I am so encouraged by all of you who joined in the experiment to try the Artisan Bread in 5 Minutes a Day.
In her comments, Tonda shared this video link, where the authors demonstrated this technique. Thank you so much for that link, Tonda! I believe it will turn my marginal results into much better bread!
Now I’ve seen that wet dough and know that it really must be a wet dough. In my experiments, I was going after a stiffer dough. Yes, wet, but stiffer. Granted, the video shows all-purpose flour being used which would have a hard time making a dense, heavy loaf anyway. Also, the video technique differs from the article’s technique, which makes me a little uncertain of which way to proceed.
1) The article said to let the just-mixed dough rest for up to 5 hours, to let the dough expand and then collapse, then refrigerate. The video said the just mixed dough should go right into the refrigerator.
2) The article said to let the dough (shaped into a loaf, about to be baked) rest for 1 hour and 40 minutes. The video said to let it rest for 20 to 40 minutes.
Perhaps these differences were related to using all-purpose flour v. whole grain flour?
A little bit about the three batches I’ve tried. Even though my results were okay, I know they can be better. When I used sprouted emmer wheat and sprouted kamut in two separate batches, side by side, I saw a huge difference in the way the flour behaved. Using the called-for amount of flour, kamut made a dry dough and emmer made a very wet dough. I added 2-1/2 cups more flour to the emmer bread batches. As I said, I was going after the dough that would hold its shape, yet still be wet. Both of these pictures show breads made with sprouted emmer wheat, one was sandwich bread and one was pizza crust. The pizza crust looks pretty but it was hard. That was okay; we like a crunchy crust. But it was a little too hard.
I suppose it comes down to knowing what dough works with this technique. I will have to lay most of my previous bread baking knowledge aside and learn what works for this kind of bread. If this bread can be a help to us in our homes and kitchens, that is very exciting! I’m willing to learn and incredibly thankful for each of you who are joining me on this journey.
Here are links to the beautiful breads made by commenters following this technique: