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Book Author：by Jeff Hertzberg and Zoe Francois. Recipe:(a)1 1/2 tablespoons yeast.(b)1 1/2 tablespoons kosher salt
.(c)6 1/2 cups unbleached, all-purpose flour, more for dusting dough.(d)Cornmeal.
Duration : 0:4:5
[youtube JFJZPm-_2-M]
Artisan Bread in Five Minutes a Day
July 5th, 2009 
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You make more bread …
You make more bread! that basic recipe gives you enough for 4 loaves. You can keep the dough in the fridge for up to 14 days and just pull out dough when you want to
I made the bread, …
I made the bread, it was so fantastic, that I bought the book the next day.
The best bread I have ever made!!!
Does anyone have …
Does anyone have the
Australian measurements for this basic bread recipe???
What do you do with …
What do you do with all the left over dough?????
I have the book and …
I have the book and am excited about trying the recipes!!
Could we do this …
Could we do this with whole wheat flour?
Okay so I purchased …
Okay so I purchased the book. Had left over dough so decided on the Sticky Pecan Cinnamon Rolls. OMG unless you have untold resistance to something so perfect, don’t make them. Thinking of taping my mouth with duct tape to stop me from gobbling them up all at once. They are delicious.
Finally made the …
Finally made the bread from the video – will purchase book tomorrow. Only problem, I ate the whole first loaf myself – talk about pigging out – it’s really good. Can’t wait to try the other recipes in the book. Don’t have the peel or the stone, just baked on an oiled cookie sheet with parchment paper.
Made this today, …
Made this today, and although the bread came out really well, when I added the water to the pan my pizza stone split in two!
You can just add …
You can just add the salt in after the flour. You need to use a wooden spoon. The only way to find out is to do it yourself. I use more water in the steam pan, about 2 cups. I’m using an oiled and floured cookie sheet for now. I noticed the longer you keep it in the fridge the longer the rise time needs to be. It’s that easy. I bought the book last week and love it so far.
You bake it for …
You bake it for about 25 to 30 minutes until it’s deep golden brown. I used about 2 cups of water in the steam pan. I just used a cookie sheet, oiled and floured, until I can get a stone and peel. They have alot of answers on the website too.
I’ve read this too, …
I’ve read this too, so I just throw the salt in last, just in case.
You can soften the …
You can soften the crust with olive oil or butter. I made the soft american style from the book and it was perfection.
I’ve tried this and …
I’ve tried this and it works really good. It tastes as good as bread from a bread machine or any homemade I’ve ever had. I bought the book last week and have made crispy boules and soft american style too. You’ve got to at least try this.
No, not fake. Just …
No, not fake. Just made this myself. It makes really easy, delicious bread, seriously. Their cookbook is really popular right now, but you could just try out this recipe & see for yourself
man you never …
man you never conbine directly the salt with the yeast, this is fake
JHERNDO…The …
JHERNDO…The instructions say to cook the bread at 450 degrees for 30 minutes…I prefer a softer crust, so I bake it for 23 minutes. And, yes, get the book as this bread is so awesome and so easy!!!
Salt directly onto …
Salt directly onto the yeast? Bread baking instructions I’ve read in the past recommend against this as it kills the yeast.
Great video but you …
Great video but you forgot to say how long to bake it for! I’m sure I’ll figure it out, if it turns out good I’ll be sure to buy the book.
nice video very …
nice video very clear thanks!
Adapted from ” …
Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)
Recipe:
Time: About 45 minutes plus about 3 hours’ resting and rising
1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
Cornmeal.