome that there is a sprouted flour mill! (Organic, too!) Do you live nearby and are able to use their grain products as a local consumer? If so, what a blessing.

With my many attempts at the 5-minute artisan bread, I would agree with you — that substituting one for one works. I got ahead of myself at the beginning with adding more. Wish I hadn’t done that! However, kamut and emmer don’t make that great of breads (IMO). They’re okay, but the spelt makes delectable bread. I’m a little dismayed though that spelt (especially organic) is soooo expensive. This doesn’t make it a good option for many people. Would you mind if I asked what price you are paying for the sprouted spelt flour at Shiloh Farms?

You mentioned: “Essential Eating Sprouted Baking for Crusty Artisan Sprouted Bread” Is this another book, or a recipe in the book we’ve been discussing?

Thank you very much for sharing your thoughts and experiences!

By: Julie

Julie — Thu, 29 Jan 2009 02:33:06 +0000

I love this book and make lots of the bread recipes! Can’t believe how easy they are. Beware using more than a cup of water for the steam bath though as I cracked my oven door:-(
I use either organic sprouted spelt or sprouted wheat flour from Shiloh Farms. It can be substituted one for one in most recipes and the outcome is amazing. There is a recipe and beautiful picture in Essential Eating Sprouted Baking for Crusty Artisan Sprouted Bread. I learned that the first certified organic sprouted flour mill has opened in Pennsylvania and that Shiloh is distributing their flours. Thought you’d like to know. Bake on!

By: Coming Up…: GNOWFGLINS™

Coming Up…: GNOWFGLINS™ — Wed, 28 Jan 2009 14:05:43 +0000

[...] as I’m not ready. The first item coming up will be sharing my tweaked recipe, based on the 5-minute a day artisan bread, for delicious sprouted spelt bread. I cannot believe how easy bread can be. I step back from it in [...]

By: Wardeh

Wardeh — Fri, 16 Jan 2009 14:06:22 +0000

Gabrielle, I find your comments wonderful to read and very helpful! If you keep coming back for a year to share, that would be more than fine! The bread you just made sounds wonderful! I would like to try sprouting some rye and doing the bread. I will have to get some rye first. Thanks for the inspiration!

By: gabrielle

gabrielle — Fri, 16 Jan 2009 03:45:52 +0000

ok, this is my last comment on this topic, i promise! ive just had so much fun experimenting with these techniques! i think i might buy the book…

anyway, im not sure how helpful these comments are for your family, wardeh, or your gluten-free readers, but i made a new batch of the basic boule recipe and it is our favorite yet!

we used freshly ground whole rye flour for about 2/3 of the flour and then the rest of my leftover white (wheat) flour for the rest. i added a tablespoon of caraway seeds (couldve used a bit more) and let it fridge for several days. everyone loves this batch the best and i will definitely try 100% rye next. the taste and texture are perfect and the flavor is not too strong or heavy.

i had read that these methods were ideal for rye flours and i fully agree now! ive never been much of a breadmaker before but this is fun, easy, and so very flexible that we are enjoying new breads each week. thanks again!