Amazingly easy, incredible bread – and cookbook GIVEAWAY (winner named – see 3/19 post)

I own a cookbook that has a recipe titled “Best and Easiest Home-Baked Bread.” The recipe has you mix up a starter and let it sit 2 to 8 hours; make a sponge and let it rise 4 to 8 hours; knead more flour into the sponge to form a dough (by hand, mixer or food processor); let that dough rise an hour; turn it out into a bowl or basket so the loaf can rise; heat the oven to 500 degrees and put cornmeal on a baking stone; slash the loaf — and bake. The next time you want bread, do it again.

Don’t get me wrong. That makes a good loaf of bread. But I think I’ve REALLY found the easiest and best way to make the easiest and best bread — not to mention pizza, sweet rolls and other things I haven’t even discovered yet.

My new method is a hybrid of the no-knead bread I wrote about last year, and the methods described in the wonderful cookbook Artisan Bread in Five Minutes a Day. The latter has all the information you need to make many different varieties of bread, from bialies to whole-grain to sweets to … you name it. Honestly, I haven’t delved completely into the book, because I have been hung up on the perfect bread.

Read to the end to win a free, autographed copy of “Artisan Bread in Five Minutes a Day”!

Where the melding comes in is in the baking process. Artisan Bread in Five calls for you to put the loaf on a stone, spritz the oven, etc. Those steps make for a great bread, and for a special loaf I’m willing to do them. But for every day, I find all those steps so time-consuming (and likely to burn my clumsy hands) that years ago, I gave up and started buying my bread at Costco.

But by combining the two, I haven’t bought a loaf of bread in weeks and weeks.

The only caveat: You must mix it one day and bake it on another day. The days don’t have to be consecutive, but you do need to give the dough time to grow.

Here’s how to do it:

Mixing day:

1. Get a container that can hold several quarts of dough. This is a 2-gallon plastic container with a lid, from Wal-Mart. I contemplated using a glass jar (perhaps my old pickle crock that has no pickles in it), but the dimensions of this one mean it takes up little space in the fridge.

Add ingredients as follows:

  • 3 cups of warm water
  • 1 1/2 tablespoons of yeast
  • 1 1/2 tablespoons of salt
  • 6 1/2 cups of flour. The recipe calls for all-purpose flour. I usually bake bread with bread flour, which is a higher-protein flour that typically makes longer strands of gluten. And I like a little bit of whole-grain tooth. For this recipe, I’ve generally been using 1 cup of whole wheat flour (ours is stone-ground and quite rough), 1 1/2 cups of bread flour, and 4 cups of all-purpose flour. Experiment with mixtures you like.

(The book describes a mnemonic device to remember quantities: 6-3-3-13. That stands for {*EDITED* to be correct! Thx Jessie!} 6 cups of water, 3 tablespoons of yeast, 3 tablespoons of salt, and 13 cups of flour. HALVE this for one batch of dough … or make a huge batch in a bigger container.)

2. Stir up the ingredients until everything is damp. If you live in a dry climate and your flour seems exceptionally dry, add a little bit more water (a couple of tablespoons). Don’t worry about being super thorough — overmixing isn’t necessary. This should take about 2 minutes.

3. Put it in the refrigerator. Overnight is good. A full day is great. Up to a week or two should be OK. This is what it will look like after it’s been chilling and rising:

Baking day:

1. Get the dough out of the fridge. You’ll want a nice, peaceful, nonstick surface for your dough to rise on. I like to use a Silpat mat — it is nonstick, nontoxic, reusable, heat safe, and flexible for easy dough-dumping. (I got mine 10 years ago at New York Cake & Pastry, which is stamped on the mat, making them a useful souvenir of my time cooking in NYC.) If you don’t have a Silpat, you can use the counter, a towel or a small plate or cutting board.

2. Dust your rising surface with a good coat of flour. Any kind will do.

3. Pull off a hunk of dough. Again, the book gives fabulous guidelines: A piece the size of a grapefruit is about a pound. A piece the size of a cantaloupe is about 1 1/2 lbs. I use a piece probably closer to 2 pounds — the size of a really big cantaloupe, or maybe a somewhat petite honeydew. The book suggests cutting the dough; mine usually tears easily and doesn’t require cutting.

Set the dough on the floured surface. Flour your hands. Shape the wad of dough into a round loaf just like this:

4. Cover the dough with a towel and let it nap for a while. How long it rises will depend on how warm your kitchen is. An hour is sufficient if it’s warm (75-80 degrees and up). My kitchen is usually freezing (60-62 degrees), so I leave it out about 2 to 3 hours.

5. About 25 minutes before you want to start baking the bread, put your covered heatproof pan in the oven and turn the oven on to 450 degrees Fahrenheit. (My pan is a Williams-Sonoma covered cast-iron Dutch oven skillet that my co-worker Jill, God bless her, gave me in 1992.) I like to put the pan in the oven when I start the bread rising, long before I turn the oven on; otherwise, I am prone to forget it and just heat the oven sans pan. We leave our pizza stone in the oven all the time, so that’s the surface that you see under the pan.

6. When the oven is preheated, uncover your dough. It doesn’t look too much different — just a little bit taller, softer and more refreshed after its rising “nap.”

7. I bend the edges of the Silpat around the dough to shake as much flour close to the dough as I can to minimize the mess. Take the pan out of the oven (careful! It’s SO hot) and remove the lid. Carefully dump the dough into the pan. What was the bottom will be on top, with some rough edges showing. That’s OK! It will all work out in the end.

8. Bake for about 30 minutes. Then open the oven, take off the lid, and let the bread keep on baking for about 20 minutes longer. (Notice how those rough edges have made a gorgeous crown on the bread.)

9. It comes out of the oven brown and amazing!

10. Gently (and carefully!) tip the bread out of the pan and let the bread cool completely on a rack.

12. Slice it and enjoy the texture. It should be moist, chewy and crusty — perfect for toast, sandwiches or just scarfing down with butter. (For the butter, check out this post.)

Please note that it has probably taken you almost as long to read this post as to make the bread!

Tip: For breads with a firm crust like this, you don’t even have to wrap them up to store them for a day or so. Just set them with the sliced edge down on a clean cutting board and slice as needed.

What else can you do with this dough?

The short answer: What do you want to do?

So far, we’ve used it for:

  • Sandwich bread. Instead of forming a boule, stretch the dough into a rectangle, about 8″x10″, with your hands. Roll it up from one short end and place in a greased loaf pan to rise. Bake (by itself at 375F, or pop it into the oven with the boule) for about 40 minutes. Knock on it to see if it’s done — if it sounds hollow, it’s ready. Brush the top with butter or oil before or right after baking if you want a non-ashy finish.
  • Pizza. Mr. Cheap is a champion pizza maker, and this dough makes the best (and easiest!) pizza dough ever. No starting dough after work (even though that is fast). Just grab a lump from the fridge, roll it out flat, top it and pop it in the oven, either on a pizza pan or using a peel and sliding it onto a stone.
  • Little rolls from the last bit in the container.

  • Baguettes — stretch the dough into a rectangle, roll it up from the long side, pinch the bottom together, elongate the ends and let rise in a baguette pan. Slash the top (I think I forgot with the ones in the photo!) and bake at 450F for about 25 minutes. (For this one, because the steam won’t be trapped inside the Dutch oven, and a crispy, firm crust is necessary, I did use a water bath in the bottom of the oven. The steam helps form a hard crust and seal moisture into the loaf. Fill a metal pie pan with about 1″ of water and place it on the bottom rack when you preheat the oven.)

  • And of course, I made the pecan rolls from the book. They’re as good as they look!

Then what do you do?

This might be the best part: When you use up the last bit of dough, you … start again.

No washing the container. No scrubbing little bits of sticky bread-dough goo out of the bowl, out of your sponge or brush, out of the sink.

And on about my fifth batch, the container has begun to develop a faint, wonderful sourdough aroma. No-hassle sourdough? That’s phenomenal! Just begin again with the ingredients, mix it together, and wait for your dough to get more and more delicious.

(but please note: If you forget your dough, or your container with dough in it begins to develop any suspicious colors, aromas, etc., please do wash and sanitize the container and start ALL over.)

The only drawback?

I’m afraid we’re spoiling our 7-year-old and creating a bread-snob monster. This week, I found a loaf of store-bought sandwich bread in the freezer and brought it in to use up in toast and sandwiches. Yesterday, her lunchbox returned home with what looked like her sandwich … minus the innards — just the two half-slices of bread resting neatly together in her box, the cheese gone from inside.

“What’s up with the bread?” I asked. “You didn’t like your sandwich?”

“The cheese was good,” she answered. “But the bread … I really didn’t like it. It was neither warm, nor crusty.”

So parents, beware — but I think the price is worth the suffering.

Enter the giveaway

The Artisan Bread in Five Minutes a Day cookbook includes information on how to make a same-day loaf, rye bread, bread with nuts, seeds or other goodies, whole wheat bread, corn bread, flatbreads — and a lot of great-looking recipes using those doughs. It also includes all the details you need to bake perfect bread yourself.

Want a copy? Leave a comment below by the end of the day Wednesday, March 18, and you’ll be entered in the random drawing to win a free, autographed copy of the book from the authors, Jeff Hertzberg and Zoe Francois! Be sure to include an e-mail address, either in your login or your comment itself, so we can contact you if you’re the winner!

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355 thoughts on “Amazingly easy, incredible bread – and cookbook GIVEAWAY (winner named – see 3/19 post)

  1. Kristen says:

    I’ve been making the No-Knead Dough recently and it works great with the new schedule imposed by my 4 month old. I’ve had the Artisan Bread in Five Minutes a Day cookbook recommended to me, but haven’t had a chance to see it yet. Your combined methods seem great & will lead to even more bread making in our house. I would love to win a copy of the book!

  2. Kate says:

    Thanks for sharing your tips for making homemade bread. We’ve been looking for ways to save money and eat better, so this is right up our alley!

  3. Michelle says:

    Mmm… warm bread… I’m with your daughter…… I’d rather go without bread at all if it isn’t good bread!
    Would love to win a copy of this cookbook – I’ve been enjoying the NoKnead recipe and have passed it on to numerous friends and family members… it has made breadmakers out of most of them… even the least confident ones!

  4. Krista says:

    LOVE no-knead bread; using the basic recipe for pizza crust is AMAZING and is SO GOOD done outside on the grill!!

  5. sylvia says:

    I love it! It’s yummy and fun. I haven’t found a recipe in the book that I haven’t liked yet. Everyone loves the pizzas (I think we have those about once a week). I’ve been baking this way for about two months, and I would love to have a copy to give to my mother.

  6. Kaoru says:

    I’ve always been tempted to make bread myself- having this book will finally “force” me to get started!

  7. SavvyChristine says:

    Hello! I would appreciate not being entered in the contest — I just wanted to say I enjoyed this post a lot. This must be one of the easiest bread recipes I’ve ever seen. Bread-making is so scary for a lot of people that it was nice to see this demystified in such an easy way. Thanks!

  8. Lisa says:

    I have been wanting this book forever and reading your post only made me want it more!!!! Everything looked delicious!!!

  9. Theodore Scott says:

    I am on my 5th or 6th batch of this bread. I found the master recipe in an issue of Mother Earth News.

    So far, I have made sandwich bread, rolls, baguettes, and pitas.

    I would love to win the book and explore the rest of the recipes.

  10. JoshAM says:

    I made this basic recipe once already and was amazed, although my crust didn’t turn out… well, crusty enough. But I really want the book and my library doesn’t have it, and I’m student, so I’m too cheap to buy it. Now I’m crossing my fingers I can win one.

  11. Jessie Johnson says:

    Count me in on the book giveaway. BTW, I think you’ve got the 6-3-3-13 mnemonic device backwards: seems to me it should be 6 cups of water, 3 tablespoons of yeast, 3 tablespoons of salt, and 13 cups of flour. The way you have it listed with 6 cups of flour and 13 cups of water would make a pretty thin batter. Pardon the correction; just thought you might like to know.

  12. Lauri Nemetz says:

    My husband just took saw this book while browsing at the library – if the recipes are half as good as the pictures — should be a delicious result.

  13. Nihal says:

    I really enjoyed your post with detailed photos. Now it makes more sense. But how about not letting it sit there for 2 hours and put it cold oven?
    I want the book, hehehe..

  14. Melissa Mikus says:

    A note on rising time…since you only actually NEED to let the dough rise for 2 hours after mixing, I’ve found that it’s really handy to do it on a Saturday morning, go do other stuff, and after the 2 hours has passed I can make a quick loaf before popping the rest in the fridge. Om nom nom.

    You should try the white sandwich bread and the buttermilk loaf from the book. Those both make GREAT sandwich breads that your kid will love.

  15. Myrianne Gagnon says:

    I love home made bread. I’ve had a bread machine for some years, but I did not like the fact that it used a lot of sugar. And the day after, the bread was all dry and not that good… I am really found of that easy method of bread-making!
    MG

  16. Jeannie H says:

    I have seen this book at Barnes & Noble and am EXTREMELY interested in it since due to my constant procrastination we have been bread free for almost a week. For the most part the only bread we eat is home baked so this will save me LOADS of time, save my husband LOADS of complaining and give us both a bit more shut eye since my loaves almost never are done before midnight. Thanks for the recipie, I will be trying it tonight, well the dough anyways. Oh yeah and I am glad to hear that there are more bread snobs out there other than us. *high fives to all the bread snobs*

  17. jmisgro says:

    That recipe sounds like work but it certainly looks delish. My recipe is easier but I think I will gives yours a try.
    I do love a good sourdough. The bagettes are beautiful!

  18. Stormie says:

    I just found this recipe and it is a godsend. I had been baking homemade bread for a few months now through the Bread Bible – with great results. The only problem was that if I didn’t prepare my starter in advance, we would be breadless for the day. This bread is comparable in taste and texture and SO much easier. It is doable, and definitely much better (and cheaper) than the store bought variety. I had to laugh at the 7 year old who has turned into a bread connoisseur – my 2 year old boy loves the bread mostly because he knows no different. I think it is great to raise kids who have an appreciation for good homemade food. Of course I’m going to be the worst mother-in law when he gets married because he will always say to his wife, “That’s not how MY MOM did it…” 🙂

  19. Michelle says:

    I borrowed this book from the library and mixed up my first batch of dough last night. We’ve got a snow-day today and I can’t wait to bake a fresh loaf for lunch!

  20. dafogle says:

    Interesting how you’ve adapted the two recipes/techniques. I love bread and have been making bread from Artisan Bread in 5 minutes a day since last summer. It’s a fabulous cookbook. I’d love to have an autographed copy!! I’m anxiously waiting for the release of their second cookbook.

  21. oshngrl says:

    Great post! I am with the little bread snob! I don’t want bread unless it is good bread- probably because my mom used to bake fresh bread for us when we were kids and esp after spending 2 weeks in Germany! Thanks for the easy recipe. I am dying to try it!

  22. bettie says:

    Would love to enter and win a copy of your book – thanks for the great recipes! I substituted a cup of dark (Trout River Brewery’s Chocolate Oatmeal Stout) beer for a cup of the water in the rye bread recipe. It was awwesome!

  23. Anna says:

    I love this book! I make this bread several times a week. Quite often, I spend hours making dinner and five minutes making bread – and my husband compliments the bread more enthusiastically than anything else on the table. When guests come, he tells them “Anna made the bread from scratch!” and then almost as an aside, he adds “and she made everything else here, too” This bread is phenomenal, it makes our lives happy!

  24. Beckett says:

    We’ve been sporadically doing the no-knead bread for the last several months, and I have tried to make it a regular routine, but we’re not quite there yet, so this book would be a help, and your blog entry provides me some food for thought, as it were. Better your child be a snob for good bread than not eat any that isn’t perfect manufactured loaf shape!

  25. istgrrl says:

    WOW! I must admit, with a family of five and working full time, I’ve had problems finding enough time in the day to breathe. However, kids grow up and, with the oldest now in college, I’m starting to rediscover those things I always wish I’d started. This post (the link given to me from a friend on twitter) reminds me that I love fresh baked bread, and that I now have time to revisit this skill. I enjoy my time in the kitchen, and this is great incentive–especially when it doesn’t commit me to hours and hours I might not have.

    Thank you! I’d love a copy of this book, so I hope you pick me! istgrrl at gmail dot com

  26. Patricia says:

    I checked out the book at the library and perused it. It was wonderful, however for me to use it I would actually have to own it so I could refer to it whenever. I must say, looking at your baguettes actually made my mouth water! I have made them in the past and it was an all day process. I will definitely try your method, thank you.

  27. Ann says:

    Have given this book away 3 times now…. so I need a new copy for me!

    I love this bread, this method, everything about it.
    Please refer people to the AB5 website since the authors are continually adding new techniques and new info.

    If chosen, this book will be well used, until I find I need to give it away again!

    Thanks!

  28. Peggy Hanson says:

    I have been baking bread for years and was absolutely blown away by this process. It is SOOOOOOeasy! and I now have made almost every recipe in the book.
    There is absolutely no reason for not baking home made bread
    Peggy

  29. Laura J says:

    My daughter turned me onto the web structions for this bread, and I gave a copy of the book to her when she was having beginning of the semester blues. I would love one myself. Even the basic recipe is good (and I have used it on the same day, after a 2 hr initial rising).

  30. Robin says:

    this makes the best pizza dough I have ever had. I keep borrowing this book from the library and would love to have it for my own.
    thanks for the opportunity.

  31. Mary R says:

    I’ve been working through a library copy of this book, and have loved every recipe I’ve tried. The authors don’t give “cast iron pot” directions, a la Jim Lahey (from what I understand, they were writing this book before his no-knead recipe hit), but the cast iron method works better for me than their “throw water in a broiler pan” method. My oven holds NO steam whatsoever; the cast iron method fixes that.

  32. Suellen says:

    I really appreciate the pictures – I tried to make the bread, and clearly did something wrong. I am going to study this blog entry and try to do it right next time.
    The book would even make it easier!!

  33. Melissa says:

    So, I just ate, and yet I’d love to get my hands on some of that bread! If I don’t win, you’ll make me some pecan rolls and deliver them to the office, right? 🙂

  34. Dawn says:

    I bake bread every weekend, it is an all day process with a sponge, two full rises, a shaping rise then baking. It is a pain to have to be home so much, though the product is well worth it. I would be interested to see how this bread compares to what I have been doing.

  35. Nina says:

    If it’s going onto my hips ….. it has to be good, and this basic Master Recipe and it’s variations are great.

  36. isabelle says:

    I look forward every morning to discovering your new blog!!!
    This one, just like the others, is simply won-der-ful!!!
    Thank you, thank you, thank you for this recipe!
    I am a French native (i.e. a bread snob and a bread addict pretty much from birth!!!).
    Can’t wait to get baking!

  37. Dani says:

    I love this book more than I can say. I would love to win a copy to pass on to my bff. She’s still using traditional methods. I feel sorry for her every time I drop around and see her kneading.

  38. Nina says:

    How many quarts is your cast iron dutch oven? I have two Le Creusets, one is 2 quarts and the other is 3/5 quarts. Most of the time I make a 1 pound loaf, grapefruit sized dough. Can I use the 2 qt. for this or is it too large?

  39. Nina says:

    oooops, should be 3.5 quarts not 3/5. Have you tried making the smaller loaf – l pound of dough? The 2 pound loaf is too large for two people …. maybe not too large, but we would probably sit down and eat the whole thing right then and there 🙂

  40. cheaplikeme says:

    @Nina – I bet mine is about 3.5 quarts — certainly at least 3. It is too well-loved for anything on the bottom to be legible. My dough doesn’t spread out over the entire bottom of the pan; instead it spreads slightly and then rises up, so a 1-pound loaf in the smaller pan ought to turn out all right.

    The Artisan Bread in Five Minutes a Day blog today also suggests putting a cover over your loaf on a baking stone, which might be an alternative.

  41. Jeanie says:

    I have been wondering if it really is so easy to have fresh baked bread around all the time. Clearly, it is. 🙂 I’d love to have a copy of this book.

  42. Mary Ann Torres says:

    Hi I am looking for an easy way to make bread. I have a problem with some flours so I will be using Spelt flour I am sure it will work. It looks easy. Thanks, Chrees. Mary Ann

  43. erin says:

    Ok – this is bizzare. We had guests on Sunday night and they brought some bread and told me about this book. So – I actually put this book on hold at the library. It is a small world.

    Now I just have to look into the other thing my guests told me about which was a six week plan to do 100 consecutive push ups!

  44. June says:

    Nothing–nothing–is more rewarding than making bread. Always on the lookout for new recipes and methods. Sounds awesome!

  45. Elizabeth says:

    I have borrowed this book from my local library and this bread is so yummy. Thanks for the tip about the rising times in a frigid kitchen.

  46. Lydia says:

    I got Artisan Bread in Five Minutes a Day day before yesterday, and made my first batch yesterday. I am addicted! Your bread looks delightful. *drool*

  47. Maria says:

    I so would love to get a copy of this book. My daughter is on a special diet and can not have high fructose corn syrup. Which most store bought bread has in it.. Ive been dying to try to make my own bread and just havent had the courage to do it.

    Thanks for the recipe and give away.

    M

  48. Eileen says:

    I had never tried yeast bread, because the thought of yeast intimidated me. But I found a video on YouTube and the recipe on the web, and have made their bread multiple times….. it is so easy and always comes out. I will never buy bread from the store again. I left a message on their website that I am a wine snob, and now they have turned me into a bread snob!

  49. Eric says:

    Love the no knead concept. My home made bread previously had an inconsistent crust. With the no knead and a nice dutch oven the crust and the taste are perfect.

  50. Michelle says:

    I’ve been eyeballing this book for months…I would love to win it! Thanks for the bread tutorial…if it’s as easy as you make it sound it’s a wonder we’re not ALL making our bread from scratch! Thank you..

  51. Nina says:

    cheaplikeme… thanks for the reply about the dutch oven size.

    I have been making their breads for about a month now and as they suggested I have been using the tin foil pain over my dough rather than the broiler pan steaming method. The lasagna pan doesn’t cover the bread entirely, it is to make a crisp crust rather than using the broiler pan and water steaming method, and it allows the dough to spread out in weird shapes (as does the resting), making it not so good for sandwiches.

    With your dutch oven method, it looks like the round shape would be consistent, if I can keep the round shape during the resting.

    I have also used a greased loaf pan for resting and baking, but I want to try the round, true artisan shape and the dutch oven just might do the trick.

    I’ve found that no matter what it looks like, the bread is always good – and I have the hips to prove it!

  52. caroline says:

    I just mixed up my first batch of dough last night – and I’m making pizza today! I’m so excited! Thanks for your tips. I would love to win this book for more recipes. Thanks!

  53. Melissa says:

    My sister just checked this book out from the library and I was there today and ate some of the bread. Fabulous bread. And my 8-year-old nephew won’t eat store-bought bread either. My sis is just really excited to be able to make a loaf so quickly.

  54. Caron says:

    Thanks for the really great directions on bread making. I LOVE BREAD!!! I make it in a bread machine alot, because it is so easy. But it just isn’t the same as making it with your hands. I have been thinking about picking up this book for a while now. Thanks for the give-away!

  55. Travlin says:

    I found Artisan Bread in Five minutes a Day several months ago at my local library and have been baking with the master recipe nearly every day since. I would love to own my own copy.

  56. Ruth Tunick says:

    Sorry, I put my comment in the wrong place. Anyway, I’v been anxious to try and bake bread again, your recipe looks like it would be do-able.
    Ruth

  57. Evelyn says:

    I’ve had my eye on this one at the book store for a while…it looks fabulous! I really like your adjusting the recipe with the dutch oven too.

  58. Ezzie says:

    You’ve given me another technique for my Artisan bread in 5 min a day. I absolutely love the recipes. This is the first time I have seen the “drop it upside down in the cast iron dutch oven” technique. Love it! Great pics and instructions. I’ve used several of their recipes on their website. Count me in for wanting a copy!

  59. Lan says:

    Thanks for the tutorial. I’ve tried the no-knead version (and created a pretty tasty hockey puck of bread) and then searched out a 5-min-a-day recipe online, and had pretty good luck, but I’m definitely gonna have to try your hybrid version. (Somehow I manage to make a mess of things when I’m trying to do the steam on the pizza stone.) And you’re right, it does make kick-booty pizza dough!

  60. Barb says:

    Would love to win the book! I think I read somewhere that you live on the front range of CO – so the bread does well at higher altitude (5,000 ft.)?

  61. iBake says:

    I love making fresh bread, and would love to own this book – the artisanbreadinfive.com blog is awesome, and having the book in the kitchen to browse through on non-internetty days would be the best.

  62. Ronee says:

    If my son has enough good taste by the time he’s 7 to notice the difference between wonderful homemade bread and store bought stuff, I will be so proud! 😉

  63. Marybeth says:

    This is such a fantastic recipe. And so versatile! My kids LOVE it, and I love the way our house really does smell like a home every time we bake the bread!

  64. joyce says:

    Thanks for the great instructions and photos. I just tried the Semolina Bread recipe and it was awesome! I would love the cookbook and can’t wait to try out more recipes. Baking bread seems to be so tricky for me and this makes it a no brainer.

  65. cheaplikeme says:

    @Barb – Yes, we are at 5,280 feet here. The main adjustments I would suggest for general high-altitude baking are a lower ratio of baking powder (not applicable here — I think that’s why some recipes have you add a bit more flour), and adding a little bit more water. Here, between altitude and our dry climate, I find I need to add more water to flour anyway (for instance, to recipes that worked fine with no change in New York City). Also, water boils more quickly and at a lower temperature at high altitude because of lower air pressure — so your bread might rise faster. Keep an eye on it and don’t let it rise too much, or it will fall and become dense in baking. That’s not usually a problem with this lower-yeast recipe, but on a warm day, it might be.

  66. Billie says:

    I am willing to try anything that will result in bread made by my very own hands. I have yet to be successful. We use a bread maker which lets us have homemade bread that isn’t destroyed by yours truly!

  67. Rebecca says:

    I have been experiementing with different bread recipes, and have so far been disappointed. I would love to try some of these recipes!

  68. Jenny says:

    Thanks for the great tutorial. I’ve tried the basic recipe once (found from another site) and it was great. I would love to have the book!!! Love the idea of using a dutch oven.

  69. Cherie says:

    This is such an interesting method! How wonderful to have homemade bread on short order… and the versatility…
    I would love to have this book to experiment with. (It could change the way we live our days!)

  70. Chris says:

    I bought the book when it first came out, easiest, best bread recipe…ever!
    (the only bad side effect I experienced is gaining a few pounds…but I can’t help it…I just looove bread)

  71. Catherine says:

    I have been thinking about getting this book since my husband heard about it on NPR. Having seen your photos, I think I’ll wait to see if I win and if I don’t I’ll go ahead and get it – your bread looks fabulous!!!

  72. Laura says:

    I’ve been waiting to get this book (again) from the library (it has a long waiting list), and made my 5 minute bread by memory in early February. It came out funny looking but oh so tasty and I’ve been curious to see what my memory forgot. Your post is fantastic – tells me exactly what I wanted to know. Thanks!

  73. Monica says:

    I’m thankful for the article in the daily newspaper about the artisan bread. I have made bread in my bread machine for many years and often daily.
    With your recipe I will eliminate the mixing of the dough in the machine and just remove a batch from the refrigerator saving time and electricity. At the age of 83 , I just couldn’t invest in another baking pan and was happy to read that bread pans can be used.
    I am looking forward to try this recipe and know the gift of this new bread will be enjoyed by the Doctors we visit. It is a habit of mine to give bread or some other treat for care and good treatment recieved.

  74. enassar says:

    I use their bread recipe (from their site) and sub some whole wheat for the white then I make the best ever flatbreads on my charcoal fired grill. A big hit every time.

  75. Fen Sheehan says:

    Tried the recipe and would love a copy of the book for more ideas. But as a busy mom, here’s one that works for us. First, we make Poteets – portable eats! Kind of like a pastie – you pull a small hunk of dough (tennis ball size or smaller) into a rectangle and spoon/place on it whatever filling you want – turkey-pesto-cheese, beans, hummus, eggs and cheese, etc. Fold it over and crimp edges. Pop it in a toaster oven at 400 degrees for about 18 minutes and you have a mess-free sandwich for your child’s lunch.

  76. Marianne says:

    I love this no-knead method! I have been enjoying recipes from the book for several weeks now, and I only wish that I didn’t have to return it to the library!

    I don’t have a baking stone yet, so I have been using my cast iron pans too, but I hadn’t thought about covering them. I’ll have to try! Thanks…

  77. Cynthia says:

    I have started making this bread. Will try the pizza tonight. I love the fix it and keep in the fridge. The book would be best birthday present ever!

  78. greeen sheeep says:

    I have been attempting to bake homemade bread for several months now with less than stellar results, much to the dismay of my family. I hate buying bread in plastic bags and really want to figure out how to successfully bake my own. It has been a disappointing journey, but I am not discouraged. Your bread looks beautiful! Hopefully someday mine will, too. I will be heading to the library to check this book out. Would be wonderful to win it!

  79. Barbara Young says:

    My local newspaper had a two page article on “Artisan Bread in Five Minutes a Day. Needless to say I was quite intrigued. I’ve been trying out some recipes for Ciabatta bread that I had found on the web, it was a lot of waiting but the end results were great. The only problem I had was the crust did not stay crusty after it cooled. What am I doing wrong? I am kind of a cheap skate, so I look on the web for recipes, because the books are too expensive. I’m sure I won’t find it at a yard sale either. Thanks for your great pictorial and directions. I think it really helps to see what it is supposed to look like step by step, to keep your confidence up, and you don’t stop trying to bake bread because you think you did it wrong. Hope to hear from you, Sincerely, Barbara Young

  80. Joan says:

    I can’t wait to try your recipes. I have grown to dislike a bread machine. This looks perfect for wonderful, hearty artisan bread!

  81. Bel says:

    Borrowed a copy of this book from the library, cos my eye caught the “5 minutes” in the cover. The long hours of proving always makes me procastinate about baking bread. but now am waiting for the buttermilk dough to rise so i can make my first cinnamon raisin bread. It’s unbelievable how easy it was! Wud love an AUTOGRAPHED copy of the book!

  82. Carmen says:

    Great post! Great looking bread!
    Would love to win an autographed copy.

    BTW, Zoe Francois (one of the co-authors) has an inspiring blog at ZoeBakes.com that your readers may enjoy.

  83. erica says:

    Thanks for the tip about making a loaf! I’m using the basic recipe and prefer loak type breads but I’m always burning the outside before the inside is done! I’d LOVE to make more recipes from the book….hope I win!

  84. Cathryn Parsons says:

    I was introduced to the book on Thursday with a slice of bread, went home, made the dough while my toddler was napping and baked a loaf for hubby before he was home from work. He was impressed!! This is the first time that I’ve baked bread and I’m hooked. Now, I’m going to have to try your method – although I’m going to have to find a friend to give me a cast iron pot first – hee, hee!

    I’d love to have a copy of the book!

  85. Sadie says:

    Just been experimenting with making bread from scratch. This book and method has me totally intrigued! I can’t wait to try it out- Cheers!

  86. Elise Timm says:

    I went to a lady’s home to sell her a furnace and she sold me on this bread. It was amazing I can’t wait to try this out on my kids. I would love to have a copy of this book and kiss the store bought bread good-bye

  87. Jessica Ballard says:

    The bread looks amazing! I can’t wait to try the recipes…
    I’d love a copy of the book — thanks for hosting a give-away.

  88. Erika says:

    Those recipes look wonderful! I’m trying out the basic bread recipe right now but would love to have a copy of the book and try out everything else.

  89. Lou says:

    I happened to see the link to your website in the Artisanal homepage. I own a copy of the book (and I won’t mind getting an autographed copy) and I made my first bread this morning – a challah bread. Tomorrow I promised my housemates some cinnamon rolls. It seems like a lot of work but now it is so much easier than ever.

  90. Deborah Scott says:

    I checked this book out from the library, and I can’t wait to try the recipes! I would love to win a copy of the book.

  91. Cindy Sanborn says:

    I love this book! I recently hosted a “bread party” for co-workers and showed them many of the wonderful things that can be made from this book. It was a blast and several that didn’t already have the book ran out to buy it and we are planning another bread get together soon. My daughter calls it our bread cult. I would love to have a new copy because mine is getting dog earred from being passed around so much.

  92. Debbie says:

    With a book like this and an arsenal of quick-bread recipes (muffins, cornbread, banana bread, etc.), you’ll never need to buy bread!

  93. Suzan Spitzberg says:

    This book was recommended on my cooking ezine. I got it from the library – had to wait a long time – and have tried the 100% whole wheat, which conforms to my South Beach diet. I’ll never to back to store bought again! (I had to give it back; darn!)

  94. Kay says:

    Thanks for the great tutorial.

    i just got this book out of the library and can’t wait to try it. i have been using home milled flour for a while so will try it with whole wheat flour instead of all purpose.

    I would love a autograph copy of this book and i heard that the authors are working on a new book with focus on using whole grain flour, i can’t wait for that to come out.

    thanks again.

  95. Debi says:

    My first loaf from the basic recipe is in the oven right now! I read the article in Mother Earth News, and I was encouraged by your suggestions. So, in a few minutes, I’ll be buttering up my first slice. I’d love to receive the book and experiment with more recipes.

  96. Juliecats says:

    Oooh this book looks absolutely wonderful! I worked for a time as a bakery assistant, and would love to bake at home for myself – I just need the right book to guide me. I hope I’m lucky enough to win this. Thanks for putting my name in the hat.

  97. tam says:

    I just mixed this up in(you are right!) literally 5 minutes~ I don’t have any white flower on hand, just stone ground whole wheat, so there is a bit less flour in the mix and I added some additional gluten. I am excited for tomorrow to taste it!

  98. Erin says:

    I saw the recipe for the master dough recipe in Mother Earth News and thought I’d give it a try. I have been eating fresh artisan bread ever since. The pizza dough is also fantastic. I’d love to check out the book for some other ideas.

  99. Lena says:

    I’ve been baking pumpkin and banana breads, and would love to expand my horizons to regular breads! (Esp having lived in Europe…I dearly miss fresh baguettes. The “baguettes” in the US do not do justice)

  100. Melissa says:

    Try using a baguette pan..with perforations. The dough rises and bakes in the pan..no stone needed. The bread comes out perfect, and the smaller size only takes 20 minutes to rest, 25 to bake. I get my pans used from a bakery supply company, but there are many for sale online.

  101. Julie says:

    Yeah, I totally understand your daughter. Nothing like a loaf of freshly made, warm bread. Hmmm… We will definitely try your recipe, it looks perfect. And of course, I would love to try the other recipes in the book. But the pecan rolls? Come on!!!! I don’t want this recipe near me or I’ll add pounds on my waist every second of the day… ;0)

  102. Francis says:

    I desperately need this book! I tried to make bread 3 times in the past few days and failed miserably each time. I don’t know what I’m doing wrong. Or maybe I just stumbled upon bad recipes. I’ll try yours this week.

  103. w00tfish says:

    That bread looks amazing, and if it’s as fast as you say it is, this will be one happy college student!

  104. Candi says:

    I used to make sour dough artisan breads all the time using a starter. It was simple but time consuming to keep up. I look forward to trying this recipe. We buy tons of “When Pigs Fly” and Borealis breads so I look forward to baking my own again. Thanks for sharing this.

    ~Candi

  105. Vanessa says:

    I tried this recipe through Mother Earth News article on the book. I love the recipe and the ease at which I could have that fresh baked bread smell wafting through my home. I love that they have a website with current recipe’s and such. How fab.

    I hope I am your winner.
    Thanks for putting on the contest
    Vanessa

  106. Christy says:

    I’ve been using this dough for about a month. It took a bit of getting used to the wetness of the dough, but I am now making the most fabulous pizzas and sticky rolls.

  107. Rosemeri says:

    Thanks for the great tips. I’ve never tried baking bread in cast iron before but now I’m going to give it a try. I love this bread.

  108. Bonnie says:

    This bread is so amazing. I’ve never been successful with breadmakers. I can’t believe how easy and good this bread is!

  109. Carol Lemon says:

    pick me! I just heard about this bread in the last couple days and can’t wait to try the recipe. Would love to have the book. I will buy this book anyway even if I don’t win. Good luck to all … hope I am the lucky one!

    Thank you
    Carol

  110. Linda says:

    I’ve been hearing a lot about this bread lately. I would love to win a copy of this book. Thanks for the chance. Thank you also for the recipe.

  111. lindsay says:

    i just baked some no knead bread yesterday, and it’s amazing! i would love to win a copy of this book and make more tasty variations of no knead bread!

  112. Sandy says:

    I’ve made the bread, but will have to try your method in the Dutch oven. What a great idea!

  113. Peggy says:

    This is the only bread cookbook I need! The process couldn’t be easier. It has our son very interested, especially if the bread is as good as it looks. This process may replace our old bread machine. When can we start baking?

  114. Janine Deckard says:

    I love making bread and am so curious to see if I have what it takes to do it this way. I just keep watching the Artisan Bread blog every week just hoping I’ll get brave enough to try it. If I win the book, it’s a good chance I’ll go out and get a big container for my fridge. 🙂

  115. Lindy says:

    I bake bread and my brother bakes bread. I already own a copy of this fantastic book so if I win I’ll gift my brother with the copy I already have and keep the autographed copy for myself :-D.

    Lindy

  116. Pat says:

    I’d love to win another copy of this book to give my cousin who loves to bake bread and is a unbelievable cook! I finally broke down and bought one for myself and am working my way thru it. I don’t really see the difference in yours and theirs except you advise an overnight in the ‘fridge first and baking it in a cast iron pot which they both mention, but maybe in the blog, not book?

    It’s a fabulous book and the results are gorgeous. I cook for one and friends and the small boule is just perfectly sized for most of us.

    Give the brioche a try too. You’ll love it!

    What a great blog.

    Pat

  117. Katie R says:

    I have been baking bread in a bread machine for about a year and a half, and I’d love to branch out and try a new method…(and this book includes recipes that sound easier than the bread maker and tastier too!)

  118. Joy says:

    I saw this discussed on other forums, and I want to try it soon. I have been baking since I was little, and my mother had a bakery, so this sounds very interesting to me. Sounds so good. I used to make everything from scratch, but not lately, this makes me want to bake from scratch again.

  119. Cecilia Taylor says:

    I enjoyed reading your site.You have wonderful directions. I saw this book in Mother Earth News magazine. I would love to have the book.I have been looking for it at half price book stores but they never have it.I would to have the book.
    Cecilia

  120. Graham says:

    I have already bought the book, and have tried a few of the recipes. I would like to have another to give to a friend that loaned me her pasta attachments for my Kitchenaid mixer. She has two little girls, and they really like the bread I’ve been making with these recipes. She did just get a breadmachine for Christmas, but I told her this is much easier, and the results more artistic, and beautiful.

  121. Wallace says:

    I haven’t bought Costco’s bread since I discovered the “.. in 5 minutes” recipe in the Seattle Times in November. But I’d LOVE to recieve a copy of the book; thanks.

  122. betty says:

    Ooh, I am going to study your post carefully. This book is on my library list, but I would love for you to pick me for your giveaway! Thanks lots!

  123. Jeanna Reese says:

    I love to bake and I love baking bread. Haven’t done if for awhile, but my husband saw an add for the book in Mother Earth News. I went online tonight to find out more and found your website. I will be trying your recipe and technique this weekend. Can’t wait! I would love to win the book, but I will probably buy it if I don’t win it! Thanks for your excellent directions.

  124. dhs says:

    This is such an amazing technique. I found the Artisan Bread in Five website and have been making the dough for a couple of months now. I love their blog because they give different ideas on how to use the recipe. I want to try the wreath bread sometime. It looks really cool!

  125. Alex says:

    I LOVE this book! I checked it out from the library to give it a shot before purchasing, and I can’t wait to get my hands on a copy of it for myself! I never used to make homemade bread. After discovering this book, we have homemade bread 3-4 times a week. GREAT GIVEAWAY!

  126. Vicki says:

    This recipe was posted on my website by a member a while back. I immediately put the book on hold at the library and I am still waiting to get it. I have been using this recipe for a few weeks now and my family loves it. I usually get 2 large round loaves out of the batch and make up 2 batches a week. Our new favorite recipe and I can’t wait to get the book to try out the other recipes.

  127. Catherine says:

    I tried the bread you describe and it was terrific! My grown son is trying to make bread and has been disappointed. I would love to give him this book so he can make fabulous bread that he will be happy to bake and serve.

  128. stephchows says:

    I am in love with this book!! I’d love to win a copy of my own! 🙂 Thanks for the great tutorial, I’m totally bookmarking this!

  129. Jane says:

    Saw the video of them baking bread and thought could it really be that easy? Thanks for your review. I would love to win there book

  130. Julie says:

    I love bread and have been trying for years to master a crunchy European crust with chewy warm center for years, so I will keep my fingers crossed that maybe I could win a drawing (for the first time ever!) and try out this book!

  131. Jean says:

    I have always wanted to bake a great loaf of bread, but I don’t have the time to go through the process of kneading. I love this no-knead method. I would love to win this book and try making my own bread.

  132. CathyG says:

    I can’t even remember which blog trail I took to get to your site this morning, but now that I am here I am bookmarking it and staying around a while. At some point today, I need to do some actual work, though. I’d love to have a copy of the book – all are checked out at my library.

  133. Linda says:

    This sounds amazing to me. I have only just ventured into breadbaking and every one has been a flop so far. I just don’t have the technique down yet. I am certainly going to try this one and I would just love to have a copy of the book so i can have some really delicious, easy, recipes and tips to learn how to make some good edible bread. 🙂

    PS. I am a gramma and I should have learned this by now. 😦

  134. Shelby says:

    I have tried this no-knead bread and it is good. I am still experimenting to get the right loaf though. My loafs turn out a little too moist in the middle so when I cut them they stick to the knife. Does the book include trouble shooting tips and high altitude adjustments? Just wondering.

  135. Connie Lawless says:

    I have the basic article from MEN. My family loves this bread. Now my kids are really getting into baking bread. If fact I am out of yeast until I get to the store on Wednesday. I would love the have the book.

  136. Shirley says:

    I just can’t eat “storebought” bread anymore & love the artisan bread idea. I can bake a small loaf a couple of times a week, & have good bread all the time, with no waste. much, much better than mixing & kneading in the breadmaker, then baking in the oven (I don’t like bread baked in a breadmaker either – lol – does that make me a “bread snob”? Thank you for showing us your method!

  137. Dorothy says:

    Thanks for taking time to make this recipe and share it. I have 8 kids and have been making bread for years. I was excited to try your recipe. I made it for our big monthly family dinner and it was a big hit. My husband told me that I should go buy your book. Last night my friend’s husband said, “I could live on bread and water alone if it was that kind of bread!” Thought you might like that!
    Thanks again, Dorothy

  138. Rebecca says:

    I have this book on my interlibrary loan hold list as we speak but I am CERTAIN it would be far better placed on my SHELF. PLease, random integer generator….PICK ME!

  139. Toni Ryan says:

    My Mom and brother’s birthday is March the 18th……send me a gift too….I would LOVE to have this book!

  140. Nancy Huyck says:

    I just found your website. It looks great and so does the book. Please enter my name in the contest as well!

  141. chau says:

    omg your bread looks so good. Im always searching for baguettes cuz I love to eat that with eggs over easy for brekkie!!!! 😀

  142. CJ says:

    I can’t say how much I love this book! My mum found one of the videos on YouTube and that was the beginning of lovely bread . . . can’t wait to see how the second book turns out. 🙂
    There are just no words for good bread. 🙂

  143. chanelle says:

    a very nice roundup of all the steps! i discovered their base recipe in Mother Nature magazine, and am actually making my first batch right now!

  144. Karen B. says:

    Cheap Like Me:

    Just like Rebecca above, I am currently awaiting Jeff’s book from Inter Library Loan. What is better than ILL? Winning my very own AUTOGRAPHED copy of this book!!

    I first read about Jeff and Zoe’s book in Mother Earth News. I have a friend that highly recommends it. I can hardly wait to get it! I have visited several sites that reference this book. I haven’t found one negative comment. Kudos to Jeff and Zoe!

    If I win a copy, I will celebrate by making bread!!! Yum and EXTRA Yum!!

    Karen B.

  145. Viola says:

    Thank you for the wonderful description and mouthwatering pictures! I can’t wait to try baking real, scrumptious bread once I have a real kitchen (and perhaps a free copy of the amazing book). Your daughter is quite wise. I wish I had had her sense at that age.

  146. Cindy M says:

    I’ve been on the waiting list FOREVER at the library for this book. I’ve already made several batches and they are superb.

  147. iamchanelle says:

    a very nice roundup of all the steps! i discovered their base recipe in Mother Nature magazine, and am actually making my first batch right now!

  148. Eliz Lee says:

    I think I’ve attempted to bake bread once – one that’s failed ever so miserably. Though I’ve baked pastries and stuff, I’ve stayed away from bread ever since – but your post makes me want to try again!! *^^*

  149. earthmomma says:

    You would *think* that being a stay at home mom would allow me the time to make fresh bread everyday! Until I ran into your blog about the “5 minutes a day bread”, I had only been making homemade bread once in a great while. My family is *LOVING* the fresh bread.
    Thank you for posting the directions! Kudos to the authors for making this so easy! I am a huge fan of cast iron too! =)

  150. Linda says:

    A lifetime home baker, I love your bread, found a recipe in the newspaper. As a retired teacher with quickly shrinking 403b extra money is hard to come by, so haven’t been able to buy the book yet.
    Maybe I will win one.

  151. Meredith says:

    Since I’ve checked this book out of the library 3 times, I think it’s about time for me to get my own copy……Book me!

  152. Lisa says:

    I checked out the book from the library to make sure I liked it before buying and I definitely do!! Can’t wait to win your copy or buy my own!

  153. Meredith says:

    I have been baking bread for over 30 years and have just been pulled into this type of bread by my wonderful son- who bakes all his bread, of course he started with me by the time he could stand on a stoll and hold a spoon- and I love the ease and the bread. Tonight is a baking night- but I sure could use the book! So put me down!

  154. Deb Hurowitz says:

    I’ve been doing the artisinal bread in 5 for a week or so…but love the idea of using a covered pan instead of a pan of water!

  155. kris says:

    I’ve been making this bread for about a month now and LOVE it! My family is totally spoiled and would love to try the other recipes in the book.

  156. Shelly says:

    Yummm, I can’t wait to try this one! My husband is from Chile an dthe yhave the BEST bread there, called marraquetas. The no knead is close, but with this I can make it exactly the same!

  157. Wanze says:

    It seems not very difficult and I did try the method Jeff and Zoe mention on the web. It comes out very good although it is my first time to bake bread at home. I use a corning ware dutch oven size. I sure will try more as I am ready for another batch of dough in the fridge now. Thanking for such a easy way to have home made bread.

  158. Laura says:

    I just put it in the fridge. I can’t wait to try the bread and do a pizza. I didn’t have a container big enough so I halved the recipe again. (3.25,.75,.75,1.5) I hope I haven’t gone too far:)

  159. amberdexterous says:

    i really look forward to getting my hands on this book, i’ll just have to see if it’s available in australia!? nothing beats homemade bread though, i tell you what 😀

    a.

  160. aliki says:

    Hello,

    My physics II teacher actually told me about your book?!? I am going to be an engineer and I said that I really wanted to open a break, and I was interested in learning to bake bread and he told me about your book. I am very excited to try this recipe.

  161. Erica says:

    Hi-

    I’d love this book! I’m borrowing it from the library and it’s overdue! I baked my first loaf today (the basic boule), and everyone in my family loved it. I have more dough in the fridge, so maybe tomorrow I’ll make a baguette. Thanks for the chance to win!

  162. Laura says:

    I have found myself running into the no-knead recipe everyday this week. It must be a sign that I should get to baking–especially as we are all bread fiends in this house. Thanks for making this give-away available.

  163. jessica toal says:

    Oh my gosh – this could be so very dangerous. Bread baking is that one thing I haven’t attempted in the kitchen because of plain old fear. My mom and I would bake bread together all the time when I was little and for some reason I just haven’t been able to work up the nerve to try it on my own. The pictures in the post and this method make it seem totally doable. I would LOVE to have this book, whether I win it or purchase it for myself down the road.

    Thanks so much and I love your blog!

  164. _Ale says:

    I had only heard about this method, now thanks to your explanations I think I’m gonna give it a try! Being at work all day, from early morning to late evening, freshly baked bread sounds like a treat, and now I can have it!

    Thanks so much!

  165. Ken says:

    I have this book on my Kindle and am getting ready to try out the recipes. I would love to have a hard copy for use in the kitchen.

  166. Hisae says:

    This recipe is a savior because I don’t have to knead.
    I have carpal tunnel and can’t do it. I’m waiting for my first dough to rise just now.

  167. Debbie says:

    This book would be amazing I have looked at it in the bookshops and have hinted for my birthday. We all love freshly made bread and would like to be included in your draw.

  168. Carmen says:

    I just found this website. Your homemade breads look Incredible! DH and I love fresh bread – I may have to go find a copy of your book! (if I don’t win)

  169. Ros Horton says:

    My son told me about this bread and said he keeps his in a mop bucket in the refrigerator. I don’t know about that bucket thing, but he really loves the bread. I plan to give the basic recipe a whirl.

  170. shen says:

    I need bread ecstacy!
    I need it like air and romance and Spring!
    Your bread does it for me.
    A book would take me to 7th Heaven – ah, the aroma of rising bread!

  171. Margaret says:

    I had the book from the library last year and then moved and have never gotten back to it. I’ve started making pizza and foccacia but would love to perfect (whatever that is) my own homemade breads. I love the cookbooks by Alford and Duguid especially HomeBaking:the Artful Mix of Flour and Tradition Around the World. I’ll bet some of their recipes can be adapted to fit with the Artisan Bread recipes. Bon apetit ti all.

  172. Jennie says:

    That even I can now make bread is amazing. I can’t even make cookies come out right and to have produced a great loaf of bread surpised moe than me. I love this mehtod!!

  173. Darlene says:

    Bread snobs. LOL

    I have 2 kids at home. After making bread for a couple of months, I bought a loaf of the stuff they’ve eaten for the last 14 YEARS and they complained it tasted “funny”.
    Darlene

  174. Dorothy says:

    I heard about this book from my knitting group!!! Borrowed it from the library and it’s a winner.

  175. aukenburg says:

    I really want to get a copy of that book so I can try out the recipes. I love to bake break but I’ve never made any artisan breads before. I plan to try the recipe you poster here tomorrow or monday.

  176. hsl2000 says:

    Thanks for the step by step info, along with the suggestions for alternate ways to use the dough. I have only had a pizza stone for a few weeks and am having fun trying many different recipes/

  177. Sara C. says:

    I would love a copy of this book. I’ve been making this bread for a few weeks now and love it so much. It’s so easy and delicious. I’ve become an easy artisan bread evangelist and have been telling everybody I know to try it!

  178. Jean Schwartz says:

    I have many cookbooks on my shelf, but I can’t seem to get your book to stay there for long. I haven’t used so many recipes in a single book ever. Thank you so much for putting so much of yourselves in this. My husband and I love to cook and your recipes have enabled us to easily incorporate fresh breads into our busy lives. Thank you from us and all who have graced our table!

  179. Erin says:

    Great giveaway! This bread recipe is fantastic, I’d love to see what other wonders the cookbook has.

  180. Sally says:

    I have tried many recipes for bread that are a lot more time and a lot more trouble. This recipe is fantastic!

  181. maggie says:

    I have not bought a loaf of bread now for over a year, I just borrowed this book from the library and definately need a copy of my own. I am excited to try all the great recipes. My 20 month old daughter has been eating homemade bread her whole life and still gets excited when she sees me pull a fresh loaf from the oven.

  182. Linda says:

    I was asked recently what my favorite food was, and the instant answer was hot, crusty homemade bread. You’ve given me such a gift! I can’t wait to try it!!!!!!!!!!!!!!!

  183. Nell says:

    One of my dreams has always been to be an artisan baker, just for my friends…this looks like a great start. Thanks for sharing!

  184. Mrs. Chiu says:

    I love the idea of no knead breads, even though it’s fun to do if you have the time. I’ve been baking for about 25 years now and love to try new bread recipes. This week alone I tried about 5 new ones and now this is on my list to make. I collect cookbooks, especially baking books, so I’d love to have a book for my growing collection.
    Thanks for sharing your passion of baking with us!

    Mrs. Chiu

  185. Lis P says:

    I have checked this out from the library 2x, and have yet to actually make the bread. I would love to have a copy that I don’t have to keep checking out of the library!

    Thanks for the opportunity…

  186. Alice says:

    you use the 1/2 recipe (so 3, 1.5, 1.5, 6.5) in the 2 gallon container? how much does it rise? If I do the whole 6,3,3,13 will it just need a 4 gallon or will it rise too much?

  187. Iseult says:

    I’ve used the master recipe from Mother Earth News, and I am dying to have a copy of the book! My kids have become quite the “bread snobs” as well. 🙂 So cute.

  188. Jennifer says:

    love the pics of the bread and your detailed instructions. I love baking bread but have not had any success with those silly bread machines. I am looking excited to try this!

  189. AlohaMom says:

    I make bread in a bread machine. This method is great because there is always dough ready to bake. The bread is delicious!

  190. angeladenyse says:

    Thanks for the recipe. I bought a bread maker recently for the convenience of it but I find it just doesn’t give the best results. I am going to try this on my days off on the weekend. Thanks again.

  191. June Weis says:

    I thought I had perfected making bread in my bread machine, but this method is even easier, and tastes GREAT! We always eat it hot from the oven, although the recipe says it’s better cool. Put cold butter on it for the best treat!

  192. Veena says:

    As have many others, I started baking my own bread with the New York Times no-knead recipe. It is such a successful formula that it has made me lazy and reluctant to try other methods. Your photos and writeup are very persuasive – I am going to try it this coming weekend.

  193. Shawna says:

    I love love love this bread. Just made a loaf last night and have been telling my mom, mother-in-law and sister about the joys of making our own breads, so I would love to be able to win a copy to give to one of them!!

    I have never every tasted a bread machine loaf I have liked…the crust is too blah…I don’t know. It just never tastes like the other loaves that come from the oven. This bread always has a fabulous crust and I like that you can make it in large batches, unlike the No-Knead recipe, which is also fabulous and always impressive too!

  194. Debbie says:

    Wow! I just reserved the book at my library and can’t wait to read and use the book, but would love to win my own copy.

  195. Vicki Eby says:

    I just read about this book yesterday and am going to check with the library later today. I made bread and rolls many years ago but haven’t had the time for several years now. To have bread dough in the fridge and to just take some out and make bread or pizza, etc. whenever you want sounds wonderful. My son is getting married in November and I am thinking about getting them this book as a wedding or shower gift. I would be thrilled to win this book.

  196. Amanda O'Brien says:

    Wow! Thank you!! These look amazing and I can’t wait to give them a try. We have been playing with making some pizza doughs for a few months now and I am excited to try a boule!

  197. Dave says:

    I have been looking for a simpler way to bake bread at home for some time now. This looks like the way to go!
    Dave

  198. Mary says:

    I can’t wait to try it! I hate kneading bread, but love fresh baked. This will be a life saver.

  199. Jane says:

    We are so thrilled to have read about your recipe in MEN and followed up on the website. This is amazingly easy and we have (this morning) just enjoyed our first loaf. I am never buying store-bought bread again!

  200. Ladette says:

    I LOVE to make homemade bread… this looks like a book I need!! Please enter me to win. Thanks!!

  201. Denise says:

    Your instructions were fantastic, and very thorough. I got here from Cheapskate Monthly and Mary Hunt raved about this book, and how great it was. If I can win it, great! My previous attempts at baking bread were comedies of errors, so I gave up. But, your complete descriptions and instructions have given me confidence to try again!

    thank you so much!

  202. Firebrand says:

    Yea!!! Finally a way to put my big cast-iron Dutch oven to work! Thanks for the idea. Now I want to try the pizza dough… I can already tell that I’ve got to have this book.

  203. Elle says:

    I would love to win a copy of this book. Thanks for the pictures of the different ways to shape the bread.

  204. PatF says:

    I borrowed the book from the library after being on the hold list for 2 months. I could only use it for 2 weeks because so many people put a hold on it, and i won’t be able to get it back until everyone has had it at least once. Using the Master Recipe for baguettes and the Chris Kimball inspired sandwich loaf, i’m supplying bread to my sons’ households as well as mine. Being able to bake immediately after work is a great blessing because no one is at home full-time.

  205. Sharron says:

    Wonderful post! Thank you for sharing this information. I’ve been baking my own bread since January, and this sounds so much easier!

    One Question: My daughter likes me to make Pita-style pocket bread. Can this be done with the bread mix? Would you have to do anything differently?

    Thanks!

    • cheaplikeme says:

      The book provides detailed instructions for pitas, but yes, they say you can use this dough. They suggest using a 1-lb. (grapefruit-sized) piece of dough for one family-size or 4 individual pitas. Heat the oven and baking stone to 500 degrees. Roll the dough out thin (1/8″) so it will puff, and slide it onto the stone with a peel.

  206. Jenny says:

    I would love to explore these recipes further – I’ve been trying to make the dough with different combinations of whole wheat and reg. flour – but it seems like the dough starts getting ‘funky’ after a week- I live by ‘If in doubt, throw it out’ – and have dumped a few half used batches in the past two weeks. Any suggestions? Besides use it up in a week? Anyway, I’d love to get that cookbook!
    Thanks,
    Jenny

    • cheaplikeme says:

      Hmm, depends what you mean by “funky.” If it smells sour, it’s turning into sourdough (i.e., developing its own internal culture/yeasts), and it’s probably fine. If it’s turning pink or something … ew. Maybe your refrigerator is too warm? The book expects the dough to last a couple of weeks. Mine has made it at least 10 days with no problem, although it is getting sourer. And my fridge is 43 degrees.

  207. wendy says:

    Oh my gosh!!! This book makes me wish the nearest bookstore wasn’t two hours away (and that is just to get there!)!
    Yummy posts!
    Wendy

  208. Angell says:

    I have made more than 200 loaves (boules, couronne, etc.) now from the book, ARTISAN BREADS IN FIVE MINUTES A DAY. I bought myself the book for Christmas and made my first loaf on Feb 3, 2009. Last Sunday, March 8, 2009, I entered the Afternoon on the Green at the University of the Virgin Islands which has about 200 cooks entered and I displayed 16 different flavors and styles of your ARTISAN BREADS. I have photos. Many came back for seconds and thirds and brought their friends. Most asked if I had a shop or a bakery.

    The local online newspaper gave some great coverage to my breads.

    http://www.onepaper.com/stthomasvi/?v=d&i=&s=News:Local&p=1223616015

    The editor tried them and wants to purchase them. She said, “I REALLY! want to purchase some. ” Another said, “I am opening up a bakery and I want those breads!” Another Artist type shop in an Artist Colony wants to sell my breads.

    One owner of a Natural Food Store gave me some Steel Cut Oats and a large amount of Turbinado (also known as Evaporated Cane Juice and some call it rough raw sugar). I soaked the steel cut oats overnight. I used the basic recipe but added the oats, some turbinado, a little honey, substituted a cup whole wheat. It turned out great! Patrons at UVI loved it. I love the Couronne and made it with Thyme. It displays so well! One man wanted the whole thing and it was like losing a friend (the couronne).

    I mailed loaves to my family and friends and now they and my husband are bread snobs and want more of course. I have also donated some for charitable events and military.

    I experimented with different pans and one time I had some whole garlic dough left over from shaping some bread, so I put the rest in some ball pans (metal half shaped ball or the silcone “Poach Pod”) and they came out like balls, the size and look of tennis balls. I drew some lines on one and placed it beside a real tennis ball and it was hard to tell the difference. Another one kind of opened up (like cracked from the pressure), but it was on the side and a piece of whole garlic was sticking out the side. I looked at that piece sideways and it looked like a tongue sticking out of it. Like Pac Man! OMG! It is so cute! I added a couple of sliced black olives for the eyes and named it “PAC MAN LIVES!” I put PAC MAC on the UVI display and several wanted to buy it, especially the children. I don’t sell my bread. This UVI event was a fundraiser for the University and I just donate my bread. The patrons buy tickets for $2.00 each and are able to purchase samples of everything for a ticket. There are over 200 cooks involved. I didn’t sell the PAC MAN, but am now thinking of shaping/sculpting more bread for the fun of it.

    Why did I start? I had tasted a great Ciabatta or other elongated shaped loaf of bread, with whole pieces of garlic in it, in the States a couple of years ago. I LOVED IT! My husband loved it. I couldn’t find it anywhere on this Caribbean island I live on. One store did bring in some frozen ones and on special request baked it for me. But I had to drive almost an hour and half in traffic (yes horrible traffic on this little island) across to the other end of the island. The loaf was $7.95! My husband and I could eat the whole loaf at one sitting with some tomatoes at $6.95 a pound and some cheese at $16.00 a pound and up. Then the store didn’t carry it any more. So, I started thinking of making it myself. I made bread every week as a child growing up in New England (Maine). I baked a lot. I was into baking and decorating beautiful cakes for celebrations, plus lots of fudges, brittles, candies, etc. I gave boxes away to friends and family at Christmas, also to Military overseas.

    At Christmas time, I was looking for a specific cake pan for an upcoming wedding I was planning. I was browsing all the books for wedding cake ideas(thousands of photos). I was purchasing some books. At the same time, I was researching online for some recipes for this whole garlic bread. I started looking at bread machines, including the VERY expensive ones from Switzerland. I was comparing the reviews, the 1 lb. loaf, 1 1/2-2 lb loaves, etc. I just wanted some tasty bread but was a little unwilling to spend hundreds of dollars at this time.

    Then I saw the ad for ARTISAN BREADS IN FIVE MINUTES A DAY. Yeah, right! On Amazon I was able to read many pages. I loved their stories. I dreamed and longed for some of New England and the smells and tastes of fresh bread. “IF”, and it was a big “IF”, one could TRULY make fresh bread in only five minutes a day AND without any bread machines or hardly any other equipment, I might give it a try. I was skeptical but hopeful. I ordered the book in San Diego, where I was with family for the holidays, on Dec 23 and had it shipped to the Virgin Islands where I live. I know things take a long time, but this book took over a month to arrive. Since it was a big “IF” anyway, I really didn’t mind too much. The anticipation was comforting. I didn’t want to pop my possible dream.

    The book arrived at the end of January and I read it from cover to cover, at least the first five chapters as recommended. I was quite frustrated with the index, some editing problems, some small errors, and the layout of the book, but my taste buds and possibility of baking some fresh whole garlic bread kept me going. I didn’t even start with the basic Master recipe. I went right into the Garlic Potato bread on page 118-199. BTW, You won’t find it in the index under “G” for garlic, but under “R” for Roasted Garlic Potato Bread. 🙂 If this concept didn’t work, then I would just set the book aside and chalk it up to another ‘sales pitch’ for a product which did not work as advertised. Ho hum.

    My Roasted Potato Bread came out FANTASTIC! I WAS IN SHOCK AND IN LOVE! In love with the bread and kinda the world. I almost couldn’t believe it! I almost cried, it was so good! And the smells in the kitchen and the home…..ahhh! My husband was so pleased!

    That success started me baking every day, trying out everything. I decided that my goal was to make all of the photos, which I have accomplished except for the brioche because I cannot purchase any brioche pans on island and the suppliers I have contacted so far will not ship to the Virgin Islands. I have photos of all the breads I have made.

    My other goal was to make all the different doughs in the book. Unfortunately, there is no list in the index, so I had to make up my own. So far I have come up with 26 different doughs and haven’t even really studied a couple of chapters so there may be more. I am about half way through the list. Some of the ingredients are not available on island, so will have to pick up some when in the states. The problem is that I keep doing repeats! I love them so much and my friends and family love them so much that I keep doing repeats. Each time though I experiment with different flavors, or shapes, or variations using the same dough. I would like to think I have a favorite, but each new one I make seems to outrank the previous ones!

    I love the fact that I CAN make up the dough, even a double batch, in about five minutes, and that includes washing the spoon and measuring cup. I do all mine by hand, bake on a stone, and sometimes in mini, medium, 1 lb. 1 1/2 lb. or 2lb. loaf pans, oh, and the ball pans. I have used a cookie sheet without sides for a pizza peel, and another half sheet upside down for a ‘resting’ place for breads waiting for the stone.

    I love the olive oil dough. It seems so smooth and it seems to ALWAYS come out perfect no matter what shape or recipe I am using. I make double batches of it and then make Olive Bread, Sun Dried Tomato and Parmesan, Roasted Red Pepper Fougasse, and more.

    I am having problems finding refrigerator storage for all the doughs I want to make. I only have one refrigerator. The containers take up a lot of space. I use a a 5 qt lidded square from a Restaurant Supply or 5 qt round Tupperware canister, or a large mixing bowl for the master recipe. I use a 12 quart lidded round for the double batch, and a 4.2 qt square tall Lock and Lock for a half batch. I love the 4.2 L&L because it solves space problems, howver, I tried making a double batch of the Master recipe in the 12 qt. container. I waited until it had risen and fallen. I then tried separating it into a couple of the 4.2 qt L&L and a smaller one because I wanted to use the 12 qt to make another double batch to get ready for the UVI event. I did not lock the sides. The dough fit perfectly so I put the containers in the fridge standing all nice and tall and compact with the small one on top of another. Unfortunately, a few hours later, I looked into the fridge, and what a disaster! The dough had oozed out the tops of the tall ones and dripped down the sides and all over the fridge. The small one on the bottom popped up at a 45 degree angle, forcing the container on top to tip over with most of the contents slithering down on items in the fridge and lid of the top container with wet, but now kinda dried crusted dough on it, forced into the door of the fridge. I cleaned up that mess, took out dough from the containers and put it in another container, leaving several inches at the top of the containers, salvaging a majority of the dough. I went to bed, but got up and worked on the computer for a few hours until I was exhausted and had to go to bed. I went for a drink of cold water from the fridge, and lorn, behold, it did it again! All over the fridge…again. I just closed the door and went to bed.

    At this point, I didn’t know what would happen with this dough. I don’t know much about analyzing yeast and rising capacities, scientific properties, using specific weights and measures etc. I just wanted to bake some bread. Since it was a double batch orignally, it was probably at least eight pounds of dough or would make 8 1 lb. loaves. So, I still probably had enough dough to make about 6 lbs (6 loaves), but how would it react? Would it/they rise/raise? Economically, I just couldn’t throw out that much dough. So, I just experimented. I put some of the dough in mini and medium loaf pans, some in the ball pans, and the rest in a 2-2 1/2 lb loaf aluminum foil pan. I put the pans right on top of the baking stone. I had to watch the cooking times as four different sizes were being baked. As soon as they became brown and had little black tips (as instructed in the book), I took them out. The 2-2 1/2lb in the aluminum foil pan took what seemed like forever. I checked it twice, turned off the oven, both times underbaked and had to turn the oven back on (it was only a few minutes) and left it to bake for 10 more minutes. The bottom and sides were not browned, so I kept it out of the aluminum pan and put it on the bottom rack of the oven to brown, and just turned off the over, again. I went on my computer and about 20 minutes later, I was smelling the bread, but kind of a burning smell. I thought maybe it was some flour on the stone, but went and checked anyway. I found that I had NOT turned off the oven and the bottom of the bread was brown alright, it was black! So now, I had salvaged the dough, but what would I do with this huge heavy 2-2 1/2 lb loaf which was burned on the bottom and a little on the top. I waited a day to make a decision. I decided to try and cut off the bottom and see what it looked like inside. I cut some off the bottom and some off the top. It was fine, great inside! But would it TASTE burned? My brave husband, who loves the breads, sliced it, tasted it and smiled. I did too. It was fine, not just okay, but great! No crust to speak of, but still great. I really couldn’t believe it!

    I never would have tried that, had I not read all the tips in the book for ‘salvaging’ (to me that means money and time) bread, like storing it cut side down, water in the microwave to soften ‘stale’ bread, the croutons (seasoned?), the bread crumbs, even the Altus for the stale rye bread to use in Pumpernickel bread, and of course the bread pudding. We don’t have very much stale bread. I want to make a “Nutty Bread Pudding” recipe which I picked up at the UVI Afternoon on the Green. It had lots of raisins and was loaded with nuts throughout the pudding and on top. It tasted divine. It might be awhile before I can make it though. 🙂

    I loved the book for its innovativeness and encouraging the readers to innovate. I have tried things I never would have tried if I had not been encouraged by the book. I usually am involved in strict structure and explicit details. The basic structure of breads is given, but the variables are almost endless! The book encourages us, the readers, to try our imaginations and not to fear the consequences. A majority of the time, everything will be okay. So what if the bread is little underdone, or overdone, or too high or too low, the dough too dry, the dough too wet, the crust soft, the crust hard, one uses a bowl, a square, a circle, tall or short, wide or thin, a pot, a baking stone, a dutch oven, a terra cotta dish, a loaf pan, a baking sheet, a silpat, a spoon, a mixer, or a machine, the fact is that whatever comes out is usually JUST GOOD BREAD!

    I have been able to share those ‘salvage’ ideas with the particpants from UVI, plus friends and family. They love the idea of saving money from saving bread. I feel this whole baking of bread has become my spiritual mission for ‘breaking bread’. This island is sooooo poor and the people are so sweet. I am sharing this physical bread with them and at the same time teaching them HOW to make their own new bread and salvage old bread. When I tell them that they can do this with only a spoon and a bucket and a heating source with only four ingredients, they almost don’t believe me. But, they have the hope in their eyes, like I did, when I bought the book. BTW, Alton Brown, on the Food Network program Good Eats, bakes his bread on a plant terra cotta dish/tray (the one the pot sits on), upside down in his oven. I just saw on this post about cooking the bread in a dutch oven, and a big cast iron pot. I have one of those round convection ovens you see on tv ads. I will try bake some ibreads in that. I will let all know how it turns out.

    I will try and finish all the rest of the recipes in the book. I will probably start little exhibitions here on island, teaching, gratuitously, groups of people how to make these wonderful breads.
    Warm fresh bread brings comfort; comfort brings hope; hope is anticipation of goodness. Sharing bread brings humanity. Goodness and Humanity are so needed in this world, our community, and in our homes.

    SO, I THANK YOU JEFF HERZTBERG AND ZOE FRANCOIS AND ALL THE WONDERFUL PEOPLE WHO CONTRIBUTED TO BRINGING THIS BOOK ABOUT. THANK YOU FOR BRINGING SUCH JOY AND COMFORT TO ME, MY HUSBAND, MY FAMILY, MY FRIENDS, FUTURE FRIENDS. THANK YOU FOR TRANSFORMING MY HOUSE (APARTMENT) INTO A HOME.

    Bless you, let’s keep “breaking bread.”

    AngellsVI

  209. Marilyn says:

    I checked this book out of the library, and the first bread I tried was the Deli-Style Rye – it was yummy!! My second attempt has been the Italian Semolina Bread – it was good, but not great. Had trouble with it rising enough. But I will keep on trying. Second attempt was better. DH loved it, esp. with the sesame seeds! I renewed the book from the library, but will soon have to give it back. Would love to have my very own copy!
    Marilyn

  210. chris V says:

    I saw this recipe in Mother Earth magazine a few weeks ago, got obsessed with trying it. (I haven’t baked bread in years because of the time involved). I tried it, loved it and would love to get the book and try other things with it. I made the pizza twice and it was great also. Also gave the recipe to someone at work, who tried it without a stone, and she and her husband loved it also.

  211. Elsa says:

    I saw an article about this book in my local paper, and one recipe was listed. I have my first batch of dough in my fridge as we speak. Having never baked bread from scratch before, I came on the web for more info before attempting baking it. Thanks so much for this article, it was really helpful! My husband and I really love good bread, but since I was laid off several months ago, we can’t afford it anymore. We also can’t afford to buy the book either, so thanks again for the advice!

  212. Rose says:

    I love this cookbook. The recipes are very easy and the bread is delicious!

    I’ve renewed this book so many times at the library they are beginning to look at me funny! 🙂

  213. Petra says:

    Made a batch over the weekend, and my familly loved it. Fresh bread and butter for my Sunday meal was a rare treat (no longer!). Had enough dough left over to make pizza last night. Worked great, crust had enough strength to hold all the toppings we like. Still have some dough leftover that I’m planning on making my own hoagie rolls. Got the recipie from the newspaper, but would love to read the book.

  214. Linda says:

    I LOVE this book! I’ve been wanting it ever since it first came out. I’ve checked it out from my local library so many times but can never renew it because it’s so popular that there’s a long waiting list to get it. So, I keep checking it out, trying as many recipes as I can before I have to take it back and wait until my name comes up again so I can check it out again! I would love to have my very own copy!!!

  215. Patsy says:

    I have 7 children and 13 grands. Believe me, I do a lot of cooking… My aunt just turned me on to your book, and she is having so much fun baking bread and sharing her successes with me. I am going to start my dough tonight! Thanks!!

  216. Trish says:

    Not sure if I’ve discovered this in time, I guess it depends on the time zones, hope I’ve still got a chance!

  217. Annette says:

    I bake bread a lot. this sounds a lot easier than the 20 minutes of kneading that I usually do. I think I’ll give it a try. Glad to hear about your book! Annette

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