Healthy Bread in 5 Minutes a Day

[Honey693]

Has anyone made bread from this book?  I made two loaves and one was so dense and gummy in the middle it was inedible by even my dog.  the next loaf was slightly better, but still so gummy despite being gorgeously brown and pretty looking on the outside.

[KristyDi]

Sounds like you're under cooking it some.  Are you using a baking stone like they suggest?  Since my stone broke, I've had a much harder time turning out consistently good bread.

Check the beginning of the book, I believe I remember a troubleshooting section.

I really like their olive oil dough for pizzas and calzones.  That's my favorite thing from that cookbook.

[Honey693]

Originally Posted by KristyDi 

Sounds like you're under cooking it some.  Are you using a baking stone like they suggest?  Since my stone broke, I've had a much harder time turning out consistently good bread.

I'm using the baking stone.  I'm going to try more flour in the next loaf since that was suggested in the troubleshooting section.

[gardenmommy]

I've been baking bread from their first book, Artisan Bread in 5 Minutes a Day.  I've made several recipes, and they've all turned out beautifully.  We haven't liked all the breads equally, but they have all had good crumb and crust.  I want to try the Healthy Bread book next.  Are you using enough flour when you shape the loaf?

[SubliminalDarkness]

Huh. I've made a ton of stuff out of that book and haven't had a problem, and I rarely use a baking stone. 

[craft_media_hero]

I had this happen with one loaf when I rushed the rising/rest times and cooked it too high.

The trick with these recipes is to not be in a hurry, lol. 5 minutes to mix, yes, but don't rush the rise! Especially if using the refrigerated dough because I've noticed it takes longer than the authors say to rise up after being in the cold fridge, JME.

I would make sure to let it rise extra long (the first "rest" after mixing and then the second one after they are formed in loaves) and then drop the cook temp maybe 5 degrees or so.

Stick with it! Once you get the hang of it, it's really awesome to have fresh bread with so little effort :)

I hardly ever use the baking stone and don't always steam, either. I use regular loaf pans (seasoned coz they're so ole) and just minimally oil/flour them---the author's position that you must have a teflon pan has been proven a fallacy in my house! My fav recipe is the white sammich bread one that uses butter  I split that recipe into two big loaves and do them in loaf pans at the same time without steaming in the oven. I do drop the temps on the recipes by about 5 minutes, but maybe that's coz my oven runs hot *?*

I've also found that you can use the main recipe with balls rolled out thin and pan-cooked on a hot hot CI griddle, cover with a lid for a sec, and get stove-top pita---no need to use the pita recipe.

Good luck 

[Honey693]

I tried again last night and had moderate success. I let the loaf rise an hour longer than stated and cooked it at 50 degrees less for twice as long.

[gardenmommy]

Originally Posted by craft_media_hero 

I hardly ever use the baking stone and don't always steam, either. I use regular loaf pans (seasoned coz they're so ole) and just minimally oil/flour them---the author's position that you must have a teflon pan has been proven a fallacy in my house! My fav recipe is the white sammich bread one that uses butter  I split that recipe into two big loaves and do them in loaf pans at the same time without steaming in the oven. I do drop the temps on the recipes by about 5 minutes, but maybe that's coz my oven runs hot *?*

I don't have anything non-stick in my house.  I've been baking bread in a greased pampered chef stone loaf pan.  Never sticks, it slides right out.  I wonder if they tried stone pans.

[es1967]

I've never had a problem making this bread either.  I don't have a baking stone and just use a cookie sheet.  Have you seen the videos online?  This was helpful to me.  Maybe you are overmixing.

Good luck!! 

[Beauchamp]

Originally Posted by Honey693 

Has anyone made bread from this book?  I made two loaves and one was so dense and gummy in the middle it was inedible by even my dog.  the next loaf was slightly better, but still so gummy despite being gorgeously brown and pretty looking on the outside.

I've noticed mine seems gummier, denser, etc, when it's been in the fridge a long time. The first loaf is always the best. I think adding a bit more flour might help, also. I'm definitely going to try that.



I keep my dough in a lidded Rubbermaid type container and I always notice water droplets on the underside of the lid. Is this normal? I didn't think it was an airtight container, but maybe it's not letting enough air in/out?