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Here is a PDF with a Quick Guide to preparing your first batch of dough and baking. I highly recommend you purchase the book "The New Artisan Bread in 5 Minutes a Day" for recipe details, help, and additional bread recipes. You will also find lots of info. on the author's website: Artisan Bread in 5 
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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. Clarification: When I started offering this class I used the original Master Recipe from the first edition of the book. In that recipe, the amount of yeast was 1 1/2 Tbs. The new edition of the recipe calls for 1 Tbs of the yeast. I will be using this amount going forward. Three breads from the Master Recipe Liz's Quick Guide to Making Your 1st Batch of Dough 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 |
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