Comments on: Making Sandwich Bread With the 5:3 Ratio

By: Dane

Dane — Wed, 16 Dec 2009 21:39:59 +0000

I have a lot of Quick Yeast leftover from making cinnamon rolls, can that be used in this recipe? Would the measurements need to be changed? The cinnamon rolls were really my only yeast bread making experience. Any help would be appreciated with this question.

By: Kris

Kris — Thu, 10 Dec 2009 16:02:42 +0000

I made this loaf last weekend, and it was wonderful. I did leave it in the fridge overnight for the first rise, which helped build a stronger, more sour flavor. The dough was wonderful to work with – very similar to my husband’s sourdough pizza crust, which I’ve got retarding in the fridge now.

Also, I’ve had Ratio on my wish list since it came out – I’m hoping my husband has been paying attention . . .

By: John Gutekanst

John Gutekanst — Sun, 06 Dec 2009 15:09:33 +0000

Great post Michael, That Bread looks Fab!

Have you ever taken this to a 3rd proof or even 4th proof?

I’ve found some great egg-washed rolls (or Pain Fendu or split bread) can be made by retarding, or slowing the fermentation via an overnight stay in the fridge.

After the second proof, I cut the dough into 3 ounce (for rolls) and 4-5 ounce for Pain Fendu. Oil with ex. virgin olive oil and cover with plastic wrap then put in the fridge for 24 hours.

The next day, take out and warm for 10 minutes, then fold dough into balls the same way a pizza guy would.

For the eggwashed rolls, Proof for 20 minutes to relax the gluten then place the balls on a sheet/cookie pan topped with parchment and eggwash, let sit next to oven for 10 more minutes. Eggwash again right before the oven.

For the Pain Fendu, pull into a football shape after the 20 minutes, dredge the top of the ball in flour, or rice flour and use a wooden dowel the diameter of a quarter pressing down and rocking back and forth through the ball lengthwise along the football until you hit the floured table. Press some more until almost cutting the roll in half. Place on parchment after another 10 minutes proof and cook. Both “cheeks”of the Fendu will rise beautifully for some great sharing.

Thanks for your great blog. Especially the tips on lighting!

Cheers
John Gutekanst
Pizza Goon

By: Katy

Katy — Sat, 05 Dec 2009 20:16:34 +0000

JA…after having used KitchenAid mixers for years I can honestly say they make a very high quality stand mixer so I agree with Michael on this one—-I don’t think their quality has suffered over the years as other appliances have (and I don’t see much plastic, if any, on the mixer itself (maybe the knobs)–all heavy duty metals and solidly constructed). I recommend them often and people have not been disappointed (the attachments for pasta, sausage stuffing, grinder, are decent also—sure, some of the attachments are plastic but no problems with them).

(geez, I sound like a KitchenAid salesperson…. can’t say enough about ‘em though…love my stand mixers!)

By: Katy

Katy — Sat, 05 Dec 2009 20:04:47 +0000

Kate…. I’ve been using a KitchenAid Artisan stand mixer for years now and can honestly say it can handle just about anything so should be no problem for your Slovenian dessert dough (I mix and knead some pretty hefty Finnish bread doughs in it with no problem at all)…it’s lasted for years with heavy use and no issues at all.

also just purchased a KItchenAid Professional HD stand mixer and that has even more power (though I’ve also been very happy with the Artisan for my baking needs!)–main differences are the Artisan has the tilt-head feature and the Professional has a bowl lifter, more powerful motor, and larger bowl.

you won’t be disappointed in these mixers!

By: Doug

Doug — Fri, 04 Dec 2009 21:42:17 +0000

What kind of flour do you use? I would probably use unbleached-AP because that is what I have on hand.

By: Joe

Joe — Fri, 04 Dec 2009 18:35:21 +0000

Michael,
How do you feel about adding the salt after the first rise? Autolyse..?

By: JA

JA — Fri, 04 Dec 2009 03:32:17 +0000

You recommend the Artisan? Really? Over the more heavy-duty models, esp the ones with metal parts instead of plastic? Not to mention the larger bowls? I’ve been wanting to get a KA stand mixer for a while but had decided not to take a chance on this model. Keep in mind the KAs of today are NOT made like they were 15 or 20 or more years ago … no appliance is, really.

By: Laura [What I Like]

Laura [What I Like] — Thu, 03 Dec 2009 17:29:51 +0000

I’ve been making bread nearly weekly with your ratio (dutch oven bread that is…very excited to not be using a recipe!) but my better half prefers “square bread” so I’m thrilled to give this one a try. Out of curiosity, have you tried it using natural starter or is it better to stick with the dried yeast?

By: Michelle

Michelle — Thu, 03 Dec 2009 15:54:24 +0000

Great information. And love the new look! That picture of the sandwich bread is spectacular! Made me hungry just looking at it. I happen to love, love bread – that no-carb diet thing never worked for me. (Never trust a person who refuses to eat good bread served to them at a dinner party. Just isn’t normal.) I was wondering what type of flour you recommend? All purpose, Bread flour, or any special brand?

By: Hema

Hema — Thu, 03 Dec 2009 15:01:03 +0000

On the Rise definitely has the best baguettes in the Cleve, bar none. I just wish the bakery were not such a pain to get to from Solon!

By: Katie

Katie — Thu, 03 Dec 2009 03:45:56 +0000

I semi-frequently bake 100% whole wheat bread for my father, who’s diabetic. It’s a recipe I found somewhere and began to improvise from from the first moment I tried it, to the point where it’s not even really recognizable anymore.
The great thing about it is that it’s given me a willingness to play with the basic dough and see what it will do for me – I’ve tried a single round proof, a single proof in a loaf pan, and a really long ferment in loaf pans, and it’s all been delicious.
I bought a copy of Ratio a couple months ago and haven’t taken the time to play with it yet… I foresee tasty mayhem in my future.

By: melissa

melissa — Thu, 03 Dec 2009 02:34:16 +0000

Chenette: I’ve done a lot of baking out of Artisan Bread in Five Minutes a Day. I live in Houston which is like a sauna most of the year and I’ve had great success with it.

By: marms05

marms05 — Thu, 03 Dec 2009 02:01:58 +0000

After three major floods, I had to abandon breadmaking for the past 20 years. My favorite bread pans were dense glass (I think Swedish) and produced the most wonderful crust and form. Any idea of where to find replacements? Also, we bought whole wheat flour from a small family-owned farm on Washington Island, WI and I did use the 5:3 ratio. It was sweet but not too. I need a new source of wwf. Thanks for everything.
Braavo to Donna – big improvement!

By: zoey4now

zoey4now — Wed, 02 Dec 2009 22:54:31 +0000

Since I see Andy of OpenSky is here I want to say two things about OpenSky:

1) that customer service said they would get back to me in a half hour on the question of shipping and Within The Half Hour I got a call back….FABULOUS

2) AND it is free shipping ground to Canada…Yahoo and thanks Andy FABULOUS

By: ChefSharp

ChefSharp — Wed, 02 Dec 2009 22:31:45 +0000

I know you don’t like recipes, but a good book on bread baking is “Bread Alone” by Dan Leader. He does sponges, etc, and really goes into detail on the break making process. Highly recommended.

By: Kate

Kate — Wed, 02 Dec 2009 20:20:02 +0000

I’ve been looking to buy a stand mixer for a while now. I’m nervous to buy this KitchenAid Artisan mixer because I make a Slovenian dessert called Potica that’s made from an unbelievable “strong” dough. Have you ever found your mixer not powerful for certain things?

By: Andy from OpenSky

Andy from OpenSky — Wed, 02 Dec 2009 19:35:14 +0000

Hi Dervin,
Andy here, from OpenSky.

You raise a great question. OpenSky pricing aims to be very competitive in the online retail space. Products offered in different colors/models often come from a variety of wholesalers. This variety results in a range in product pricing, similar to what a consumer might find with other prominent online retailers.

Thank you for raising this question and if you have any more OpenSky questions feel free to contact OpenSky Customer Service:

(1-877-734-OPEN)
customerservice@theopenskyproject.com

Enjoy your Day,

-Andy
The OpenSky Project

By: dervin

dervin — Wed, 02 Dec 2009 18:21:44 +0000

Semi-off topic question, but on the opensky page the mixers range in price from $249 to $318. And no justification for the price difference other than color? Is that right?

By: carri

carri — Wed, 02 Dec 2009 18:15:01 +0000

Sam…it is possible to overmix your dough with a stand mixer. At home I will use tha stand mixer to get it together and then finish it off by hand so you have a feel for when the dough is ready, you can tell when because it gets all silky in texture, also, try unbleached flour and make sure your water isn’t too warm…one more thing, always add salt last , never at the same time as the yeast, because direct contact with the salt will make the yeast less active.