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Artisan Bread in 5 Minutes A Day

5/4/2020

13 Comments

 
This bread recipe is truly the easiest bread you will ever bake-even if you have never baked bread before! This "Master Recipe" is from the best selling cookbook The New Artisan Bread in Five Minutes a Day
This book/method is so popular, the book is on backorder from every major book seller. Fortunately authors Jeff Hertzberg and Zoe Francios have a website you can go to for all the tips and tricks along with many recipes to help you. You only need 4 ingredients. There’s no kneading required. You will make the dough once and then bake a fresh loaf everyday for 4 days.  All with only 5 minutes of effort. 

Three breads from the Master Recipe
Liz's Quick Guide to Making Your 1st Batch of Dough
Liz's Quick Guide
Master Recipe from The New Artisan Bread in Five Minutes a Day:
​The Discovery That Revolutionizes Home Baking
3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast)
1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.)
*If you use cake yeast you will need 1.3 ounces (37g).
1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here)
6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with typical supermarket flour. If you use a higher protein flour check here)

Equipment list:

5qt container w/lid 
liquid measuring cup
1  and 1/2 cup dry measure cups
butter knife
1 tbs measuring spoon
dough whisk, or large spoon for mixing the dough 
corn meal of dusting your peel or the back side of a baking pan
pizza peel or baking pan
baking stone to bake the bread on or a cast iron pan or similar if you do not own a baking stone

Full Recipe
Shape a Boule
13 Comments
Lynne Saucier
5/13/2020 10:56:57 pm

Hi liz! Loved your class today...cant wait to make artisan bread tomorrow...sorry i had to leave suddenly but webinar went longer than i expected and i had to.get to post office before it closed...great job...thanks for fun time and yummy recipe

Reply
Liz Barbour
5/14/2020 12:11:49 pm

Thank you Lynne! I'm so glad you enjoyed the class.

Reply
HeatherAnn
5/19/2020 08:23:58 pm

Thank you for your beautiful presentation of artisan bread. It was exactly what my soul needed, looking forward to my first loaf!

Reply
Liz Barbour
6/25/2020 01:35:49 pm

I am so glad you enjoed it HeatherAnn. I hope you'll join me again for more classes!

Reply
Madelyn Logan
6/10/2020 07:18:25 pm

I loved your presentation last night. I am looking forward to tasting my first loaf tomorrow. I am sorry that I missed the baking, but for some reason I lost my internet. Thank you again.

Reply
Liz
6/25/2020 01:36:48 pm

I'm sure you did well. So glad you could finish up the baking on your own.

Reply
Sylvia Vriesendorp
6/11/2020 07:29:00 am

Great class last night (June 10) - am getting ready for baking my bread. Must admit the shaping of the boule was more difficult than you made it look. Very excited about this and other classes you have planned. You are a very good teacher.

Reply
Liz Barbour
6/25/2020 01:37:49 pm

Thank you Sylvia! I hope you can join in the fun again.

Reply
Sheila
6/24/2020 06:21:23 am

How long can this stay in the fridge

Reply
Liz Barbour
6/25/2020 01:39:00 pm

The dough can stay in the refrigerator for up to 14 days. It gets wetter the longer it stays, so you may need to use more flour to shape it.

Reply
Elaine Bugeau
7/1/2020 11:29:25 am

Saw you on wmur tried my first batch it didn't rise like I expected. Our bowl was wider than tall i noticed yours was taller than wide would that make a difference in the rise?

Reply
Liz Barbour
7/1/2020 04:50:04 pm

The bowl shouldn't impact the final bake. This dough doesn't "rise" like traditional dough does. The rise happens in the oven. Here is a great article by the author that might help: https://artisanbreadinfive.com/2010/01/17/my-shaped-loaves-dont-seem-to-rise-much-before-its-time-for-the-oven-what-am-i-doing-wrong/

Reply
Suzie Spencer
9/9/2020 12:39:39 pm

We saw your demo on WMUR today and are going out to get some yeast. We're just wondering if it is okay to add anything, such as nuts or cheese, to the dough before baking?

Reply



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