{"id":124,"date":"2009-02-15T00:00:00","date_gmt":"2009-02-15T00:00:00","guid":{"rendered":"http:\/\/greginnd.com\/gregcooks\/?p=124"},"modified":"2009-02-15T00:00:00","modified_gmt":"2009-02-15T00:00:00","slug":"my-forray-into-5-minute-bread","status":"publish","type":"post","link":"http:\/\/greginnd.com\/gregcooks\/2009\/02\/my-forray-into-5-minute-bread\/","title":{"rendered":"My forray into 5-minute bread"},"content":{"rendered":"

\"\"<\/a>I’m sure you’ve heard about the book ‘Artisan Bread in Five Minutes a Day<\/a>‘ by Z\u00f6e Francois and Jeff Hertzberg. There methods have some similarity to the no-knead bread<\/a> method – like no kneading – but there are some significant difference. A high hydration dough is made simply by mixing the ingredients and storing the dough in the fridge for up to two weeks. Actually waiting a few days before baking improves the flavor immensely and it makes for quick work to make all kinds of bread creations. I’ve been playing around with the basic recipe (1.5 T yeast, 1.5 T salt, 3 C water, 6.5 C all purpose flour) and having some fun making breads and more.<\/p>\n

The dough you see on the peel below was made with the basic recipe but I used 1.5 C whole wheat flour and only 5 C of all purpose flour. I cut off a pound or so of the dough and pulled it into a ball forming a skin on top by stretching the dough underneath.<\/p>\n

\"\"<\/a> After raising for a couple of hours, the boule was dusted with flour and scored in a scallop shape.<\/p>\n

\"\"<\/a>Here’s the result after about 25 minutes in a 500 \u00b0F oven on my pizza stone.<\/p>\n

\"\"<\/a>I was very pleased with the texture. The crust was chewy and not too hard and the inside was moist and tender. There was a distinct flavor of the whole wheat flour but it was not tough at all when used in this small proportion.<\/p>\n

\"\"<\/a>Here’s another one in a batard shape. This dough had 2.5 C of whole wheat flour and 4 C of all purpose flour.<\/p>\n

\"\"<\/a>It baked up nice. It still maintained a pretty tender texture inside but it was more wheaty than the prior batch of dough.<\/p>\n

\"\"<\/a>You can do all kinds of things with this dough. Here is a flatbread I made with the whole wheat dough. I just stretched it out, brushed it with extra virgin olive oil and topped it with some good Bulgarian feta cheese and kalamata olives.<\/p>\n

\"\"<\/a>It didn’t last long!<\/p>\n

\"\"<\/a>Please stay tuned for more bread escapades.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m sure you’ve heard about the book ‘Artisan Bread in Five Minutes a Day‘ by Z\u00f6e Francois and Jeff Hertzberg. There methods have some similarity to the no-knead bread method – like no kneading – but there are some significant difference. A high hydration dough is made simply by mixing the ingredients and storing the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[5],"tags":[212],"class_list":{"0":"post-124","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-bread","7":"tag-5-minute-bread","8":"entry"},"_links":{"self":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/comments?post=124"}],"version-history":[{"count":0,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/124\/revisions"}],"wp:attachment":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/media?parent=124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/categories?post=124"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/tags?post=124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}