What about bread machines? The machines solve the time problem and turn out uniformly decent loaves, but unfortunately, the crust is soft and dull-flavored, and without tangy flavor in the crumb (unless you use and maintain a time-consuming sourdough starter). By pre-mixing high-moisture dough (without kneading) and then storing it, daily bread baking becomes easy; the only steps you do every day are shaping and baking.

Kitchenaid Stand Mixer Recipe. Online search for PDF Books. The recipe said speed 4, but Kitchen. Aid recommends never View PDF only have salted butter.

As the dough ages, it takes on sourdough notes reminiscent of great starters. Because this dough is wetter than most, it can be stored in the refrigerator for up to two weeks.

And kneading this kind of dough would add little to the overall product; it can actually limit the volume and rise that you’ll get. That, in a nutshell, is how you make artisan breads with the investment of only five minutes a day of active effort. A one- or two-week supply of dough is made in advance and refrigerated. Mixing it takes less than 15 minutes. Every day, cut off a hunk of dough and quickly shape it without kneading. Allow it to rest briefly on the counter and then toss it in the oven.

We don’t count the rest time or baking time (usually about 30 minutes to an hour each) in our calculation, because you can do something else while that’s happening. If you bake after dinner, the bread will still be fresh the next day (higher moisture breads stay fresh longer), but the method is so convenient that you’ll probably find you can cut off some dough and bake a loaf every morning before your day starts. If you want to have one thing you do every day that is simply perfect, this is it! Bread Making Ingredients and Equipment Great breads really only require four basic ingredients: flour, water, yeast and salt.

The rest is detail. Here’s a short guide to the basic ingredients and equipment you’ll need to make artisan loaves. Unbleached, white, all-purpose flour: Has adequate protein (around 10 percent) to create a satisfying “chew,” but low enough to prevent heaviness. We prefer unbleached flours because bleaching removes some protein, not to mention adding unnecessary chemicals. 9/19/2015 4:50:37 PM I'm looking for Chicken that has been fed a diet that includes fish meal, thus increasing the Omega 3 content.

Does anyone know where I could find this? 7:43:58 AM I just tried this recipe.

The first loaf tasted great but we've been laughing for 2 days now because the dough won't quit rising! After mixing, it outgrew the first bowl in 20 minutes. Then it outgrew the second bowl so I thought putting it in the fridge would slow it down, but no it kept growing lol. I took some out for the first loaf and the bowl was full again when I checked on it before bed.

Thankfully it has slowed down at least. I haven't made much bread but I've never had dough rise like this! My husband keeps joking that its breathing and will get mad if we touch it lol. 10/9/2012 1:00:48 AM I love this bread! I'm a Native German and miss the many varieties of bread from 'back home', especially the sourdough breads.

The first loaf had a pronounced sourdough texture but didn't taste much like it. I can't wait to use the remaining dough for 3 more loafs and I'm hoping for increased sourdough taste. One loaf isn't going to be enough for the dinner table, so I'm thinking that one batch will yield only 3 loafs in our home. Had no problem pulling the dough underneath to shape a ball.

I did not use a baking stone, but a simple cookie sheet. I used large ceramic casserole type dish filled with water. My oven is new (gas) and I'm still experimenting, I baked at 425 degrees and for 40 minutes. 3/16/2010 10:08:21 PM OK, I baked my first loaf today.

It tasted so-o-o good, even tho.I baked it at 350 for the first 20 min. Instead of 450. Then, as I put my loaf in to bake, realized I forgot to put in my water when I heated up the stone! Can I NOT read? Obviously not very well.

When I finally got the temp right, I peeked in on my loaf and. Noticed I didn't cut the top!!!

When I took it out of the oven, it was the size a very LARGE grapefruit, not too brown on top, but it WAS done. So, if you are a beginner, hang in there. I'm going to. I know when we get it right, it will be fantastic! I do have to say though, my dough was not really wet.

It was about like my other breads before I nead them. What's the deal?

It looked great during the 40-min. 1/27/2010 10:34:50 PM I have tried several recipes from Artisan Bread in Five Minutes A Day, and I just love it. I have made the Olive Oil Bread, Brioche, Chocolate Babka, and others. For Christmas I made the Pannetone, and Chocolate Babka, and the guest begged for more, It was also given as gifts and there are several in the freezer to start off the holidays in the future. I had never attempted Bagels before, but they are so easy to make and the family want more soon.

Those that say they don't want to bake everyday did not understand about being able to freeze the dough. I bought containers just perfect for one loaf, and after the rise time I divided the dough into the containers and mark which kind and freeze. Then when I want a loaf take out the night before and presto, fresh bread for dinner.

Company winner. I cannot wait to get the new book. 10/9/2009 9:28:31 PM OK, it is my experience with this recipie that you MUST have the water in the other pan at all times for it to work. I have only used the regular yeast, not the instant, but I suspect that it wouldn't matter. And the type of dough that I have used every time that has turned out without fail has been the whole wheat sandwich.

My favorite thing to do is to spread it out on a pizza stone, cover it in pesto and garlic, sprinkle it with cheese and bake- herbed pizza cheese bread. 9/8/2009 10:23:06 PM I have been bakeing alot of bread I love the artisin loves some times we make then into small rolls and have them that way. I have mastered white sandwich bread. I was excited to see the recipe for Whole wheat sandwich bread but my first attempt dident turn out well. Right afterward the dough was realy loose but rose great over the next 3 hours i made 1 loaf to try it out befor I refridgerated it left it out for 1.5 hrs poped it into the oven and when it came out 50 mins later it was only about 1/2 the size of when it went in.

Next 2 loves turned out the same way. Any sugestions would be realy great. 9/8/2009 10:18:06 PM I have been bakeing alot of bread I love the artisin loves some times we make then into small rolls and have them that way. I have mastered white sandwich bread. I was excited to see the recipe for Whole wheat sandwich bread but my first attempt dident turn out well.

Right afterward the dough was realy loose but rose great over the next 3 hours i made 1 loaf to try it out befor I refridgerated it left it out for 1.5 hrs poped it into the oven and when it came out 50 mins later it was only about 1/2 the size of when it went in. Next 2 loves turned out the same way. Any sugestions would be realy great.

7/26/2009 6:59:06 PM I made this bread for the first time last week and it is amazing and so easy. I cut the recipe in half, used unbleached bread flour and a little less than a full packet of yeast. It bakes up beautifully and looks quite professional.

My husband loves it, my 13 month old son loves it, and it is guilt-free, knowing that I am both saving a lot of dough (yes, pun intended) as well as baking a bread that contains no nastiness from large manufacturing processes. Thank you so much! This will be a staple in our household from here on out. 7/14/2009 12:11:35 PM I have never tried to make bread before and I am a cooking novice. It came out FANTASTIC!!!

I can not describe how proud I was of myself last night!:) We've just recently been really trying to learn to be less reliant on packaged/preservative filled foods. I started my Florida garden at the wrong time so that has not seen much success, my Goat (who is really just a pet, but we may breed her eventually) was sick last night.but my bread was absolutely amazing! I finally did something right!! I pretty much followed the directions, and really look forward to trying some of the other variations. Will be buying the book very shortly. Thanks M.E.N.!

PS The goat is much better now.;). 7/7/2009 1:26:59 PM Deb - Did your bread rise up in the fridge? My bread is usually almost to the top of my bowl. If not, maybe your yeast isn't any good. Also, I am never sure if I have 'active' or 'instant' yeast, so I just dissolve my yeast in the very warm water (hot but not the hurt), before adding to the dry ingredients. Are you letting your dough rest at least 40 minutes before baking and is your oven completely preheated before you put it in there.

The bread does get quite brown on top. I set my timer for 30 minutes and don't take it out until the timer goes off. Also make sure to flour the dough top, and cut slits (slice with a sharp knife about 3 times) in the dough. This allows for expansion of the dough during baking. I only use 1 Tablespoon of salt in mine and I just use a packet of yeast instead of measuring it all out (1 1/2 Tablespoons), just cause I have packets at my store and that seems to work just fine.

I don't know if all this helps or not, but keep trying. This recipe works great for us. Also, look down the comments and try my method for english muffins.

They are a great use of the dough without heating up the oven. 7/2/2009 1:09:44 PM This is for MARY: I think she wanted some instructions on making english muffins. This is how I do it.

I sprinkle flour on the dough so I can pull off pieces of the dough a little larger than a meatball - roll it around so that it is round. I sprinkle some yellow cornmeal on a saucer. I kind of pat the dough until its about the size and thickness of a baked sugar cookie. (It rises a lot so you don't want them so thick that they will not get done in the middle.) Lay the patted-out disc(s)s on the saucer/cornmeal and flip so that both sides are covered in yellow cornmeal. Heat a nonstick skillet to medium (NO OIL OR COOKING SPRAY NEEDED). Place your discs in there. Put on a lid and cook on medium until starting to brown (they will have brown spots like an english muffin:) Flip, and cook the other side, put the lid back on.

I think the 'proper' way to slice this is to poke a fork in all the way around until they can be pried open, but I just slice them with a knife. THESE ARE SO DELICIOUS I CANNOT TELL YOU! 4/10/2009 4:59:51 PM If you are having trouble with the pizza peel, try just using parchment paper. (NOT WAX PAPER). All you do is place the boule on the parchment paper after you shape it. Let it rest on the paper and put the paper directly onto the stone in the oven to cook. Parchment paper won't catch fire and will take care of the stickiness.

Though it won't get so crusty on the bottom, the rest of the bread gets crusty and this will allow those who can't quite get used to the pizza peel to be able to make this bread. Hope this helps. 4/7/2009 12:34:33 PM I love this recipe! I got my niece the book for a wedding shower gift! We live in a very small town (only fast food restaurants-ugg) and this recipe is alot like the breads we eat at Panera! My daughter and I were thrilled to make it at home. I also like the idea of making english muffins with this recipe.

I can see that the bread would be very similar to english muffins whe cooked using that method! Thanks Mother Earth News for publishing this fabulous recipe! How fun to have dough in the fridge all the time! I cannot thank you enough! 4/5/2009 9:35:48 PM Like most bread recipes this one has a lot of salt which is not good for those with high blood pressure. A quick calculation on dry flour and salt weights indicates that this bread will have a sodium content of over 1,000 milligrams per 100 grams.

As the recommended daily intake of sodium is less then 2500 milligrams this bread recipe is not exactly healthy. Most factory produced bread in Australia is around 500 to 850 mgs per 100 gms. The problem with reducing salt is that you can then have too much yeast in the recipe as salt reduces the yeast reaction. I have a low salt bread machine recipe that works but would love to bake some 'artisan' style bread.

Has anybody modified the recipe to get the salt down to around 120 mgs per 100gms? 3/29/2009 8:27:57 AM I LOVE, LOVE, LOVE this recipe. I was initially very sceptical as 'everyone knows' that you must knead bread, right? But after reading the positive comments in the next issue I went back and tried the recipe, and was very pleasantly surprised by how easy and good the bread turned out to be. I made bread bowls from the original recipe - a very impressive way to serve a humble soup.

I've tried substitutions to the basic recipe, and came up with a great combination this last time. Instead of the 6 1/2 cups of white flour called for, I used 1 1/2 cups instant oats, 5 cups freshly ground whole wheat, a handful of raw sunflower seeds and a handful of raw pumpkin seeds. It needs to bake about 35 minutes, but other than that, it worked great.

My friends and I loved the whole wheat version, and I'll be making this recipe over and over. This is a crowd pleaser, and well-suited for company. 3/18/2009 12:19:54 AM I have baked homemade bread by hand for 35 years.

This is the best, easiest, and quickest bread recipe I have ever tasted--I will be buying the book. The two most common problems with making bread are with yeast not rising properly and with adding too much flour. Yeast is a living organism and is killed by heat over about 115 degrees F, salt, age or chlorine, and it's growth is slowed by coldness. If you are having any problems with this recipe, you may go ahead and try making sure the water has no chlorine and is 100-110 degrees F.

Proof the yeast by adding it to just the water and stirring. This is simply to make sure your yeast is good--it should be foamy in 5 minutes. If not, compost it and try again. Then add the flour and salt.

This dough is extremely sticky, but you still don't want to use any more flour than necessary: if it's warm or humid in the room, it will be even stickier. I just work fast with lots of flour on my hands.

The results of this recipe are worth it.even if it takes several times to practice. Tasted better with longer storage.but we keep eating it so fast!!! 3/6/2009 2:17:33 PM Bought King Arthur flour in bulk, and 1 pound of yeast the same.

Imade up a half recipe, and I could handle it with just a bit of flour on my hands. After two hours of rising, I easily formed a boule that rested for 40 minutes and baked for 30.

It is beautiful, and as soon as it cools I will give it the Tooth Test. I have to bake for ten people for a weekend camping trip, so I will make up an additional full recipe and fire up my Dutch Oven I'm sold.

Now, where's that book? 2/27/2009 12:37:43 PM I have baked the family bread for 30 years. Have I missed something here? Being persistent, I made three batches with the same result. Every loaf that I baked was almost impossible to form because it was so wet and sticky that no amount of flouring would prevent it sticking to whatever it came in contact with. Forget about sliding it off the peel!

My first batch, using sea salt, was so salty and sticky that I spent the rest of the day cleaning me, the kitchen and my clothing and drinking water and licking the condensation off the windows and mirrors. The loaves flattened out like cow pies and rose to about 2 1/2 inches high in the middle. I finally added about two + cups of flour to the rest of that batch (a half batch to begin with) and managed to bake a decent loaf. It tasted great and had a wonderful crust. Batch three was a careful duplicate of the recipe in the magazine. After three days in the fridge, the loaves formed easier, but flattened out. I finally took the last ball of dough, added flour and kneaded for five minutes, and it is now rising normally.

This is much like the article by Roger Doiron (page 46 December 2007)which gave me the same result. He seems to use less yeast, salt and a bit more water. 2/16/2009 3:36:33 PM I love, love, love this bread! I've made 3 batches in 2 weeks. Shared them at church, eaten for 3 meals a day. I won't be buying bread anymore. My first batch, I didn't let it rise that long.

I think this is a key for how it turns out. The more it stays in the refrigerator, the flavor DOES get better. My second batch, I substituted 1 cup of 5 or 8 grain cereal (Bob's Red Mill) for 1 cup of flour. The third batch, I added a Tablespoon of Frontier's All Purpose seasoning with the wet ingredients. The whole wheat is best if heated up.

I may experiment with substituting 1 cup all purpose flour for 1 cup whole wheat to see if it lightens up the loaf and gives it a little bit more height. The flavor of each and everyone is so awesome and it is so EASY.

I don't even want to buy store bought bread or rolls again. This is the best. 2/6/2009 9:17:46 AM I'm very excited about this bread. I tried the whole wheat recipe but I think something has gone wrong. I've made the dough and let it rest in the fridge. Crumbly is the best way I know to describe the dough.

There is no way that I could stretch it over to the bottom. I can pat it into a ball shape. I'm afraid it's going to come out of the oven a very fragrant brick. The only thing that I did different is I ground my own flour. Could the flour not be fine enough? Would that make the difference?

2/2/2009 9:56:10 AM A reader wrote in because she was worried about how wet and gummy the dough gets as it ages in the refrigerator. I'm posting my response here because I thought it might be helpful for other readers: My dough is almost always wet and gummy (especially the longer it has been in the fridge), and it makes perfectly delicious bread every time anyway. I have never even worried about the gumminess or tried to remove any of the moisture. The high moisture content of this particular dough is exactly why it works so well without any kneading. To learn more about why the high moisture is OK, check this out: -Tabitha Alterman, Mother Earth News. 2/1/2009 4:39:58 PM Regarding the recipe for Artisan Bread in your Dec2008/Jan2009 issue: Wonderful! Astoundingly perfect!

I have made white bread, the pizza and sticky buns. They are all equally perfect. I used parchment paper to rise the bread loaf and slid it onto my preheated baking stone in my preheated oven. We've had 3 pizzas with planned-overs. The pan of sticky buns. Perfectly perfect!!!

We will be eating a loaf tonight with our spaghetti made from ingredients from our organic garden. We are very fortunate. Thanks for the recipe. Leslie Hellriegel.

1/27/2009 1:12:54 PM I read the artical the other week and found it very intresting so I decided to make a batch to try. I ended up buying the book, the stone and a few other things (mixer,pizza peal, container for the dough etc.) Then mixed my first batch of master dough, shoved it in the fridge just before I had to go to work. The next morning I made my first loaf of bread.

It was great! I took the rest of the loaf to work where it lasted all of 5 minutes. I went through 2 batches of bread in less than a week. I have 3 of my friends hooked on it warm crusty goodness. There will always be a batch or two of dough in the fridge at my house. 1/27/2009 11:23:30 AM I have been making this bread since it was posted on the website. I currently have my third batch in my fridge waiting for me to grab a bunch, rise and bake.

First, I used Kosher salt.the amount listed in the recipe, and I don't find it salty. Maybe it is because kosher salt does not taste as salty as sea salt. I generously flour the dough top and serrated knife (and my hands) prior to cutting into the dough to take some out.

I originally used a baking stone, but I dropped it and broke it. I have been using a cast iron tortilla pan since then and it has been coming out great. I use a large wooden cutting board with corn meal, shape my dough, let it rest on there and use a spatula to help 'push' the dough off the board onto the pan in the oven. Also, I tried making it once without the pan of water and found the crust much harder to bite.

In France, it is common to bake bread with steam, so I am sure that is why it helps here. I will continue to use this recipe.unfortunately, I need to find better deals on flour! 1/27/2009 11:11:13 AM Always look forward to receiving the next issue of ME. This is the first time I have been on the website-WOW-so much great information. I have been baking bread for a little while now, but have yet to find the perfect recipe. I was so excited to see the recipes from Jeff and Zoe.

As we usually eat ww, I tried that recipe first; especially since I didn't need the pizza peel or stone. I really liked the flavor, but I had a very dense, heavy loaf. Nothing like the light, airy sandwich bread in the picture. Any suggestions?

1/25/2009 11:34:14 PM I love the artisian bread recipe, I can make this with Spelt flour for most of my family. But My son and I would love to try it.

BUT I need a version that is Gluten(Wheat)-Free, Corn-Free, and White Potato-free for me and then Milk-Free and egg-free for my son?? I know this is a tall order, but I would really love a artisian bread that maybe used some of the ancient grains to make them along with rice, tapioca and arrowroot flours to make it? The versatility would allow us to enjo some of those treats on regular basis. 1/25/2009 11:50:56 AM YUMMMY is all I can say. I have recommended this recipe to family and friends and man is it delicious. The only thing I did wrong on one batch was tooo much whole wheat flour and oat flour and it never raised up. And man was it ever heavy.

I love to make it into rolls and then freeze them for later use, especially with soups. And it is EASY. Thanks M.E.N.

For a great recipe. I don't have a pizza stone eihter and just use what I have and it comes out great. 1/24/2009 11:54:44 AM A year ago, ME News featured a different no knead bread recipe that was baked in a dutch over. I have adapted this recipe to bake in a dutch oven (no pizza stone or boiling water required). I follow the directions up to step 5 where you form the boule. I place the boule to rise on a towel sprinkled with corn meal and cover with a towel for 40 minutes. 20 minutes before baking, I put my dutch oven in the oven and preheat to 450.

At baking time, place the boule in the oven (it will not even come close to filling the dutch oven) and put the lid on. Bake 30 minutes with the lid on and 10 to 15 minutes with the lid off. 1/23/2009 12:14:51 PM I loved this recipe! I committed to making my own bread a little over a year ago and these recipes are a great time saver. I used a cookie sheet with cornmeal for now since I do not have a pizza stone.

It worked; however, the bottom of the boule didn't brown as much as I would like. Any recommendations on a good pizza stone/peel? If your boule isn't holding its shape, then the dough is too wet. Add a little more flour and see if that helps. To help your wheat bread rise, place the dough in the bread pan as described and place the pan on top of a heating pad set on low and lay a kitchen towel over the bread to keep it warm.

After two hours it will rise (not as big as the picture, but it works). Bread should be rising at a temp of about 85 f. Since you're pulling the dough out of the fridge, it really needs the extra warmth to get moving. Happy baking! 1/20/2009 10:58:46 AM We're so delighted that you're all enjoying this bread-baking technique so much!

However, it seems that there has been some confusion about the quantity of salt. In the article (and in the cookbook), the authors call for coarse salt, which does affect the required volume. From the book 'Artisan Bread in Five Minutes a Day': 'Our recipes were tested with noniodized coarse salt (such as kosher salt). If you use a finer salt (like table salt), decrease the salt volume by one-quarter (use only three-quarters as much salt), since it compacts more tightly than coarse salt.' I hope this helps! --Tabitha Alterman, Mother Earth News.

1/9/2009 9:58:39 AM I tried the Artisan bread recipe and not only was it easy, it worked exactly as described. The article was well written and complete in all the little details and tricks a lot of writers would leave out.

I especially liked the tip on using the tomato paste sparingly for pizzas. I made two loafs and the bread stayed fresh for several days. I left the remaining dough in the Fridge for about a week and one day pulled it out for a quick homemade pizza. Spreading out the dough as per the instructions was a snap. I was worried the crust would be gummie because of the moisture, but the crust came out crisp and the sourdough flavor was a real winner.

This dough is easy to spread out very thin by hand right on top of the prepared Pizza pan. Forget the rolling pin. I first saw the article on the website and then saw it on the magizine rack and bought a hard copy. The entire magazine is now in my special recipe notebook since I could not bear to rip the pages out.

Great magazine. 1/6/2009 8:44:14 PM I tried this recipe and would seriously recommending halving the amount of salt called for unless the seas in my part of the world are saltier than other places!? My loaf was also quite flat. I used whole wheat flour and found that the recipe to make 4 loaves realistically makes about 2. Otherwise, I will try this again. The bread is nice and crusty and quite 'meaty'. Definitely not kleenex bread from this recipe.

Also, I used an offcut of a marble countertop as my stone - which worked fine. No need for the extra spend on a 'pizza stone' Steve.

11:53:58 PM I absolutely love this bread. It is the best I've ever made to use for sandwiches - and I bet it would make wonderful toast if we didn't eat it so quickly. We used this dough for a Christmas Eve pizza party and sent the recipe home with everyone. Thank you, thank you for helping me enjoy homemade bread again - my arthritic hands can't knead any more and I don't care that much for bread machine loaves. This stuff is mighty tasty with the mozzarella I make from your article of June 2008! 9:49:25 AM In the Dec '08 magazine, you had a great article on 5 minutes a day bread. 5, it says to 'cut off a 1-pound.piece.'

If the dough is in a jar or a bowl, how do you cut off a 1 pound piece? It also does not say anything about what to do with the remaining dough. Just out it back in the fridge? Seems some information was left out. I am still making the no-knead bread weekly.

I do, though, line the pot with parchment paper before baking. Please provide better instructions on this bread. 5:30:58 AM I made the master recipe ( for 4 1lb loaves) and have the following suggestions: - Cut the salt in 1/2.

Unless our oceans are saltier than other places, I found the 1 1/2 tbs sea salt to be too much for my taste and I will use a lot less next time. - I used whole wheat flour but found that this recipe split into 4 made for tiny loaves. I would suggest that this recipe only makes 2 loaves with whole wheat flour. - I split the dough into 4 and then weighed the loaves after they were baked, they only came out to 12 oz.

A 24 oz loaf would be a more reasonable size - Instead of a true pizza stone, I used an offcut of a granite stone large enough to hold the loaf. I find that this worked just fine and would suggest that any flat natural stone would probably work and worth a try.

Total cost: $0. 5:27:11 PM I, too, made the bread. I made a few mistakes, and it still worked out great. First off, a long time ago I used to make bread daily, but with all of the time and mess involved I haven't made it for a very long time. It typically used to take a couple of hours of work for 2 loaves.

I remembered the 6-3-3-13 from the article, and made it from memory - kind of. First off, I knew that dough typically raises to 4 times it original size, so I took that into account. I halved the recipe (3-1.5-1.5-5.5) and used a 1 Gallon plastic Ice Cream container, that I had hiding in the cupboard, to make it and store it in. It was the perfect size. However, I messed up.

I started to use 1.5 TBSP of Salt, and thought I must have remembered it wrong, so I used 1.5 TSP of salt and 1.5 TSP yeast. I didn't have cornmeal. Since a lot of the reason for using cornmeal is because heating it causes the oils from the corn to lube the stone. I very, very, very, very lightly lubed the stone with corn oil (about 3 tiny drops rubbed into the cold stone - total.) I heated the oven with the raw oiled stone, while I made the dough, then turned off the oven and let it cool overnight in the oven. It worked great - no sticking. It only needed to be done once - like seasoning a skillet, but the stone doesn't need to be done again. Oh, also I prefer rye bread, so for the last 1/2 cup I subsituted rye flour.

I know it makes it a heavier bread, and usually you'd use 1/2 as much rye as white flour, but it isn't much different, here. After mixing lightly, like the directions, I let it rise all evening (68'F upstairs) and then let it rest overnight in the fridge.

This morning, while getting ready for the day, I took a few minutes to start the first loaf. Turned on the oven, took out the dough container, floured up my hands and reached in and grabbed some dough. It stuck to everything. I don't know how anyone was able to 'cut off a piece of dough.

12/8/2008 8:58:23 AM Ok, here's how I made a loaf of bread today. I made the basic boule receipe of 3/1.5/1.5/6.5, and let it rise while I was shopping. About 2 hours. Came home, set the oven on 'warm' temp to pre-heat for rising, then shut it off.

Prepared an 8x3x4 metal bread pan with oil. Cut off a big chunk of the dough (it had risen nicely, btw) and shaped it according to directions by turning under the corners to the middle. It was sticky as indicated, so I coated my hands with a bit of oil. Placed it in the pan, and gave it a very light coating of oil, about 1 tsp smeared over the top (extra light tasting olive oil, btw).

Let it rise for about an hour. Took it out of the oven. Pre-heated the oven to 400 F. Let it bake for about 40 minutes, until I saw a very light browning to the top crust. Let it cool on a rack to room temp. What a nice, chewy loaf! I chose the smaller pan to reduce my calories, but after I smeared the butter on my sample, and.sigh.the rest is history, and it is recorded on my hips!

I cannot wait until tomorrow when I make my lunch, and probably breakfast, from this loaf, thinly sliced and toasted. Easy, easy, easy! 12/6/2008 11:09:09 AM Thank you for the excellent recipe. Trey Anastasio Traveler Rapidshare Download.

I've found a few things have helped manage the wet dough. I've oiled a zip lock gallon freezer bag put in ingredients (half recipe) and mixed with no mess whatever.THe zip lock can be left minimally unsealed as a vent. I've also found that if I pre oil tongs I can pull off pieces easily without sticking or contaminating bag and drop on a pan then use an oiled piece of parchment paper to spread out in pan as a thin pizza crust.I can also easily add more ingredients to last remnant of dough to make more since bag is kept relatively sterile and untouched by human hands. 12/5/2008 1:39:27 PM I have been dreaming about fresh bread ever since I read this article in the magazine. The recipe seems very versatile.

Check out the cookbook website for some additional recipes, as well as the corrections page. It seems there were several mistakes in the cookbook as well as this article as far as certain measurements, etc. Also they have a good Q and A section for various things like baking bread in a dutch oven instead of the stone, etc. I can't wait to get this cook book!

12/5/2008 11:39:28 AM As soon as the magazine arrived my husband found the bread article. Looking for a winter project, he went out to the barn and made a wood bread board for the dough. Next day he bought the ingredients and began making bread. He mixed it by hand and let it set all night on the porch at about 50 degrees, covered with a towel. Next day he made the first small round loaf.

It was good but the second loaf was even better. There was no salty flavor or other problem mentioned. The baking stone gave it a good crust.

We are excited to have fresh bread so easily. And I'm excited any time my husband wants to do anything in the kitchen!!! Hoping to try some rye flour mixed with the next batch. 12/5/2008 10:13:03 AM I agree with Rachel that the bread is extremely salty. Maybe the amount of salt is needed to delay rising during the storage period. I mixed the dough in the evening and just stuck it in the fridge (large bowl covered with foil) which eliminated that first rest.

I think the article was clear on what the '5 minutes a day' involved, namely the first mixing and the daily shaping. But I agree with Chris that traditional breadmaking using the proper equipment doesn't take an extraordinary amount of time. The results are different though, and both techniques will be part of my repertoire. I loved the crispy chewy crust on the loaves made from this new technique -- even when I forgot to add the water for steam one time! The small loaves had a nice, moist, firm but tender crumb, and the sourdough tang gets more pronounced as the dough ages.

Made wonderful pizza crust but I had a hard time getting it rolled and stretched! Monika, if a cake of fresh yeast equals a package of dried, use 1-1/2 cakes according to the recipe, which says there's a tbsp.

Of yeast in a packet. I believe however that a packet actually contains only 2 tsp. -- must check it out!

I am going to experiment with spelt flour, as I am trying to reduce the amount of wheat in my diet. Since the gluten in spelt is 'fragile', perhaps this no-knead, long rest method will work.

12/4/2008 3:51:44 PM I tried this recipe five minutes after reading the article. Everything worked beautifully. If anyone needs more details here they are: Water: I boiled tap water in a tea kettle first and let it come down to 115 degrees F--measured with a digital thermometer--before adding it to the mixing container. I find that this removes much of the chlorine from tap water. Flour: I did not have enough all-purpose white flour on hand, so I used a mixture of organic all purpose white flour and organic dark rye flour. Approximate ratio of white:rye=5:1 Yeast: Hodgson Mill Active Dry Yeast Packet Salt: Trader Joe's Sea Salt, Fine Crystals Cornmeal: Didn't have it, used oatbran instead Mixing Container: Large Corningware with fitted plastic lid Mixing Implement: Medium sized silicone spatula Time to mix ingredients: 2 minutes, consistency was a bit thicker than muffin batter Time to rise the dough: overnight, house temperature approximately 50 degrees F Refrigeration: 2 hours Shaping: None, just plopped 1/4 of dough on metal baking pan covered with oatbran. 4:45:03 PM Dear Mother Earth News, The article title of 5 minutes a day for fresh-baked bread really caught my eye.

I bake bread for our family regularly because it is less expensive and doesn't contain any of the preservatives or other artificial ingredients often found in store bought bread. I was excited to learn of a recipe that would shorten the time required to bake bread. Unfortunately, your recipe was not it.

It typically takes 5 minutes to assemble and mix all ingredients in my mixer, 10 minutes to knead in the mixer and then two rising periods of 60 minutes each prior to baking. Your recipe called for a 2-3 hour resting period and then another 1 hour 40 min. Resting period prior to baking. The ingredients were basically the same so the initial assembly was not any different. I was unable to determine where the time savings came in or the 5 minutes a day part.

I recognize that your magazine is vying for the attention of consumers just as others are but I feel that the integrity of your titles should hold true. I reread the article and found the statement “We don’t count the rest time or baking time in our calculations.” which explain how you were able to use the 5 min.

The fact that nothing in this bread recipe was 5 minutes or under, except for the initial assembly of ingredients, urged me to add my comments to this article. Bread baking at home is a worthwhile endeavor. Unfortunately, it does require advance planning. Please allow your titles to reflect the actual article not a gimmick to lure the reader.

By the way, the bread was delicious and was worth all the effort. Money-Saving Tips in Every Issue!

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Spend five minutes a day, and less than forty cents a loaf, making great bread from scratch. Even if you think you can't bake, even if you think you don't have time, TRY IT! I can't bake, and I work full time, but I will never buy bread again. The secret is to make a large batch of no-knead dough which will keep two weeks or more in the fridge.

When you want a loaf, cut off a hunk of dough and pop it in the oven. No kneading, no proofing of yeast, and less than five minutes a day. All of the credit for this recipe and technique goes to Jeff Hertzberg and Zoe Francois, authors of 'Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking' St. Martin's Press, 2007, ISBN-13:978-0-312-36291-1, ISBN-10:0-312-36291-9, and is used with their permission. I, the author of this Instructable, am in no way affiliated with Hertzberg and Francois, or St. Martin's Press, and I have no financial interest at stake.

I just like great, quick, cheap bread, and I want to spread the word. My fiance calls me 'the bread messiah'. After working as a professional cook for seven years, I needed a change, and I have worked for the last ten years in the building trades. Jacqueline and I cook from scratch daily, but the baking duties usually fell upon her, as she is a talented baker and I am inept when dealing with dough. A little over a year and a half ago, Jacque started law school, and, alas, had no more time to bake. I heard about this book in December of '08, bought it just after New Year's, and we haven't bought a loaf of bread, or roll, or bun, or pizza crust since, and I am still working 40 hours a week, and Jacque even more. Five minutes a day, on average, is really all it takes.

This Instructable will present the basic recipe, used to make boules, baguettes, and ciabatta, and many other variations. I will answer some questions about the basic recipe as they come up, but for the full answers, and the recipes for Caraway Rye, European Peasant Bread, Bagels, Bialys, Pumpernickel, 100% Whole Wheat, Brioche, Broa, Pretzels, Carmel Pecan Rolls, and dozens more, buy the book. It worth every penny, and Hertzberg and Francois deserve to be recompensed for their brilliant work. Step 1: Equipment and Ingredients. This is for an eight-loaf batch. It can easily be halved.

Just remember the ratio 6:3:3:13. EQUIPMENT: Pizza stone- I got mine, with accessories, at the local hardware/home store for $13 1 cup measuring cup (Don't use a 2 cupper. More on that later) 1 Tablespoon measure Flat shallow pan- a broiler tray or large cake pan works great DO NOT USE A GLASS OR PYREX PAN Serrated bread knife A large bin, bucket, or tub with a NON-AIRTIGHT lid for the dough. (I use an 8qt. Foodsafe insert) Optional: Pizza peel (the wooden paddle thing) INGREDIENTS: 6C./1450g Lukewarm Water (I use tap) 3 Tablespoons/28g Active Dry Yeast, or four packets (I use Red Star) 3 Tablespoons/50g Kosher or flake salt (I use Morton's) 13C./1850g All-Purpose Unbleached Flour (I use whatever is on sale) DON'T actually measure out the flour yet. I actually only use about 2T.

Some people prefer less, and others more, but 3 T is a good starting point. Only use All-purpose Unbleached flour, as other types of flour are not interchangeable due to the varying gluten contents.

Feel free to experiment, but results are not guaranteed. Get the book to find many other recipes using different types of flour. Step 2: Measuring and Mixing. Put the lukewarm water in the bin, and then add the yeastie-beasties and the salt. Mix it up a little and then add the flour.

I use my hands, but a spoon will work too. DO NOT knead, just mix it gently until the flour is incorporated.

In the video, I am measuring the flour into a bowl, but I usually measure it straight into the bin with the water etc. The container should be large enough to allow the dough room to double in volume. I use an 8 quart container, and it just barely fits. IMPORTANT: The flour is measured using the 'scoop and sweep' method. Watch the video. Scoop out a cup at a time and then level it off with something straight. Don't pack it in.

Don't lose count. Don't use a 2 cup measure, it will come out wrong.

For those that are interested, or live in metric-world, the book and the ABin5 website give metric and oz./lbs. Let the dough sit out on the counter for about 2 hours, and then put it in the fridge. This is perhaps the place for one of the best comments yet: Jul 21, 2009. 10:41 AM His Own says: I followed the recipe exactly, decreasing the salt as is discussed for high altitude, and have had the most beautiful little brown crackly loaves, just as described.

It IS a funny, thin, watery, sticky dough, but it works perfectly. I think some of the folks need to just DO the recipe as written, not deciding along the way that the dough is not right. They need to just make it, bake it, taste it, and ONLY THEN decide whether the recipe is correct as written. Aeray, Thanks for the terrific Instructable! I already have several friends making your bread, and loving it. It really is amazing that such a totally different (and EASY) approach to bread making yields such perfect loaves. I find this, and ALL white breads a little bland, but I should be able to fix that pretty easily with herbs, whole wheat, longer storage of the dough, etc.

Again, Thanks! Step 3: Shaping and Baking. The next day, or even a few hours later, the dough from the fridge will be much easier to handle. About an hour before baking, pull the bin of dough out of the fridge, remove the lid, and dust the surface of a corner of the dough with a bit of flour.

Dust your pizza peel (or cutting board, or rimless baking sheet) as well. Make sure your hands are well floured. Reach into the bin and pull out a grapefruit-sized hunk of dough, cutting it off with the serrated knife. GENTLY pull the outer surface of the dough around to the bottom of the ball, forming a gluten 'cloak' around it. Less is more here. Don't manhandle or squeeze the dough. This should take less than 30 seconds.

Don't worry about what the bottom looks like. Put the bin of dough back in the fridge. The dough will last two weeks or more. Just repeat step 3 whenever you want a loaf.

After two weeks, it stops rising as well, but it still works great for pizza crust and flatbreads. After a few days, a nice sourdough flavor begins to develop, and I often make several batches of bread in a row without washing out the bin to maintain that flavor (Yes, this is on the author's suggestion, and no it isn't dangerous or nasty). Other tips and comments on this recipe can be found. Made my second batch of dough today, using an unwashed container and unbleached flour. Difference in taste and texture, which was already good.

The first bread from this batch was a pizza crust. Taking what I learned about goopy dough for focaccia from The Paupered Chef, I spread olive oil on a cookie sheet, plopped down a floured 1.5 grapefruit-sized hunk of dough and rolled it roughly square. Main Krishna Hoon Video Song Free Download. I then dented it all over using two fingers (like those holes in crackers, only big), and brushed it with more olive oil. 13 minutes in a preheated 450 degree oven later, beautiful crust.

I covered it with sauce, mozzarella, parmesan and cooked chicken tossed in olive oil and spices and put in back in the oven at 450 for 6-7 minutes to melt the cheese and heat the sauce and chicken through. Amazing texture--crispy, but not dry, smooth but not greasy mouth feel from the olive oil, bouncy inside. I'm telling you doubters--the wet sloppy mess is for real. Update: My first loaf came out at 7:35 AM EDT. Looked a little smaller than I expected. Set it out to cool and 15 minutes late cut off a chunk added unsweetened butter and ate. DELICIOUS>Note I followed the directions to the letter, I'm located in NY City, so I'm pretty much at sea level.

Crust was fantastic, I haven't had bread like this since my neighborhood bakery went belly up back in the 80s. No kiding, if this was a little larger (~ 1LB loaf) youd pay 3-4 bucks and it wouldn't be so good. Plenty of dough left in the fridge, will make some more tonight.

Maybe weigh out the dough and cut into portions to make rolls. Surprise my sister. I followed the recipe exactly, decreasing the salt as is discussed for high altitude, and have had the most beautiful little brown crackly loaves, just as described. It IS a funny, thin, watery, sticky dough, but it works perfectly.

I think some of the folks need to just DO the recipe as written, not deciding along the way that the dough is not right. They need to just make it, bake it, taste it, and ONLY THEN decide whether the recipe is correct as written. Aeray, Thanks for the terrific Instructable! I already have several friends making your bread, and loving it.

It really is amazing that such a totally different (and EASY) approach to bread making yields such perfect loaves. I find this, and ALL white breads a little bland, but I should be able to fix that pretty easily with herbs, whole wheat, longer storage of the dough, etc. Again, Thanks! Aeray, Thanks for this great Instructable! Because of it I went and borrowed the book from the library. Yesterday I made my first boule and believe me it was very hard to let it cool enough to cut.

I had 3 slices before I knew it. I've been baking bread for 26 years and this is the closest that I've come to having a bread that I used to eat as a kid growing up in Germany. There is nothing as great as eating a slice of nice crusty homemade bread. Other than sex of course.

Thank you for reintroducing me to great bread!:) I've been sharing your Instructable with friends and family ever since I found it. You've done us all a great service by putting together such a fantastic Instructable. With thanks, Holly. Dear Sir/Madam: If I have said anything to upset you, or anything that was less than respectful, I humbly apologize. That was never my intention. I have found a new bread recipe that is not only easy to do, but very delicious to say the least.And I have you to thank for this. Currently I do not own any of the books this author has written, but that is gonna change REAL QUICK.

If this recipe is any indication of what I can expect of his/her books, then I shall be in chef's heaven. LOL Thank you for enlightening me to a 'new frontier'.: ) Sincerely, Capernius. Fantastic recipe! Thanks a lot for sharing - I'll be getting the book for Father's day. For my second batch, I increased the quantities by ~ 1/4: 1 full bag of flour 5 packets of yeast 3.5 TSP of salt 7.5 cups of water.

I made an attempt to make an even lazier version where I put the baguette into the oven the night day before and programmed the oven so that I'd get warm bread when I get up. It mostly worked out OK; the two main problems were that it didn't crack up in the middle like in this picture because the cuts I made completely closed up overnight and that the dough seeped through the perforations in the baguette rack making the baguette impossible to remove. The taste and the consistency were good nonetheless. Next time I will attempt a slightly less lazy version where I'd shape the dough the night before and program the oven to preheat by the time I get up.

That would shorten the time to just 30-35 minutes before I get the bread the next day. I LOVE LOVE LOVE this recipe! From all the way down here in New Zealand I have just followed your recipe exactly for at least the last few months (much to everyones delight) and it comes out perfectly every time!

I also love the tip about not cleaning the bowl to allow a sourdough flavour to develop. Can I ask, how long can you keep reusing the bowl till you need to clean it?

I have just finished my dough and am smelling the lovely sourdough bowl, but have been using it for a month and would hate to throw away that smell by washing it ifI didn't need to. Any help appreciated. Thanks for posting this recipe! Do you have any wholemeal loaves as good as this?