Five Minutes a Day for Fresh-Baked Bread

Discover this ridiculously easy — and cheap! — five minutes a day for fresh-baked bread technique that revolutionizes home baking.
By Jeff Hertzberg and Zoë François
December 2008/January 2009
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This easy five minutes a day for fresh-baked bread technique will create crusty, moist bread dough you can bake all through the week.
Photo by Mark Luinenburg
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Baking bread at home saves hundreds of dollars on groceries every year. With this easy five minutes a day for fresh-baked bread technique, each deliciously crusty-on-the-outside, moist-and-chewy-on-the-inside loaf will only cost you about 50 cents and 5 minutes a day. We’re not kidding!

Homemade Bread Recipes

Master Boule Bread Recipe
Neapolitan Pizza Dough Recipe
100 Percent Whole Wheat Sandwich Bread Recipe
Sticky Pecan Caramel Rolls Recipe
Easy Naan Bread Recipe
Caramelized Onion and Herb Dinner Rolls Recipe

Five Minutes a Day for Fresh-Baked Bread

The Secret: Keep Dough Refrigerated. It is easy to have fresh bread whenever you want it with only five minutes a day of active effort. Just mix the dough and let it sit for two hours. No kneading needed! Then shape and bake a loaf, and refrigerate the rest to use over the next couple weeks. Yes, weeks! The Master Recipe (below) makes enough dough for many loaves. When you want fresh-baked crusty bread, take some dough, shape it into a loaf, let it rise for about 20 minutes, then bake. Your house will smell like a bakery, and your family and friends will love you for it.

I was trained as a scientist, not as a chef. That helped in developing a new process for homemade bread, but I never could have brought the recipes to this level without the rigorous standards of a professional — my co-author Zoë is a Culinary Institute of America-trained pastry chef. Over several years, we found how to subtract the various steps that make the classic technique so time-consuming, and identified a few that couldn’t be omitted. Then Zoë worked some pastry chef magic. She figured out that we could use stored dough for desserts, too. It all came down to one fortuitous discovery: Pre-mixed, pre-risen, high-moisture dough keeps well in the refrigerator.

How the 5 Minute Bread Idea All Began

Like most kids, my brother and I loved sweets, so dessert was our favorite time of day. We’d sit in the kitchen, devouring frosted supermarket doughnuts. “Those are too sweet,” my grandmother would say. “Me, I’d rather have a piece of good rye bread, with cheese on it. It’s better than cake.”

Secretly, I knew she was right. I could finish half a loaf of very fresh, very crisp rye bread by myself, with or without butter. The right stuff came from a little bakery in Queens. The crust was crisp, thin and caramelized brown. The crumb was moist and dense, chewy but never gummy, and bursting with tangy yeast, rye and wheat flavors. It made great toast, too — and yes, it was better than cake.

When I was a kid, handmade bread was available all over New York City, and it wasn’t a rarefied delicacy. Everyone took it for granted. It was not a stylish addition to affluent lifestyles; it was a simple comfort food brought here by modest immigrants. But now the ubiquitous corner shops turning out great European breads are no longer so ubiquitous. And nobody’s grandmother would ever have paid $6 for a loaf of bread.

So Zoë and I decided to do something about it. Our book, Artisan Bread in Five Minutes a Day, is our attempt to help people re-create the great ethnic breads of years past, in their own homes, without investing serious time or effort. Using our straightforward, fast and easy recipes, anyone can create artisan bread and pastries at home with minimal equipment.

Traditional breads need lots of attention, especially if you want to use a “starter” for that natural, tangy taste. Starters need to be cared for. Dough needs to be kneaded until resilient, set to rise, punched down, allowed to rise. Few busy people can go through this every day, if ever.

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. 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.

Whole wheat flour: Contains the germ and bran, both of which are healthful and tasty. Together they add a slightly bitter, nutty flavor that many people enjoy.

Bread flour: For chewier bread, substitute bread flour (about 12 percent protein) for all-purpose white flour by decreasing the amount slightly (by about a quarter cup for every 6 cups of all-purpose).

Yeast: Use what’s readily available and buy in bulk rather than packets, which are much more expensive.

Salt: Use non-iodized coarse kosher or sea salt.

Baking stone: Use a high-­quality, half-­inch-­thick stone. The porous stone absorbs moisture from your dough, allowing a thin, crackling, crisp crust to form — one of the keys to artisanal baking.

Pizza peel: This long-handled board helps slide doughs onto a hot stone. A cookie sheet or cutting board will work, but will be more difficult to handle.

Broiler tray: A pan to hold water for steam during baking.

The Master French Boule Recipe

The artisan free-form loaf called the French boule is the basic model for all the no-knead recipes. The round shape (boule in French means “ball”) is the easiest to master. You’ll learn how wet the dough needs to be (wet, but not so wet that the finished loaf won’t retain its form) and how to shape a loaf without kneading. And you’ll discover a truly revolutionary approach to baking: Take some dough from the fridge, shape it, leave it to rest, then let it bake while you’re preparing the rest of the meal.

Keep your dough wet — wetter doughs favor the development of sourdough character during storage. You should become familiar with the following recipe before going through any of the others.

Mixing and Storing the Dough

1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit).

2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.

3. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don’t pat down. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.

4. Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. And relax! You don’t need to monitor doubling or tripling of volume as in traditional recipes.

Baking Bread on Baking Day

5. Prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking to it when you slide it into the oven.

Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on four “sides,” rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends. Most of the dusting flour will fall off; it doesn’t need to be incorporated. The bottom of the loaf will flatten out during resting and baking.

6. Place the ball on the pizza peel. Let it rest uncovered for about 40 minutes. Depending on the dough’s age, you may see little rise during this period; more rising will occur during baking.

7. Twenty minutes before baking, preheat oven to 450 degrees with a baking stone on the middle rack. Place an empty broiler tray for holding water on another shelf.

8. Dust the top of the loaf liberally with flour, which will allow the slashing, serrated knife to pass without sticking. Slash a 1⁄4-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the bread expand during baking.)

9. With a forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the baking stone. Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is browned and firm to the touch. With wet dough, there’s little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or “sing,” when initially exposed to room temperature air. Allow to cool completely, preferably on a wire rack, for best flavor, texture and slicing. The perfect crust may initially soften, but will firm up again when cooled.

10. Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks: You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the two-week period. Cut off and shape loaves as you need them. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.


Tips to Amaze Your Friends

The “6-3-3-13” rule. To store enough for eight loaves, remember 6-3-3-13. It’s 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour. It’ll amaze your friends when you do this in their homes without a recipe!

Lazy sourdough shortcut. When your dough container is empty, don’t wash it! Just scrape it down and incorporate it into the next batch. In addition to saving cleanup, the aged dough stuck to the sides will give your new batch a head start on sourdough flavor.

Variation: Herb Bread. Add a couple teaspoons of your favorite dried herbs (double if fresh) to the water mixture.


Highly Recommended by the MOTHER EARTH NEWS editors:

Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François (Thomas Dunne Books, an imprint of St. Martin’s Press, LLC, Copyright 2007). The MOTHER EARTH NEWS editors whole-heartedly offer a big fat stamp of approval to this incredible cookbook, which proves hands-down that there is enough time in life for baking, and that baking at home can save you hundreds every year. The recipes reprinted here give you just a taste of the numerous treats you’ll be able to create — deftly! — by mastering one simple technique. Check it out for all kinds of troubleshooting tips and many more mouthwatering recipes (Almond Cream Pastry, Chocolate-Raisin Babka or Homemade Beignets, anyone?).


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Post a comment below.

 

plim
6/20/2014 5:25:10 AM
I would like to try this but can I make it without a baking stone?. Since I live alone, the only thing that bothers me a little to put in that much effort to bake a single bread every day.But it is given that all you need is just 5 minutes,. http://www.fixnow.us

Tamara
9/23/2013 9:00:03 AM
I made my first loaf this morning. Mixed up the dough last night and voila! Loaf heaven. I only had to decrease baking time by 7 min. My oven is new and bakes kinda hot. I am waiting for it to cool so I can taste it. :-) Thanks for the recipe and method. Will this also work if I make larger loaf than one pound? And now to eat!

Dan417
8/5/2013 12:34:49 PM

Here is a nice article about the relationship of philosophy to breadmaking.  http://www.grumpybutlikeable.com/2013/07/30/the-simple-pleasure-of-baking-bread/


cherryt505
7/27/2013 8:31:10 PM

For altituders:

I live at 7,500 ft,  I decrease the yeast a little to half the amount called for, and add a few more tablespoons of water.  Most importantly I've found though, is to increase the baking temp 15-25 degrees and decrease baking time by about 8 minutes for every half hour called.  

I'm a beginner bread maker and this recipe came out delicious! Thank you for posting!!

 


cherryt505
7/27/2013 8:31:09 PM

For altituders:

I live at 7,500 ft,  I decrease the yeast a little to half the amount called for, and add a few more tablespoons of water.  Most importantly I've found though, is to increase the baking temp 15-25 degrees and decrease baking time by about 8 minutes for every half hour called.  

I'm a beginner bread maker and this recipe came out delicious! Thank you for posting!!

 


cherryt505
7/27/2013 8:28:52 PM

For altituders:

I live at 7,500 ft,  I decrease the yeast a little to half the amount called for, and add a few more tablespoons of water.  Most importantly I've found though, is to increase the baking temp 15-25 degrees and decrease baking time by about 8 minutes for every half hour called.  

I'm a beginner bread maker and this recipe came out delicious! Thank you for posting!!

 


lyn.freeman.792
5/8/2013 10:02:31 PM

I forgot to mention in my earlier posting....I only used 3 tsp salt NOT 3 TBLSP...and it was perfect...


lyn.freeman.792
5/8/2013 2:34:52 PM

I usually make 'kneaded' sourdough bread, but have just tried your fridge method,but using 3 cups sourdough starter (not 3 tblsp yeast) ...made the mix and put it in the fridge for 24 hrs...took out a piece and shaped it into a freeform round, then put my pizza stone in the oven, put the dough on that and turned the oven onto 230 deg celcius, so that the dough would rise gently as the oven heated...once oven got to temp, I placed a pan of boiling water in the bottom and started timing...it turned out beautifully....doubled in size with a crisp crust and lovely and moist inside...the best part is that my husband gave it his stamp of approval...doesn't usually eat sourdough bread...thank you for the fridge idea guys.

 


Jess Giles
4/13/2013 6:27:51 PM
Absolutely! I keep a stone in my oven at all times but I am not very good with a pizza peel so I bought a vented pizza pan from Wal-Mart that I can use for breads, pizzas, and just about anything else. It works great! Also, if you don't want to spend 20 bucks on a stone, why not try an unglazed quarry tile? You can grab one at a home improvement store for around a buck and it is just as efficient as the more expensive option. Good luck :)

Kathy Kercheck
3/25/2013 2:16:45 PM
I've NEVER baked bread, never touched yeast before, and want to try this. The one thing holding me up is, can this be done WITHOUT a baking stone? Any advice on a sustitute surface?"?

Andrea Mills
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.

GAIL ZIMMERMAN
2/6/2012 6:29:34 PM
In one of your magazines you had a recipe for pumpkin bagels. The recipe looked delicious but I have mis-placed my magazine. Can you please help??

Emma Helms
12/31/2011 10:23:54 PM
can you put the master recipe in a loaf pan to make sandwich bread?

Gina Betcher
12/11/2011 4:05:03 PM
how MUCH water? I'm sorry, the recipe isn't telling me and I would like to know as I can even knead and pound out every day. great for the arms!

Brandy
1/6/2011 5:09:48 PM
Thrilled with the recipe! I think this is bar-non the best recipe I have tried last year. I've recommended it to others.

hhunt
8/23/2010 11:42:32 AM
From the author: The issue of high altitude baking comes up a lot and we address it in the tips and technique in Healthy Bread in Five Minutes a Day. Here is a helpful link:http://www.artisanbreadinfive.com/?p=144

Ping_3
8/22/2010 4:36:29 PM
Help! I live at an altitude of 6300ft, how do I adjust the recipes? Has anyone has experience baking this bread at high altitude? Thanks!

Gary_55
7/28/2010 9:57:20 PM
Tired of having your bread come out looking blackened or too deeply browned on top? I picked up a cheap (but useful) oven thermometer at Wally Mart. I discovered that my oven was almost 50 degrees hotter than the dial setting. Made all the difference in baking.

traci_8
6/16/2010 7:19:14 PM
Hi...I really want to try these recipes...the only problem is I have an electric oven...how do I create steam?

nanaX5_1
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. rise time.

Lisa_82
3/6/2010 10:47:10 AM
I copied this recipe out of the magazine, and while we like the bread, the loaves are much smaller than I expected. Once I form a grapefruit size ball and leave it to rest for 40 min, it doesn't rise at all, so our cooked loaves are grapefruit size. Is this correct? No complaining if that's the way it is suppose to happen, just want to make sure :) I'm not a baker so this is new territory for me!

Joan_26
2/27/2010 10:44:26 PM
I have multiple food allergies and sensitivities. I was wondering what flours you are using in you GF breads in the new book. I can't do any beans (including bean flours) or corn (including Sorghum), and have found that most GF bread recipes include these. I've also learned that with GF recipes, you substitute ingredients at your peril!

shanna
2/9/2010 10:20:55 AM
For the naan also called paratha and roti you can make your own ghee. You just melt unsalted butter over low heat until the milk solids start to caramelize and burn. Then you strain the remaining oil and voila, ghee! shanna

Carole Lewis
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.

Doris_14
1/23/2010 10:09:36 AM
I tried that bread once and it came out good. The only thing i don`t like about it is baking every day and losing a lot of energie by making just one bread!!!

motherreader
1/5/2010 9:14:13 AM
Lisa, You might have better luck with the recipes from the follow-up cookbook, which feature whole grain flours. Just use your home-milled flours wherever it calls for whole wheat. You can read that excerpt here ( http://www.motherearthnews.com/Real-Food/Healthy-Bread-No-Knead-Bread-Recipes.aspx ), and the cookbook is available on our shopping site (click Shopping in the top navigation). -Tabitha Alterman, Mother Earth News

Lisa Bedford
1/5/2010 9:00:44 AM
I'd like to use the flour I get from grinding my own wheat. Has anyone tried this instead of store bought flour and how did it turn out? I'd like to make this later on today.

Sara Mason
12/31/2009 11:13:50 AM
I just found this article and I guess I know what I'm going to be doing this afternoon! It seems like very few people bake anymore. If this tunrs out as well as I hope it does, I might make some to share with my neighbors. Thanks!

Diana_15
11/20/2009 3:33:17 PM
I see in the comments that back in March someone asked about a gluten free version, but I don't see an answer. Has anyone tried this with gluten free flour? I love the idea.

jennifer juniper
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...

Meg M.
9/30/2009 5:03:52 PM
I followed the recipe in the magazine for the artisan bread in 5 minutes a day. At some point in baking my stone cracked in two. The water did completely evaporate. Do I need to make sure that there is water in the pan for the whole baking time? Or is there some other cause? Please advise.

Kevin_3
9/10/2009 9:07:33 AM
We made this bread last weekend. It was easy to make and has a great flavor. We will be using this receipt for most of our breads from now on.

Strider
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.

Strider
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.

Sue _6
9/8/2009 8:46:42 PM
can you cook two of the 1 pound loaves at the same time such as the Wheat Stalk Bread or Couronne?

Alison_4
8/21/2009 12:20:32 PM
I made up a batch of the bread using 50% unbleached wheat flour and 50% regular unbleached white. The dough is really dry compared to the times I didn't use wheat flour. I baked one loaf and wondered what the recommended way is to moisten the rest of the dough before I bake it.

Shelly_7
8/17/2009 12:24:33 AM
Does this recipe use instant yeast or regular? Looking foward to trying this recipe out!!

Amber DeGrace
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.

Patti Fuchs_1
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. ;)

GinaMO
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. Good Luck.

Deb_5
7/6/2009 5:18:53 PM
Help! My first loaf is wonderful!! But each loaf after that doesn't rise much, tastes extremely salty (I add salt per the recipe) and just won't bake through. They turn out"doughy" or burnt if I keep it in the oven long enough. I've made 3 batches so far and each is the same after the first loaf. What am I doing wrong-any ideas? Thanks...

GinaMO
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!

Zach Hensley
6/29/2009 4:27:45 PM
I tried making the whole wheat recipe by cooking it on a stone instead of the pan method. The outside of the loaf was very crispy (very hard) so I took it out a couple minutes before 30 minutes. When I cut into the loaf, however, the middle of the loaf was still raw. I tried cooking it at 450 for 30 minutes instead of the 50-60 minutes at 350 in the recipe because I was using the stone and not a loaf pan. Any help? Thanks

SandraKing
6/13/2009 11:58:39 PM
Lower salt version can be made by reducing the salt to 2 Tablespoons and adding 2 Tablespoons of Honey. My family loves it this way, it reduces the salt flavor, but it isn't noticeably sweet. Based on TonyF's figures this would give about 670mg of sodium per 100 grams of bread (about a quarter of your daily allowance)

Beverly_10
6/12/2009 2:51:11 PM
I have been making my own bread almost exclusively for some time now due to the poor quality of store bread and health concerns for my family. This was a wonderful find as it has made my job as family cook much less strenuous. I have found that most of the white flour in the basic recipe can be switched out for a really good whole wheat. My preferred variety is the King Arthur, I have not found any other that will work as well.

bo_2
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.

Leslie_14
4/8/2009 3:35:50 PM
Hi. I live at @ 7,000 feet above sea level and lately I've found that my dough is not wet enough. Do I need to do something different at this altitude? The taste is great and my family loves it but I've been adding more water. Also, question 2... How do you freeze the dough to bake later and how long will it last in the freezer. Thanks!

Mary_75
4/7/2009 3:28:39 PM
Love this bread, too! I am interested in how exactly the english muffins are made; how big to shape, temperature and length of baking, etc..

GinaMO
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!

Gary "Wiz" Burns_2
4/7/2009 10:49:17 AM
This bread is Great!

TonyF
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?

Alison_3
3/31/2009 9:07:31 AM
I just made some English Muffins from this dough. Amazing!

bree
3/30/2009 10:44:16 AM
I am new to cheesemaking, and trying to find ways to use my leftover whey. Does anyone know if you can use whey instead of water? I assume you can - but how long does whey keep in the refrigerator?

Lisbet
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.

V. Bush
3/24/2009 1:17:59 PM
But can this be converted to be a gluten-free recipe? It sounds great and simple, but I'm concerned it won't work with a flour (or flour mix) that doesn't have gluten. What about Artisan gluten-free bread, Zoe?

km_2
3/23/2009 10:44:17 PM
the main artisan bread recipe...doesn't tell you how long or what temperature to bake it...or how much to bake from the 6-3-3-13 recipe...???

diane_2
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!!!

Bill Deutermann_2
3/6/2009 2:17:33 PM
Bought King Arthur flour in bulk, and 1 pound of yeast the same. Eureka! 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?

Bill Deutermann_2
2/27/2009 2:42:54 PM
The loaf that I left to rise is now baked, and it is crusty and delicious -- but only about 2 inches high. I am going to toss all of my yeast and flour and buy fresh, as they are about two months old. I'm also going to try kosher salt instead of sea salt, and bake the bread in an electric oven. So many people seem to like this recipe that I am determined to find out why it is not working for me!

Bill Deutermann_2
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.

mflynn5720@sbcglobal.net
2/16/2009 3:36:33 PM
I love, love, love this bread! All of it! 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.

Hazel B_1
2/14/2009 11:47:07 AM
Has anyone tried adjusting this recipe for high altitude (>5000ft here in Denver)? I'm new to bread-making and haven't had much success trying to adjust recipes to high altitude. Thanks!

Saija Montjoy
2/13/2009 3:56:09 PM
I enjoy the kitchen,trying something new, and sharing what I learn while I'm elbow deep in flour or spoon to my mouth, but the 5min a day, boule, artisan bread brought everyone in the house to the kitchen. "what smells so good!?" all i can say is it taste just as good as it smells! simple, i had no trouble at all with this bread and I'll not be able to forget the recipe due to the demand of the taste buds that live here.

laura_2
2/10/2009 7:00:33 PM
I tried making the Whole wheat sandwich Bread. It taste wonderful but it was not as light (the texture) as I thought it would be. After mixing the ingredients the recipe said it woul d flatten on top. Mine did not. Could this be why it was heavier? And is the bread suppose to rise a second time after you take it out of the refrigerator? Mine did not. Thanks

ArmyWife78
2/10/2009 3:55:20 PM
I LOVE THIS RECIPE!!! I don't buy bread anymore. I love this. It's a simple recipe and it's GREAT bread. This makes enough to even make a nice loaf for a gift or a potluck.

Sara_3
2/10/2009 10:16:23 AM
I do not buy bread anymore. This recipe has saved my family SO MUCH MONEY, given that the only type of bread we would eat was generally over $3 a loaf. The loaves are a little more than $.50 a loaf for me, but still extremely cheap for great tasting fresh bread. The kids' favorite after school snack is fresh baked bread with strawberry preserves! Now, if I could just make my own preserves...! Thanks for the article, it has helped a lot!

miabee
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? Thanks!

Nicole A.
2/6/2009 2:00:08 AM
This recipe is wonderful! it's been a huge hit with friends, and my family now expects fresh bread daily, which is incredibly easy to do! I was a bit intimidated at first because I didn't have a stone to cook it on, but I ended up using an aluminum pizza pan, and it comes out perfectly every time. I also do not put a pan of water under it as it cooks, and again it comes out perfectly. I just received the book yesterday, and can't wait to try some of the other recipes!

R_1
2/2/2009 12:58:50 PM
Is there a way to make this a "perpetual" recipe, in other words never have to make a "starter batch" again?

motherreader
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: http://www.motherearthnews.com/real-food/the-science-behind-dutch-oven-bread.aspx -Tabitha Alterman, Mother Earth News

Kamala Land
2/1/2009 11:37:23 PM
The recipe is WONDERFUL! We feel like we're eating at an expensive deli. I make it on a regular basis! I've always had a difficult time with regular bread, the kneading, etc, and it never turned out right. This was not the case with this recipe! It turns out great EVERY time.

Leslie Hellriegel
2/1/2009 4:39:58 PM
Regarding the recipe for Artisan Bread in your Dec2008/Jan2009 issue: Wonderful! Fabulous! 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. Perfect!!! We've had 3 pizzas with planned-overs. Perfect! 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

John Arrowood_1
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.

Nancy_5
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!

TeresaS
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?

motherreader
1/26/2009 8:54:48 AM
Hi Angel, You'll be glad to hear that the authors of "Artisan Bread in Five Minutes a Day" are currently working on a new book of healthy artisan bread recipes that will include some gluten-free versions using the same easy technique. We will likely run an excerpt from that book closer to publication, so please check back in the coming months. Thanks for your interest! -Tabitha Alterman, Mother Earth News

Angel_2
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. Thank you.

Vickie_1
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... vickie

Dianebhlph1
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. Easy!

Christine Phillips
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!

hhunt
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

Amanda_4
1/18/2009 3:23:40 PM
Has anybody tried this without using a baking stone and peel? I'm planning on trying this, but will be using a cookie sheet sprinkled with cornmeal, since that's all I've got.

Kristy_1
1/18/2009 8:49:54 AM
I LOVE THIS RECIPE! It always comes out tasty and is great when used to make a huge loaf of dinner bread to entertain guests. Just add some dipping oil! I gave it a special touch by sprinkling some colby jack cheese, a dust of garlic powder and parsely flakes for added looks! People will be amazed at how easy this recipe is to make!

Bonnie_1
1/17/2009 1:34:35 PM
We made the white bread and really enjoy it. Tried the wheat bread. Tastes good but it didn't rise at all. What went wrong? Any ideas or suggestions?

Bonnie_1
1/16/2009 9:43:48 AM
We really like the white bread(we use bread flour). Have tried the wheat recipe, tastes good, but did not rise at all. Anyone have any suggestions? We considered using gluten, will this work?

Jeff Martin_4
1/12/2009 12:02:09 PM
I loved this article, I have made the no Knead bread recipe several times. Both with regular flour and whole wheat. What a great way to get fresh bread anytime you want! Thanks MEN! Jeff

Bill Goodrich
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. Wow! 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.

SteveR
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

Gordon von Miller
1/6/2009 3:23:01 PM
RE: Fresh bread five minutes a day. It does work, but it makes HEAVY bread. However bread machine bread beats it 10 ways. You just have to knead bread. I of all people would love to make kneadless bread. I love my cheap old bread machine. Gordon

tleary_1
1/6/2009 12:15:15 AM
Wonderful Recipe. Since I received my latest copy of M.E.N., I’ve made about 8 loafs of bread and also purchased the hard copy of the book…

Carrie_1
1/3/2009 8:23:59 AM
I love this idea! However, I'm having a hard time getting my dough to keep shape with the boule recipe. I followed all the directions but it still is 'gloppy' for lack of a better word. Is there something I can do to thicken it so it will form a ball? (I couldn't even pull the four sides to the back for shaping)

Carrie_1
1/3/2009 7:46:39 AM
I followed all of your instructions for the 'boule' but my dough will not hold it's shape. I made the dough last night and it has been in the refridgerator since then. This morning when I went to prepare a loaf it was more the consistancy of a liquid than a solid (though it did stay together in a 'ball' it is rather flat on the prep board.)

Joan Barry
1/2/2009 12:14:27 PM
AN INTERESTING RECIPE... HOWEVER, IT SEEMS VERY HIGH IN SALT... MOST OF MY OLD RELIABLE RECIPES CALL FOR MUCH LESS SALT AND IN A HEALTH-CONSCIOUS WORLD... WAS THIS AN ERROR OR IS IT INTENDED TO PRODUCE A SALTY DOUGH? IS THE SALT ELEMENTAL TO THE LONGER STORAGE IN THE REFRIGERATOR? ANYONE ELSE CONCERNED ABOUT TOO MUCH SALT? JOAN

Kristine_2
1/1/2009 4:00:17 PM
I love this bread recipe!!!!!!!!!!!!!!! I replace a little less than 1/2 of the flour with whole wheat and still get a tasty light loaf with a great crust. I did make one rather stupid mistake (we all have our moments...) preheating a glass pie pan and pouring hot tap water in it does not create steam; it creates approximately one thousand tiny shards of glass. Oops. Keep up the great work!

Elaine_2
12/30/2008 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!

Geoffrey Taylor
12/30/2008 9:02:59 PM
A magnificent article, and I'm buying this book immediately. Just tossed out my last loaf of moldy store bread, that wasn't intriguing enough to finish. Making real bread is one economic step that every family can take to save money. This information makes it easy.

marty Hays
12/24/2008 3:09:36 PM
Tried the bread recipe, and I think followed it to the letter...alas, when I baked it came out like a curling stone... Help! Anyone have any ideas of what might need to be adjusted to make it ...a tad more poofy, less dense(ie, the size it went in the oven was the size it came out..seems like it should have risen? a bit more? Any suggestions? I am determined to add baker-of-(edible!) bread to my resume. thanks, folks! Marty

Mrs. Kloub
12/19/2008 9:49:25 AM
In the Dec '08 magazine, you had a great article on 5 minutes a day bread. BUT! In step no. 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. Add to it? 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. Thank you!

Richard J Potts
12/17/2008 8:56:45 AM
I have used this reciept for several weeks now and it is great. Since it is just my wife and I pull off enough dough to make 4 rolls. Great with soup,stew or just a salad. Company coming make a bread loaf.

William Moore_1
12/15/2008 10:16:40 PM
Five Minutes a Day for Fresh-Baked Bread The recipe was easy but I got lost on the baking... Need more pics, what is a pizza peel? Can I just shape the ball and bake for 30 mins at 450? I will know in a few, got one in the oven but not rising like I thought it would... Thanks!

SteveR
12/15/2008 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

Ruth_2
12/14/2008 8:01:41 AM
too much salt.

Clifford Jones
12/13/2008 2:41:59 PM
Have made the Easy Crusty Bread as well as the pecan sticky buns with excellent results the first time on each. The bread has a different texture and a lighter crust than the No Knead Bread. Wonder if this recipe could be incorporated with the procedure using the dutch oven rather than the "piazza peel." Either of the recipes is par excellance and goes too well when hot and lathered with butter. Thanks for the article!

ratcat
12/10/2008 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. What a mess! It stuck to everything. I don't know how anyone was able to "cut off a piece of dough

HomemakerAng
12/10/2008 2:01:54 PM
http://eclecticculturefarm.blogspot.com/2008/12/6-3-3-13.html I tried it and loved it! Family too! We live 100% off grid so you may also enjoy our blog! Homemakerang

Dwayne_2
12/10/2008 9:06:02 AM
@ Heather: You could always make another batch, leave the salt out and mix it in with the salty batch. I'd guess that your sea salt is a finer grain than table salt and would therefore measure differently (usually 25% less sea salt/kosher is needed than table salt). This was the 6-3-3-13 that I pulled out of a sidebar in the magazine, so make sure you have around 10 Qt of space for it to rise.

Heather_2
12/9/2008 1:43:14 PM
I used the recipe in the magazine article calling for 3 cups water, 1.5 tablespoons of salt (I used sea salt), i.5 tablespoons of yeast, and 6.5 cups of flour. Everything went according to the article, but when I tasted it, it was so salty that I had to throw the whole loaf out. Now I have the rest of the too salty dough in my fridge. What happened here? Should it have been teaspoons of salt instead of tablespoons? Is there anything I can do to save my dough?

Gale_1
12/9/2008 7:26:59 AM
Wonderful! Not only can we have fresh baked bread, without the daily kneading, but our fresh pizza dough is always ready and waiting. Thank you....and my family thanks you!

Barrie_1
12/8/2008 10:26:16 PM
The possibility of truly fresh bread every day is soooo intriguing! Our problem is difficulty digesting gluten, so I wonder if gluten-free or low gluten flours would work for this method. Does anyone have an answer for us?

Sue Mo
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!

Dwayne_2
12/6/2008 10:04:23 PM
This is a wonderful recipe. However, the math for the 6-3-3-13 in a 5Qt (maybe 5 GALLON!) container doesn't work out. 13 cups of flour is 3.25 quarts. not counting the extra 2 cups of volume that 6 cups of water adds. Then bread usually doubles it's volume in a rise. So this fills an almost 7 Qt. container. I tried a half batch in a 5 Qt. and it was getting close to the top. I did the whole batch and ended up splitting it into 2 5Qt. containers. Did I misread something?

Mark_7
12/6/2008 11:09:09 AM
Thank you for the excellent recipe. 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.

tracey_1
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!

BARBARA GILLIHAN
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.

JEANNE AUSTIN
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.

Jennifer_3
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. Time=<1 minute Resting: 40 minutes, smeared dough with olive oil to prevent drying. Scored cold dough with pizza cutter. No extra flour needed. Active time required=1 minute. Baking: Could not slide dough off baking pan, used spatula. Electric oven. 450 degrees F. 30 minutes. On pizza stone. Broiler rack on bottom shelf with 6 cups of cold tap water. Active time required=2 minutes. Cooling: Wire rack used, bottom of the loaf was wet. Active time required=<1 minute. Results: Small, flat loaves of very brown bread. Vague sourdough notes along with hints of garlic (maybe due to Chicago air). Crust was crisp, difficult to slice into. Inside was soft, dense and chewy. Tasters (3) agreed that flavor and texture was better than bread machine results, but modifications will be needed to convert from artisan bread into sandwich loaves. Taste and texture improved with subsequent loa

Rachel_4
12/3/2008 8:09:24 PM
I'm relatively new to bread baking, and found this bread to produce nicer, more consistent loaves than the dutch oven "no-knead" bread recipe from M.E.News published previously. However, I find this recipe to be very salty. I'm still on my first batch of dough, so I don't know if I just mis-measured, but I was wondering if anyone else had noticed that? I used 1.5 tablespoons Morton's coarse kosher salt, as per the master recipe in the magazine on page 48.

Monika
12/2/2008 7:25:31 PM
As for all recipies with yeast can you please tell me how much of fresh yeast I should use? Or what is conversion factor for dry yeast versus fresh? Thank you in advance:)

Chris_6
11/30/2008 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. bread title. 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.

Katherine_3
11/28/2008 1:59:12 PM
A friend gave me Artisan Bread in Five Minutes A Day as a birthday present last year---what a wonderful gift it has turned out to be. I've really enjoyed making this delicious bread from scratch. There's nothing like the smell of warm bread filling up my apartment in the midst of a winter snowstorm! I've really enjoyed trying out the Artisan Bread's variety of recipes---they're extremely easy to make and have distinctive flavors and textures.








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