I checked this out at the library and after trying out a recipe or two, I bought a copy to call my own. If you want more info, here’s an Amazon.com link to the book: Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.
After my last bread baking experiences, I was curious how you could possibly make a loaf of artisan bread in just five minutes. With this method, all you have to do is mix up a few basic ingredients (flour, yeast, salt and water) and refrigerate the very wet dough until you’re ready to use it. Once you have the dough in your refrigerator, it takes less than 5 minutes of actual work to get a loaf ready to go in the oven.
When you’re ready to bake, you just pull off a hunk of dough from the batch and shape it.
The shaped dough needs to rise on the counter for approximately 40 minutes before baking.
Right before baking, slash the dough and put it into your hot oven along with a cup of water in a hot pan for steam.
The loaf comes out with a perfect crust and is just delicious inside. I wish this blog has smell-a-vision and taste-a-vision because this bread is amazing. My entire family loves this. One batch of this dough makes four 1 pound loafs. It’s so easy that I can start a loaf a couple of hours before dinner and have fresh bread on the table several nights a week.
My grandma baked all of her own bread. I know she’d be proud to see me now!
What have you baked lately?
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Edited to add by popular demand: The following ingredients will make 4 one-pound free-form loaves: 3 cups lukewarm water, 1.5 TB granulated yeast, 1.5 TB coarse kosher salt, and 6.5 cups unbleached all purpose white flour. Just mix it all together in a resealable, lidded plastic food container. When it goes into the refrigerator, cover it loosely, but not with an airtight lid. Seriously, you should check out the book though. It’s full of great stuff!