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Artisan Bread In Five Minutes A Day

Lee's picture

I meant to post this article yesterday from the Chicago Tribune.  It sure has me intrigued, and I plan to give it a go.,1,5858363.story

Jean's picture

(post #64585, reply #1 of 653)

That looks like fun.  I've ordered the book from our library. Thanks.

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Lee's picture

(post #64585, reply #5 of 653)

Unlike so many of you who turn out loaves at the drop of a hat, I'm not really a bread baker.  I'm very fortunate (and very spoiled) to have many wonderful bread bakeries within easy access, and my biggest problem is which one to go to and what should I choose today.  This recipe is so intriguing, however, that I'm going to have to try it out.  I'm interested to know if any you REAL bakers try it and what you think. 

Wolvie's picture

(post #64585, reply #15 of 653)

not sure I qualify, but I will try it.

Although - I just discovered that I live practically around the corner from La Farm Bakery. Went there yesterday. Ooh la la.

The bakery was even written up in Food & Wine, and somehow I missed that it was in Cary. Typical. ;-)

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Amy's picture

(post #64585, reply #8 of 653)

You'll probably like it. It's not as "holey" as the NYT bread.

Sheri's picture

(post #64585, reply #2 of 653)

You beat me to it! :)

I got the book for Christmas and have made one batch of dough (the peasant loaf). I've baked two loaves from the batch and both were very good.

I'm totally in love with the book. The authors are very approachable and available to answer questions on their website,

I think what I like most about this variation on the no-knead is that it gives you a lot of control over the timing of when you bake.

Amy's picture

(post #64585, reply #3 of 653)

Sheri's picture

(post #64585, reply #4 of 653)

I loved doing the project with you! It would have been better in person, of course. :)

Plover's picture

(post #64585, reply #6 of 653)

So - a person could bake herself a nice, fresh, crusty roll for dinner. Every night.


*runs for a mixing bowl*

Edited 1/10/2008 7:23 pm ET by Plover

Fledge's picture

(post #64585, reply #31 of 653)


You don't scare me

I have an African Grey

You don't scare me

I have an African Grey

Amy's picture

(post #64585, reply #9 of 653)

SallyBR1's picture

(post #64585, reply #16 of 653)

why are you doing this to me?

have I been mean to you? Did I say something that hurt your feelings? Is it my accent? Do you hate people with grey hair?



It is not gremolita, it is GREMOLATA!!!!

(October 2007)

Amy's picture

(post #64585, reply #19 of 653)

AWESOME! That is the funniest thing I've read on this message board in a LONG time!!


Sheri's picture

(post #64585, reply #21 of 653)

I think it must be the accent.


Plover's picture

(post #64585, reply #22 of 653)

Well, I baked up a wee loaf of this bread this evening, and I can't say that it rocked my world.

Texture was nice, crust was not bad, and my guess is that it would keep not too badly. But there was an overwhelming flavour of yeast to the loaf.

I used the amount called for, which seemed like a lot when I read the recipe, since I normally use 1/2 tsp per cup of liquid for white bread and 1 tsp for whole grain bread. I just figured this amount of yeast was called for because of the method. Anyone have an opinion on this? I will try again, but with a little less yeast. Glad I didn't make the whole recipe.

zoebakes's picture

(post #64585, reply #45 of 653)

Hi Plover,

We came up with that amount of yeast so that people can bake a nice loaf of bread after the short 2 hour rise or store the dough up to 2 weeks in the refrigerator and still have nice oven spring. The recipe works well with less yeast if you prefer the taste. Just take that into consideration for your rise times. Depending on how little yeast you use you will have to add time, both for the initial rise and the rest before entering the oven.

Thank you for trying the bread. If you make a full batch and let some of it mature for a couple of days I think you will find it much more interesting and the crumb improves.

Let me know how it goes. Zoe Francois

Plover's picture

(post #64585, reply #47 of 653)

Thanks for responding - I made a second loaf today, and it was definitely nicer than the first - both crust and crumb. I baked it in a cast iron skillet that I heated on top of the stove, and that worked really well. Will leave the rest in the fridge for a few days before trying again.

I will definitely try this again with less yeast - I don't have a problem with the longer rising times.

And I may fool around with my standard approach to bread - add less flour but add it all at once, leave out the oil, let the sponge stand longer, then refrigerate like for your recipe. Normally I cook or soak some kind of cereal grain/flake (rye flakes are my current favourite) then mix a sponge, before finishing and kneading. Proportions are usually 1/4 cup flakes, 1 tsp salt, 1 tsp yeast, and up to 1 tbsp oil or butter per cup of liquid.

zoebakes's picture

(post #64585, reply #48 of 653)

Hi Plover,

Please let me know how that comes out. The whole grains will be fantastic in the dough. With our method you can add them as you've explained or add them right to the dough when you first mix it up.

I've baked our bread in a cast iron skillet and like the results very much. We also have a recipe for naan, an indian flat bread that we cook in a skillet, but on the stove top. The entire bread is done from start to finish in less than 5 minutes, if you have a dough resting in your refrigerator. It is cooked in ghee or clarified butter and it is one of my favorites in the book, it is also instant gratification. Something else to try!

Thanks, Zoe

Heather's picture

(post #64585, reply #49 of 653)

Oh shoot, another cook book I have to buy? ;-) If I could have a dough that worked well for naan on hand in my fridge or freezer, I'd be very happy--and my husband would be ecstatic.

Sheri's picture

(post #64585, reply #50 of 653)

I made naan once, I think from a Fine Cooking recipe. It wasn't easy! The recipe from the book looks pretty simple. I may give it another try.

Definitely need to buy the book. :)

zoebakes's picture

(post #64585, reply #51 of 653)

Hi Sheri and Heather,

I think the naan recipe alone makes the book worth it. I admit I cook more indian food than the average citizen, but we also eat it with other foods as well. Just because it is so tasty and fast. That's my biased opinion at least!!!

The naan can be made with the master recipe or any of the whole grain dough as well. I was even thinking to fry the brioche dough in butter on the stove and pour Vermont maple syrup over it. I'll let you know how that goes!


Heather's picture

(post #64585, reply #52 of 653)

We have lots of good Indian restaurants in the area and love the breads. But my husband has very fond childhood memories of an elderly Indian neighbor who would make delicious bread on the top of his wood burning stove. It would be fun to try to replicate that, but in a skillet.

zoebakes's picture

(post #64585, reply #55 of 653)

Hi Heather,

It is my goal for the summer to build some kind of wood burning oven in my back yard. The naan will be amazing with the wood smoke, but the skillet version is already amazing. I look forward to your husband's review.


KitchenWitch's picture

(post #64585, reply #58 of 653)

>>It is my goal for the summer to build some kind of wood burning oven in my back yard.<<

when my girlfriend moves back to So. Cal from Canada, we're building a cob oven for bread baking.  



SallyBR1's picture

(post #64585, reply #59 of 653)

Dear CTers

this post is to inform you that I just placed the order for my first cookbook of 2008.

Artisan Bread is the winner.

I will now go look for a good shrink and set up a few appointments



It is not gremolita, it is GREMOLATA!!!!

(October 2007)

Sheri's picture

(post #64585, reply #63 of 653)

Yay! I'm glad we could help drive you further into cookbook madness.

zoebakes's picture

(post #64585, reply #65 of 653)

If buying cookbooks is reason to seek a shrink I'm done for! Maybe we can get a group discount??

I look forward to hearing about your bread. Check out the errata sheet at my website, same as my name .com!

Thanks, zoebakes

SallyBR1's picture

(post #64585, reply #66 of 653)

Well, there you go.... a blog for me to indulge!

Nice blog you have!

by the way, group discount is a very good idea.



It is not gremolita, it is GREMOLATA!!!!

(October 2007)

nexus's picture

(post #64585, reply #67 of 653)

Not Sally but I made a batch of the 5 min dough and let it sit for a couple of hours. I substituted 3 cups of the King Arthur White Whole Wheat flour for white though.

A little while ago, with a hungry 16 year old drooling over my shoulder and inspired by your comment about using this for naan I heated up my 12" Calphalon fry pan with some butter, grabbed a couple of small hunks off the dough, shaped them into flat streatched ovals on a floured board, threw them in and covered them. I left them in for roughly 5 min.then turned them and left them covered for almost 2.

They rose to about 3/4", browned about like an english muffin and were delichious. My son ate his with his eyes closing and going mmmmmmm.

Maybe a little more salt next time though.

Thank  you, I think we'll be keeping this dough on hand regurlarly now. I'll probably just have to buy the book. Darn.


MadMom's picture

(post #64585, reply #68 of 653)

Naan bread?  Okay, I have to buy this book.

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Sheri's picture

(post #64585, reply #69 of 653)

I just baked my third loaf from my first batch of the peasant bread (it's got AP, rye and whole wheat flours). The dough is nine days old and this loaf is decidedly more sour (? - I mean that in a good way) and has more holes! It's got a nice flavor.

The dough I have left isn't quite grapefruit sized. I'll probably skip the last loaf and start a new batch of dough in the same container along with the leftover dough.