Need help making my own bread

[babynatasha]

I'm new to making bread and I could use some suggestions. I have been making bread using the "artesian bread in five minutes a day" recipe from youtube. So it is 1 1/2 tbls yeast & 1 1/2tbls in 3 cups warm water. The add 6 1/2 cups of flour and mix. Then let the mixture sit for 2hrs. Then it can be refridgerated. When using you take it out, make a loaf shape and let it sit for 45min before baking.

This recipe has been great, but I wonder how to make lighter bread? Do I need to let it sit for longer than the 2hrs before refridgerating? Also is there a way to make a starter instead of keep buying yeast packets to use? How do I keep a starter and how would I use it instead? Also if I wanted to add stuff to the bread, at what point would I do that? (like nuts, garlic or cranberries)

Any help would be appreciated, I am trying hard to cut back on spending, so I don't want to go buy a book

[DeerMother]

I use a bread machine, sorry no help. I almost always check out books from the library before I commit to buying them anyway.

[Althetrainer]

If you want to save money you should do sourdough bread. To make basic sourdough bread you will need: starter, flour, salt, water, oil and sugar (these two could be optional). SD is the cheapest bread you can make in town. But you do need to have a starter. It's not too difficult to start, just takes a bit time.

If you want to take a short cut, you can actually use a package of commercial yeast to boost your sourdough starter. It's not TRUE sourdough in the beginning but over time, the commercial yeast will all die and only wild yeast will be left in your starter. I had used commercial yeast to make a starter and I have also captured wild yeast; both worked fine.

The good thing about the Artisan in Five technique is that you don't need to maintain a sourdough starter. To me, maintaining a starter is no more trouble than keeping some soaked flour in the fridge. I keep no more than one cup of starter in the fridge and feed it once a week when I make breads.

I have been making breads for 15 years but didn't start sourdough until almost a year ago. My SD sandwich bread is very light and soft and can be kept in room temperature for days. My family loves SD and it has been one of my family's staples.

Happy baking!

[panda]

Want to post your recipe? Or is it a secret?

I have a recipe from Traditional Foods (borrowed from a friend), that just has rye flour and water sitting around for a week (adding more rye flour and water each day) for seven days, and that's your sourdough starter, no yeast at all. But the recipe itself says it makes a heavy bread, so I'm not too excited about it. My MIL makes very good starter bread but she says it's not sourdough and I think she adds yeast each time. I should ask her again.

Good luck!

[JamieCatheryn]

My family and I like the yeast bread recipe I've worked out, here it is:

mix
1 cup warm water
1/8 cup melted butter
1 teaspoon yeast
then add
1 cup bread flour
2 teaspoons sugar or honey
let sit a while somewhere warm, 15mins to an hour, then gradually add
1 cup whole wheat flour, or 1 cup more bread flour for white bread
Turn out onto a clean, floured counter, and knead thoroughly for 5-10minutes
Shape it as you like, I like to separate into 3 long snakes of dough and braid it
Set on greased pan and let rise 30 minutes to 1 hour on top of a hot oven or in a cool one with the light on.
Bake at 375F for 25 minutes

Sourdough started at home is tricky to get right, you have to feed it more water and flour every day to double the mass and throw out half before the next feeding. My vote is it's better to get a starter to begin with, or stick with yeast bread.

Oh and NEVER buy those packets unless you only ever want 1 loaf of bread. The jars are way cheaper.

[elleystar]

Originally Posted by babynatasha

I'm new to making bread and I could use some suggestions. I have been making bread using the "artesian bread in five minutes a day" recipe from youtube. So it is 1 1/2 tbls yeast & 1 1/2tbls in 3 cups warm water. The add 6 1/2 cups of flour and mix. Then let the mixture sit for 2hrs. Then it can be refridgerated. When using you take it out, make a loaf shape and let it sit for 45min before baking.

This recipe has been great, but I wonder how to make lighter bread? Do I need to let it sit for longer than the 2hrs before refridgerating? Also is there a way to make a starter instead of keep buying yeast packets to use? How do I keep a starter and how would I use it instead? Also if I wanted to add stuff to the bread, at what point would I do that? (like nuts, garlic or cranberries)

Any help would be appreciated, I am trying hard to cut back on spending, so I don't want to go buy a book

Find a way to get ahold of the book, Christmas gift idea or something. I have it and it is sooo helpful. For starters, you'll need different ratios of flour and water depending on the flour you're using. Whole wheat will absorb differently that white all-purpose. I have tried the all whole wheat recipe in there and it was just ok. The first loaf was really good but the dough stored for a few days didn't works as well. I get the best results from the 'light whole wheat' which is only 1 C ww flour, and 5.5 C white. Also, your loaf is going to be much lighter if you let it sit longer than the 45 min before baking. That's the minimum time they recommend, since their goal is to help those who might not bake their own bread at all, have the finished product as quickly as possible. Try a 2 hour rest time, that's what I do if I can. It makes a huge difference.
Another tip: You don't HAVE to use the full amount of yeast. You can cut it down considerably. Just give it more time for that first rise. It make take 5 or more hours to double before you put the dough in the fridge. Again, that was the amount the authors chose for the general population who may be new to baking.
Have you got on the authors' blog/website? It is full of helpful tips and other ideas of things to make with the dough:
http://www.artisanbreadinfive.com/

ALSO! And I am so excited! Yesterday their new book was released, Healthy Bread in 5 Min a Day. It focuses on baking with whole grains and seeds and gluten free ingredients as well. I'm getting that for Christmas, and hopefully early. You may consider getting the new book instead.

Good luck! I really love this method, and I love the endless recipes and variations that the book provides!

[elleystar]

Originally Posted by panda

Want to post your recipe? Or is it a secret?

I have a recipe from Traditional Foods (borrowed from a friend), that just has rye flour and water sitting around for a week (adding more rye flour and water each day) for seven days, and that's your sourdough starter, no yeast at all. But the recipe itself says it makes a heavy bread, so I'm not too excited about it. My MIL makes very good but she says it's not sourdough and I think she adds yeast each time. I should ask her again.

Good luck!

Mother Earth News printed an excerpt of the first book with the master recipe, which is a great starting point.

http://www.motherearthnews.com/Real-...tes-A-Day.aspx

This bread is very light, with a nice crackly crust. I think you'd like it.

Also, while it does use yeast, the flour is soaked, so it's still a pretty healthy product. I often use some whey for part of the water to help it along.