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Nov 12, 2008 05:49 PM

Artisan bread in 5 min a day

I was skeptical to say the least. You make a simple dough with more than the usual amount of water. Let it sit at room temp for 2-5 hours, refrigerate for up to 5 days(if it lasts that long). Pull off a chunk of dough. Shape, proof, bake & you have a loaf of crusty bread. Here's a link to the article where I found the recipe. I might just buy the book after making this bread.

I didn't have a bakers peel or tile so I just used a sheet pan with some flour & cormeal mixture. I put a pan of hot water on the bottom of the oven rack & threw some ice cubes in for steam. Since the dough needs to be kneaded a bit before shaping I kneaded in some roasted garlic & rosemary & it was seriously just really good crunchy bread.
Has anyone else tried it?

I should've put this in the home cooking section..sorry.

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  1. I'm completely in love with this book. I thought that they specifically say not to knead the dough? - pizza I've made with the dough. - brioche

    Some other threads on it:

    5 Replies
    1. re: MMRuth

      My dough was a bit wet. I hastily made it by hand before heading out the door. So I figured ..why not? It turned out great anyway.

      1. re: sugarbuzz

        Thanks - that's good to know. I actually enjoy kneading, and want to start branching out to more traditional ways of making bread. I have the peasant bread dough in the fridge right now, but haven't baked it yet - hadn't made it before.

        1. re: MMRuth

          Be careful with the kneading. You don't want to deflate the air bubbles. When adding ingredients like the OP's roasted garlic and rosemary, it's best to gently flatten the dough with a rolling pin or your hands, scatter the ingredients, and roll it up.

          1. re: AmyH

            I'm not saying to beat the hell out of it. I know a thing or two about bread as I'm a pastry chef.
            My dough was really wet that i had most of it on my hands. So I sprinkled some crushed garlic & rosemary on it, added a bit if flour & gently kneaded it until it formed a loaf shape.
            If you're not familiar with handling bread or tweaking recipes then don't do what I did. Follow the recipe exactly.

            1. re: AmyH

              Oh - I wasn't going to knead the doughs from this recipe - just saying that I'm planning to try traditional recipes that call for kneading. I just flour my hands and quickly form the ball/gluten coat as instructed.

      2. I've also made the brioche dough from this book and used it for a brioche loaf and beignets. Both were wonderful.

        1. I love this book. After making several batches using a couple of different recipes from the book I think I've got the technique to the point that the bread is fantastic. So good, in fact, that I've had to stop making it because I'm trying to lose weight and I can't resist eating it. Because it's such a unique method, you'll have to re-learn breadmaking a bit in order to get a good result. But it's worth it. And the book is definitely worth buying.

          1 Reply
          1. re: Nyleve

            i usually half the yeast.....i find the full amount is a bit yeasty for me, and the rise time doesn't increase significantly.

          2. anyone try using the preheated cast iron dutch oven as a cooking vessel like in the no knead bread?

            2 Replies
            1. re: scubadoo97

              I haven't, but, I have to say, that's one of the things that turned me off that bread. I do have a dutch oven, but I think I also read that, while the bread is good at first, it doesn't last too long. I've been amazed how long the Artisan bread lasts, using their storage method of just putting the cut side on a plate.

              1. re: MMRuth

                I've found that the artisan bread in 5 mins, etc. doesn't really make a very good loaf (even with quarry tiles and pan and water on bottom of oven). The crust on mine is never crispy enough.

                SO, I have started making rolls out of it. They are a great success, good golden crust, soft, chewy inside. I just form the dough into rolls...very, very rustic rolls as the dough is so soft and sticky. They all look "artisan" when they're least that's what I tell myself.