Winner of Artisan Bread in Five Minutes a Day giveaway

The winner of an autographed copy of “Artisan Bread in Five Minutes a Day” is

Cindy Sanborn!

I’m a little bit worried about whether we should give it to her, because she’s the leader of a CULT! But it’s a bread cult, so surely we’re OK.

Here’s her comment:

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-eared from being passed around so much.

(Cindy’s comment was picked by the number generator at

Thanks to everyone who entered and shared your experiences, questions and suggestions.

Pain d’epi

I tried another loaf of the bread yesterday — the pain d’epi. They also call it “wheat stalk bread,” because it is meant to look like an elegant stalk of wheat. (“Epi” in French means “ear” or “point.”)  The authors’ blog has terrific detailed instructions for shaping the bread. And of course, their bread looks gorgeous.

Mine? Not so much.

It has some of the shaping, but my dough, which I mixed up earlier that morning, did not achieve the nice, smooth skin theirs has. In fact, without a lot more stirring, I don’t think mine *would* have that. My dough was also taller and more energetic-looking than the blog photos — her dough looks relaxed and a slack, in a good way; a much longer rest in the refrigerator might have mellowed mine. Hopefully, the bread will still taste good — it’s a gift for the teachers’ lunch for school conference day.

In the future, for a more precise same-day loaf like this, maybe it’s worth mixing the dough in the mixer. Meanwhile, I’ll reserve judgment on using same-day dough.

Have you tried this or any of the more elegant breads in the book? How did they work for you?


6 thoughts on “Winner of Artisan Bread in Five Minutes a Day giveaway

  1. Patricia says:

    I mixed up my first batch yesterday when I got home from work. I used the recipe on this site. It’s in the fridge now and I am looking forward to having fresh bread tonight with dinner. I didn’t have a large container so I used what was available, but had to cut your recipe in half. I’m not sure I got the measurements just right but I will let you know how it turns out. Congrats to Cindy Sanborn for winning the book!

  2. erin says:

    I am still on the list to get the book from the library…lucky Cindy!

    I am confused though…is the photo above a picture of your bread? If so, I think it looks beautiful.


    • cheaplikeme says:

      Good luck with the wait list! And thanks … it is my bread, but it is nowhere near as pretty as in the book. I think it is disappointing only because every other recipe has turned out just as gorgeous as in the professional photos! (And I think my photo is benefiting a bit from good lighting, like any model.)

  3. Patricia says:

    Well, I made my first batch of bread. Since I halved the half recipe, I got the measurements wrong and threw in some extra yeast and salt after mixing, and mixed some more. I almost tossed the dough out and started over, but I decided to try it anyway, what could I loose? When I lifted the lid off my dutch oven I could not have been more surprised. There, inside, was a perfect little round brown mound of bread. Not only did it look great but we loved the taste too. This is a very forgiving recipe and I am sold on homemade bread forever!

  4. Cindy says:

    Keep trying on the pain d’epi. I found there is a bit of a learning curve to the cutting. Be sure that you are cloaking it before trying to shape it. I wouldn’t stir more- the dough doesn’t need stirring once it’s mixed. Sometimes the dough will vary from batch to batch because of flour used- even humid weather seems to affect it. The couronne is easier to shape and still very impressive looking. Pitas are fast, fun and easy.
    I think we’ll do shaped breads at our next “bread cult” meeting. Last time the biggest hit was the Yeasted Thanksgiving Corn Bread with Cranberries.
    I can’t wait for my new autographed copy to arrive!

  5. Jean E. Ward says:

    Fantastic, the picture is even delicious.
    I compost anything and everything I can;
    I keep large tree containers in places around my home;
    stale donuts, bread, and left overs go into it.
    I let the dandelions grow very tall out back in one area;
    pinch off the heads, and when any of my plants need fed,
    they get a dose of fresh dandelion leaves.

    Keep up the good work,

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