Cooking Stuff

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Artisan Bread in 5 Minutes a Day Master Recipe

From Artisan Bread in 5 Minutes a Day101

  • 3 cup warm water
  • 1 tbl yeast
  • 1-1 1/2 tbl kosher salt*
  • 6 1/2 cups a/p flour

Mix together the water, salt and yeast. Add the flour and stir to combine, you want everything moist (it’s a wet dough) but there’s no need to knead. Cover the bowl (not airtight) and let the dough rise at room temp for 2 hours. It’s ready now, but much easier to handle if you chill it for a couple hours. Store it in the fridge for up to two weeks, use it whenever you want fresh bread. Before using it, dust the dough with flour, reach in and grab a handful (however much you want). Form it into whatever shape you desire and let it rise for 40-90 minutes, the longer the rest the larger the air holes in the finished bread. It won’t rise much while resting, it does most of it’s rising in the oven. Slash the top and bake at 450 on a preheated baking stone for ~30 minutes.

*I use ~1 tbl

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Even though I already posted about this bread dough I figured I should share the recipe since it figures so heavily in my cooking these days. The link up above the recipe is to the Artisan Bread in 5 website itself which I put there not only for legal reasons but also because their instructions really are better than mine. It’s as if they’re professionals or something. Heh. Anyway, like I said before I can’t say enough good things about this method. The only time I don’t have a batch of this dough in my fridge is when I’ve run out of flour.

So, now that I have the basic recipe to link back to expect lots more bread posts around here. I’ve been on a huge naan kick lately, I make it in an anodized aluminum pan and it’s ridiculously awesome. And for a dough without oil or kneading this stuff makes killer pizza, which past readers will know my undying love for.

So yeah, bread dough. This is the recipe I use, expect to see lots more of it.

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Filed under: Artisan Bread in 5 Minutes a Day, bread

11 Responses

  1. can I use this recipe with a bread maker?

  2. Mom says:

    Do you slash the top? Thought that was a must, for some reason

  3. Cooking Stuff says:

    @Andrea I haven’t ever read anything about using it in a bread maker, but if I had to guess I’d say no (although I don’t know much about bread makers…). It doesn’t get kneaded which I know machines do, usually. Can you have the machine mix the dough but not knead it? If so I’d say give it a shot and let me know how it works. 🙂

    @Mom I do, although it doesn’t always seem to do much good.

  4. Vajra says:

    You inspired me to try this. The loaf is baking as I write this.

  5. Cooking Stuff says:

    @Vajra let me know how it turns out!

  6. Vajra says:

    It was delicious. I inadvertently used TJ’s flour, which is “browner” than the Red Mill flour I usually use. It came out perfectly.

    • Cooking Stuff says:

      Nice. Heh, my knives are dull too, I haven’t had very good luck with slashing either. Fortunately it doesn’t seem to effect the flavor.

  7. Vajra says:

    p.s. I guess my knives are dull: slashing didn’t work very well.

  8. […] pizza dough -1/4 cup olive oil -2 cloves garlic, minced -baby blue potato, sliced thin -red onion, sliced thin […]

  9. vajra2 says:

    I’m back to Lahey’s No-Knead Bread. I just didn’t get as good a crumb with the 5 minute bread. I got a delicious loaf only once, the rest? meh. Also my fridge is small and it takes up a lot of space. Meanwhile I’m making 2 loaves of NKB and loving it. Current obsession? Herbed bread.

    • I think part of the reason I like the ABin5 recipe is that I almost always make flatbread/pizza with it, not loaves. If I’m making a loaf I usually… well, have my sister make it for me. 😀

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