Friday, January 29, 2010
Artisan Bread in 5 Minutes a Day
Taste 5 (out of 5)
Difficulty 2 (out of 5)
Ingredients / Instructions
available online here or in the book
This is such a robust recipe - I made every possible mistake and it still turned out wonderful. I love the Artisan Bread in 5 Minutes a Day and this looks like one of the best recipes from it!
I mixed half of the suggested amount, and miscalculated the amount of yeast, I put way too little, so the dough would not rise. I added more yeast after the dough had fermented for 2 hours. The yeast did not dissolve, and I tried to mix the dough once again with the hands.
I left it outside for 2 hours and refrigerated overnight, but when I tried to shape the Challah the next day, there were grains of undissolved yeast all over the dough, so I left it outside for 6-7 hours to ferment again. Now it has finally risen.
After one more night in the fridge I started shaping the dough again and had to braid it twice, because the first time it looked really ugly.
And to finish up, I baked this Challah together with potatoes, so I thought it might catch some of the potato and garlic smell.
Yet in spite of all this, it turned out AMAZING - soft, light, sweet, probably the best Challah I've ever had.