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Artisan Bread in Five Minutes a Day

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Spend five minutes a day, and less than forty cents a loaf, making great bread from scratch. Even if you think you can't bake, even if you think you don't have time, TRY IT! I can't bake, and I work full time, but I will never buy bread again. The secret is to make a large batch of no-knead dough which will keep two weeks or more in the fridge. When you want a loaf, cut off a hunk of dough and pop it in the oven. Done. No kneading, no proofing of yeast, and less than five minutes a day.

All of the credit for this recipe and technique goes to Jeff Hertzberg and Zoe Francois, authors of "Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking" St. Martin's Press, 2007, ISBN-13:978-0-312-36291-1, ISBN-10:0-312-36291-9, and is used with their permission.

I, the author of this Instructable, am in no way affiliated with Hertzberg and Francois, or St. Martin's Press, and I have no financial interest at stake. I just like great, quick, cheap bread, and I want to spread the word. My fiance calls me "the bread messiah".
After working as a professional cook for seven years, I needed a change, and I have worked for the last ten years in the building trades. Jacqueline and I cook from scratch daily, but the baking duties usually fell upon her, as she is a talented baker and I am inept when dealing with dough. A little over a year and a half ago, Jacque started law school, and, alas, had no more time to bake. I heard about this book in December of '08, bought it just after New Year's, and we haven't bought a loaf of bread, or roll, or bun, or pizza crust since, and I am still working 40 hours a week, and Jacque even more.

Five minutes a day, on average, is really all it takes.

This Instructable will present the basic recipe, used to make boules, baguettes, and ciabatta, and many other variations. I will answer some questions about the basic recipe as they come up, but for the full answers, and the recipes for Caraway Rye, European Peasant Bread, Bagels, Bialys, Pumpernickel, 100% Whole Wheat, Brioche, Broa, Pretzels, Carmel Pecan Rolls, and dozens more, buy the book. It worth every penny, and Hertzberg and Francois deserve to be recompensed for their brilliant work.
 
 
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eating it right know at midnight love it thank you
aeray (author)  oakironworker3 years ago
You're welcome. Share.
syuliya3 years ago
LOVE THE RECIPE, SUPER EASY!!! Thank you so much, just made my first loaf today. Definitely hooked on bread making.
divalea3 years ago
I just made my first loaf. It has been out of the oven less than three minutes and I am eating a piece with butter and I am in BREAD HEAVEN.

My variations: I used an airbake-type cookie sheet, and I used unbleached flour (unbleached is what I had). I did use the roasting pan and water. Decent oven spring, amazing crust top and bottom, and great crumb.

Thanks so much for his Instructable! I LOVE making bread, but didn't often because of the work involved. Now? Bread every day!
Kaki divalea3 years ago
I have a lot of bleached flour at home, did you just follow the recipe exactly or did you change it? I'm afraid that it might be a big difference with the whole bleached/unbleached flour thing! :P
aeray (author)  divalea3 years ago
Glad you like it. Unbleached flour is actually what IS called for in the recipe.
divalea aeray3 years ago
Sorry, I meant BLEACHED. I used bleached flour. I blame my head cold for the mistake!

Anyway, I made another loaf today using a $1.50 "pizza stone" (unglazed red tile) from Home Depot. I had to handle the loaf again to get it off the sheet it was rising on, but the spring was STILL better than last night. (Do I correctly credit an "older" dough and a stone instead of cookie sheet?)


aeray (author)  divalea3 years ago
You are giving credit where credit is due. Make sure you flour or cornmeal the rising surface well, and try using a dough knife to gently urge the loaf off of it.
violamamma3 years ago
 This recipe is fantastic!  I cut it in quarter, actually, to make 2 loaves and it was great.  Delicious, beautiful bread. I followed the recipe exactly to the t (well, minus making only 2 loaves instead of 8).  Thank you for posting this! I will definitely look into the book, as well. Thank you!
divalea3 years ago
Made my second batch of dough today, using an unwashed container and unbleached flour. World. Of. Difference in taste and texture, which was already good.
The first bread from this batch was a pizza crust. Taking what I learned about goopy dough for focaccia from The Paupered Chef, I spread olive oil on a cookie sheet, plopped down a floured 1.5 grapefruit-sized hunk of dough and rolled it roughly square. I then dented it all over using two fingers (like those holes in crackers, only big), and brushed it with more olive oil.
13 minutes in a preheated 450 degree oven later, beautiful crust. I covered it with sauce, mozzarella, parmesan and cooked chicken tossed in olive oil and spices and put in back in the oven at 450 for 6-7 minutes to melt the cheese and heat the sauce and chicken through.
Amazing texture--crispy, but not dry, smooth but not greasy mouth feel from the olive oil, bouncy inside.

I'm telling you doubters--the wet sloppy mess is for real.


pizza2.pngpizza1.png
CementTruck3 years ago
made the dough last night and baked it tonight. That was good! I've now got a new favorite pastime!!! ; )

Thanks for posting the instructable.
SeaSkyShore4 years ago
I stumbled across this Instructable about a year ago and I have been using it constantly ever since. I can not say enough about how awesome this recipe is!

I used the cake container (The large rectangular ones you can get from any bakery) from my birthday cake and it works great as the dough container. I make loaves of bread and pizza all the time with this dough (3 yesterday for the neighbors and friends). Thank you so much for this instructable, I never buy bread anymore!
aeray (author)  SeaSkyShore4 years ago
Glad you like it. Get your hands on the book. It has many other recipes and variations. They also have a new book that is focused on whole-grain and even gluten-free breads.
I have recommended this recipe and the book to so many people. It is a wonderful investment. It has helped my family save so much money and in this economy every penny counts. It sure helps that the bread is better than any loaf I could get at the grocery :)
Phoghat4 years ago
Update: My first loaf came out at 7:35 AM EDT. Looked a little smaller than I expected. Set it out to cool and 15 minutes late cut off a chunk added unsweetened butter and ate. DELICIOUS> Note I followed the directions to the letter, I'm located in NY City, so I'm pretty much at sea level. Crust was fantastic, I haven't had bread like this since my neighborhood bakery went belly up back in the 80s. No kiding, if this was a little larger (~ 1LB loaf) youd pay 3-4 bucks and it wouldn't be so good. Plenty of dough left in the fridge, will make some more tonight. Maybe weigh out the dough and cut into portions to make rolls. Surprise my sister
Phoghat4 years ago
Just tried this. Great instructions and video, results were eggzactly as pictured. I dusted everything with more than "just a bit" of flour to make things easier for me. Disclaimer: I'm a pretty good cook, but have NEVER baked a cake or bread in my life, ergo, if it works for me, I can only assume it would work for the lowliest squib out there. BTW, Started yesterday, baked this AM to have fresh bread with my breakfast. Wazz GREAT!
His Own4 years ago
I followed the recipe exactly, decreasing the salt as is discussed for high altitude, and have had the most beautiful little brown crackly loaves, just as described. It IS a funny, thin, watery, sticky dough, but it works perfectly. I think some of the folks need to just DO the recipe as written, not deciding along the way that the dough is not right. They need to just make it, bake it, taste it, and ONLY THEN decide whether the recipe is correct as written. Aeray, Thanks for the terrific Instructable! I already have several friends making your bread, and loving it. It really is amazing that such a totally different (and EASY) approach to bread making yields such perfect loaves. I find this, and ALL white breads a little bland, but I should be able to fix that pretty easily with herbs, whole wheat, longer storage of the dough, etc. Again, Thanks!
eash5 years ago
Wow, four loaves later I finally managed to get a picture. This bread is delicious. My boyfriend has decided that we're never buying a loaf again. Thanks so much for sharing! Sorry about the poor quality of the picture. I had to take it with my phone as soon as it got out of the oven or I would've had to wrestle it away from the man. lol
aeray (author)  eash5 years ago
Your pic didn't upload, but I am anxious to see it.
eash aeray5 years ago
Hm, how very strange. Let's try this again. You can see that it's on parchment paper. I don't have a pizza stone, so I stole a terracotta saucer out from under one of my plants and used it instead. It works very well.
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I tried your trick of using a terracotta plant saucer. worked beautifully. thanks
aeray (author)  eash5 years ago
Excellent. Thanks.
HollyHarken4 years ago
Aeray, Thanks for this great Instructable! Because of it I went and borrowed the book from the library. Yesterday I made my first boule and believe me it was very hard to let it cool enough to cut. I had 3 slices before I knew it. I've been baking bread for 26 years and this is the closest that I've come to having a bread that I used to eat as a kid growing up in Germany. There is nothing as great as eating a slice of nice crusty homemade bread. Other than sex of course. Thank you for reintroducing me to great bread! :) I've been sharing your Instructable with friends and family ever since I found it. You've done us all a great service by putting together such a fantastic Instructable. With thanks, Holly
aeray (author)  HollyHarken4 years ago
I'm glad you enjoyed it. Thanks for the great comment.
bleepblorp5 years ago
Oh man. I tried this recipe last night with a couple improvisations and I'm a fan. I'll never buy a loaf of bread again, not so long as I have access to dough and an oven. Kudos.
aeray (author)  bleepblorp5 years ago
Yep, I haven't bought bread since New Years. I am curious about your improvisations...
Thomhannah132 months ago

I LOVE LOVE LOVE this recipe! From all the way down here in New Zealand I have just followed your recipe exactly for at least the last few months (much to everyones delight) and it comes out perfectly every time! I also love the tip about not cleaning the bowl to allow a sourdough flavour to develop. Can I ask, how long can you keep reusing the bowl till you need to clean it? I have just finished my dough and am smelling the lovely sourdough bowl, but have been using it for a month and would hate to throw away that smell by washing it ifI didn't need to.... any help appreciated. Thanks for posting this recipe! Do you have any wholemeal loaves as good as this? Thanks

aeray (author)  Thomhannah132 months ago
I reuse my container until the edges get too crusty. You can save a small amount of the sour dough (1/2 cup or so), wash the container, and then add the reserved dough to the next batch to keep it going.

The authors have a few whole meal recipes in the first book, but they also have another book, a sequel, "Healthy Bread in Five Minutes a Day" that I would recommend. They only gave me permission to write up this recipe though, so go get the book.

Great thank you so much! I'm looking forward to my lunch - another loaf of fresh bread!

Someone said salt kills yeast, it will if the two are dry mixed first. But if the salt is discord it will work. When I make bread I need it and it turns out great, and I bet it's the same amount of work as yours. I've done the no need breads and they turn out heavy and watery on the inside. But a kneaded bread turns out great. The more it rises the more fluffy it is. Good luck everyone.
aeray (author)  Jackoffmanytrades6 months ago
Try this one before you knock it. Heavy and gummy no-knead bread can be cured by:
1) double check your oven temp with a reliable, calibrated thermometer.
2) resting the dough longer (15 min or so)
3) increase the flour slightly (1/4 cup at a time).
4) bake 10 min longer.
frollard1 year ago
Not sure if my water is less wet than yours...I quartered the recipe and measured pretty carefully, and the dough took a lot more water to get it to become integrated/sticky. Tomorrow will tell :D Can't wait!
Well, it turned out - loaf on the left is about 5 inches across, very small, didn't rise much, but dense inside is pretty uuber yummy.

My yeast is pretty old - gonna try again with new yeast to get a bit more oomph and see if I get some more flavour (right now its just 'bread') - little or no baking smell in the house.
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aeray (author)  frollard1 year ago
Try measuring by weight this time. The book was originally written for an American audience, hence the scoop and sweep method. I actually use the weight method because it is quicker, more accurate, and makes for less cleanup.
frollard aeray1 year ago
Agreed. Next purchase will be a digital kitchen scale.
aeray (author)  frollard1 year ago
Did you measure by volume or weight?
frollard aeray1 year ago
Against my better judgment I used the scoop and level method - scooping as gently as possible with no packing - unbleached flour. We'll find out today if it's dough. :)
I don't make bread all the time like a lot of the people that have made comments, but when I do this is the failsafe recipe I use. What is so cool is I have enough to give as gifts, serve at meals, make sandwiches, etc. for a week or so. With me, bread is more of a fall/winter type of food so I looked it up again and just wanted to give you my appreciation for this 'able; now, I plan on getting the book.
Rebellemming
aeray (author)  Rebellemming1 year ago
Glad you like it; glad you're getting the book.
londobali1 year ago
First of all, thank you for a great ible!
I have the same idea about breads: daily home-baked should be the way!

Question:
When you wrote: "GENTLY pull the outer surface of the dough around to the bottom of the ball, forming a gluten "cloak" around it."
What do you mean by "pull"?
I'm guessing it's like pulling it inside-out and making all the outer surface becomes the bottom part of the ball, and the sides&upper becomes a "fresh" dough layer (which was inside the ball before this step).
Is it correct?

What's the reasoning behind this step? bear with me, i'm totally ignorant but want to learn all there is about baking breads.. :)
Is it that the (initial) outer has less gluten than the insides?

Again, thanks a bunch!
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