Artisan Bread in 5 Minutes a Day

Parent Cafe
1

<p>Awesome.</p>

<p>I just made a baguette that was incredible. I know next to nothing about bread baking. but this was so simple.</p>

<p>Is anyone else becoming a bread baker because of this book?</p>

2

<p>I’ve been interested in this technique, but have not tried it yet. Did you buy the baking stone? </p>

<p>I do bake rolls frequently. I use my breadmaker to make the dough, and only do the shaping, final rising, and baking by hand. They come out beautifully, since I learned a couple of tricks.</p>

3

<p>I had been given a “pizza-making kit” which I had never used, so I had an inexpensive stone and pizza peel. I read somewhere though that you can make these breads on a cookie sheet too, just preheat it the same way you would do the stone. The bottom crust might not be quite as crisp, but that would be a good way to get started. You could also use a cast-iron pan, or LeCreuset type pan.</p>

4

<p>Thanks; I do have a LeCreuset pan that might be the right size. </p>

<p>Do the breads taste like sourdough? I’m wondering, because my husband can’t eat it - for some reason, it upsets his stomach.</p>

5

<p>There is a whole community around this subject. Google it. Lots of variations and testing have been tried. It sort of is amazing how easy and good the bread is.</p>

6

<p>50isthenew40- Five minutes? Please share the recipe.</p>

7

<p>NYMomof2: The dough can be refrigerated for up to 2 weeks, and the book says that it takes on more sourdough qualities as it stays in there longer. So, I would think that if you used it within the first few days it would be fine. It’s not made with a sourdough starter.</p>

<p>They also say that if you want it to be sourdough, you re-use the refrigerator container for the next batch without washing it. The little bits of dough in there become your starter. So, in your case, wash the container and start fresh each time.</p>

8

<p>Excellent reviews on Amazon [Amazon.com:</a> Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (9780312362911): Jeff Hertzberg MD, Zoe Francois: Books](<a href=“http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919]Amazon.com:”>http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919) I’ve added it to my cart! I’ve been using baking stones for about 20 years instead of cookie sheets. Pampered Chef makes great ones that you can buy on E-bay if you don’t have a consultant.</p>

9

<p>kathiep, I just looked on Ebay, and saw a Pampered Chef stone cookie sheet - I’ve never heard of this before! How does it work for cookies? Don’t you have to preheat the stones in the oven (for pizza or bread)?</p>

<p>Thanks, 50isthenew40, I can’t imagine that a batch of dough would last as long as 2 weeks in our house, so we should be safe!</p>

10

<p>Greenery-the 5 minutes a day is slightly misleading. Basically you mix a simple dough of flour, salt and yeast. You don’t knead it all all. You let it rise about 2 hours, then refrigerate it.<br>
When you want to bake a loaf, you cut off a portion and quickly shape it (I think this is the 5 minutes part!!) You let it rest 20 minutes, bake it about 25, and then you allegedly let it cool. That last part didn’t happen at my house, but I can say that after we devoured a half a loaf, we let the rest cool, and it was magnificent.
I checked the book out from the library, and now will definitely buy it.</p>

11

<p>Thanks. How much flour, salt and yeast?</p>

12

<p>Is this one of the “no knead” variations?</p>

<p>No knead bread? What’s the point?
<a href=“http://chowhound.chow.com/topics/644013[/url]”>http://chowhound.chow.com/topics/644013&lt;/a&gt;&lt;/p&gt;

<p>"No-Knead Bread</p>

<p>3 cups all-purpose or bread flour, more for dusting (I used 1 c whole wheat as a part of the total)
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

  1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
  2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1 ½ pound loaf."</p>

<p>Update…No-Knead Bread 2.0 (Cook’s Illustrated)
<a href=“http://chowhound.chow.com/topics/469752[/url]”>http://chowhound.chow.com/topics/469752&lt;/a&gt;&lt;/p&gt;

<p><a href=“http://chowhound.chow.com/topics/618425[/url]”>http://chowhound.chow.com/topics/618425&lt;/a&gt;&lt;/p&gt;

<p>“From what I understand, Bittman’s recipe/technique is nearly identical to the Artisan Bread in Five Minutes a Day approach,…”</p>

<p>Jacques Pepin’s dead-simple version?
<a href=“http://chowhound.chow.com/topics/602295[/url]”>http://chowhound.chow.com/topics/602295&lt;/a&gt;&lt;/p&gt;

13

<p>After reading this book, I started experimenting with my bread recipe. I’ve been making my own bread since I was 15 (so close to 40 years). I have now completely changed my technique when making a nice coarse loaf. </p>

<p>First thing in the morning, I mix the dry ingredients together: yeast, salt, flours, sugar (maybe). I add the cold liquid (I like to use milk) and stir until it’s homogeneous. I leave the dough very wet and sticky. I DO NOT KNEAD THE BREAD AT ALL. I cover the bowl. I ignore it all day. Around 3 I plop the dough onto a silpat (because I’m that lazy) and shape it into an oblong. It’s pretty flat dough because it’s so wet. I let it rise until half an hour before dinner. I preheat the oven to 400. I put the bread in. About ten minutes before it’s done (about 20 minutes in), I pull it off the silpat and put it on the oven rack directly to crisp the bottom. When it’s a nice golden brown I pull it out and put it on a rack to cool for at least five minutes before slicing.</p>

14

<p>I like the crispy crust such as the french baguette: please share the recipe if in your opinion the bread is similar to the french bread. (How many cups of flour, spoons of salt and amount of yeast?). Thanks.</p>

15

<p>Artisan Bread in 5 Minutes a Day - Review </p>

<p>[Artisan</a> Bread in 5 Minutes a Day - Review - Home Cooking - Chowhound](<a href=“http://chowhound.chow.com/topics/483709]Artisan”>http://chowhound.chow.com/topics/483709)</p>

16

<p>Greenery. I use almost two pounds of flour (King Arthur organic white flour), one tablespoon of salt (not iodized), one packet of yeast. If I add sugar or honey, I add about two tablespoons. (Using honey helps the bread keep longer.) It’s been a long time since I measured the amount of liquid, I just add until it’s quite a moist mixture. I think it’s around 3 to 3 1/2 cups. I like to use milk for extra protein. Sometimes I use water. Sometimes I add a bit of olive oil or butter. (I save a bit of flour from the two-pound bag so I can add a bit more if I need to.)</p>

<p>(If I want to make a soft dinner roll, I use whipping cream, and brush the tops of the rolls with melted butter while they’re rising.)</p>

17

<p>dmd77…delicious I want to try next weekend. Thanks.</p>

18

<p>I have never heard of this book til now and I am going to buy it. Grew up in a house where my mother and grandmother always made their own bread. I love to make bread myself but find it cumbersome at times esp when watching carbs, so I have shied awy from making it. Bread baking for me has always been comforting and therapeutic. Working with your hands, nuturing a living thing, seeing a beautiful end product, then sharing it with your family.</p>

<p>This just might be the answer to wholesome bread made when needed. Thank you for enlightening me.</p>

19

<p>A French baker told me the secret to a nice crust is to put a small pan of water in the oven with the bread.</p>

20

<p>I had not heard of this book either but now I really want it. One of the hardest things to adjust to when I moved here from Europe was the lack of bakeries and good freshly baked bread (2nd only to decent tea).</p>