Artisan bread 5 minutes recipe - Baked good

Author: Beau Jones  

Adapted From Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoë François Easy, delicious homemade bread that mixes up in 5 minutes! Easy Bread that gets better the longer it sits!

The Master Recipe: Boule

Adapted From Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoë François
Provided by: Alexandra Stafford
Yields: 4 servings
Number of ingredients: 4

Ingredients:

• 3 cups lukewarm water
• 1½ T. granulated yeasts (1½ packets)
• 1½ T. kosher or other coarse salt
• 6½ cups (29.25 oz.) unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method

How to cook:

1. Mixing and Storing the Dough
2. Warm the water slightly: It should feel just a little warmer than body temperature, about 100ºF.
3. Add yeast and salt to the water in a five-quart bowl, or preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about getting it all to dissolve.
4. id=”instruction-step-4″>3. Mix in the flour: Add all of the flour at once, measuring it with dry-ingredient measuring cups, by gently scooping the flour, then sweeping the top level with a knife or spatula; don’t press down into the flour as you scoop or you’ll throw off the measurement by compressing. Mix with a wooden spoon. If necessary, reach into your mixing vessel with very wet hands and press the mixture together. Don’t knead! It isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. Dough should be wet and loose enough to conform to the shape of the container.
5. ction-step-5″>4. Allow to rise: Cover with a lid (not airtight) that fits well to the container you’re using. Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately two hours. You can use a portion of the dough any time after this period, but fully refrigerated dough is less sticky and is easier to work with. So, the first time you try this method, it’s best to refrigerate the dough overnight before shaping a loaf. On Baking Day:
6. n-step-6″>5. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size), using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds.
7. step-7″>6. Place the shaped ball on a cornmeal-covered pizza peel. (If you aren’t planning on baking the bread on a pizza stone, just let the dough rest on a cornmeal-covered cutting board. Allow the loaf (uncovered) to rest on the peel for about 40 minutes.
8. ep-8″>7. Twenty minutes before baking, preheat the oven to 450ºF, with a baking stone placed on the lowest rack. (If you don’t have a stone, don’t worry.) Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread. (This helps to make the crust crispy, but your bread will still be delicious if you omit this step.)
9. . Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Make several ¼-inch-deep slashes across the bread. (Again, if you omit this step, your bread will taste the same.)
10. . With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated stone. (Alternatively, butter a Pyrex dish or baking pan and place the bread in the pan.) Quickly but carefully pour about one cup of hot tap water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow to cool completely, preferably on a wire rack.

Notes: Artisan Bread in Five Minutes A Day Master Recipe, Ingredients · 3 3 to 100F lukewarm water (you can use cold water, but it will take the dough longer to rise. · 1.3 you use cake yeast you will need 1.3 ounces.

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minutes a day master recipe

How to Make Artisan Bread in 5 Minutes a Day

Make artisan bread in just 5 mintues of active time. Recipe from our book The New Artisan
Duration: 2:06

Artisan Bread in 5 Minutes—Boule Technique

Red Star® Yeast and authors Jeff Hertzberg, M.D. and Zoë François have teamed up to show you Duration: 3:55

Artisan Bread in Five Minutes A Day YouTube

Homemade Bread for Beginners EASY Recipe in 5 Minutes of Hands On Time a Day. Melissa Duration: 3:55

5 Minute Artisan Bread

Easy, delicious homemade bread that mixes up in 5 minutes!
Provided by: Havalah-- Sisters What
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 15 servings
Cuisine: Traditional
Number of ingredients: 6

Ingredients:

• 3 cups 1 1/2 pounds lukewarm water (you can use cold water, but it will take the dough longer
• to rise. Just don’t use hot water or you may kill the yeast)
• 1 tablespoon granulated yeast
• *If you use cake yeast you will need 1.3 ounces.
• 1 to 1 1/2 tablespoons Morton Kosher Salt
• 6 1/2 cups 2-pounds all-purpose flour

Nutrition:

• Calories: 200 kcal
• Carbohydrate: 41 g
• Protein: 5 g
• Sodium: 1 mg
• Fiber: 1 g
• Serving Size: 1 serving

How to cook:

1. Mixing and Storing the Dough
2. Warm the water slightly and mix with yeast and salt to a 5 or 6 quart bowl or container (lidded, but not airtight plastic container). You don’t need to let the yeast rise.
3. Mix in the flour- kneading is unnecessary: Add all of the flour at once, Mix with a wooden spoon or a danish dough hook (wish I had one). If you’re hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing bowl with very wet hands and press the mixture together. It isn’t necessary to knead. When done, everything should be uniformly moist.
4. Allow to rise: Cover with a lid (not airtight). If using a bowl, cover with towel or plastic wrap loosely; you want the gases to be able to escape Allow the mixture to rise at room temperature for about 2 hours or until dough flattens. This might take longer depending on the initial water or air temperature. DON’T PUNCH DOUGH DOWN; like I said, it will flatten on it own. Longer rising times (up to 5 hours) will not harm the result. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. The authors recommend that the first time you try this recipe, you refrigerate the dough overnight (or at least 3 hours) before shaping a loaf. The next day when you pull it out of the fridge, you will notice that the rising dough has gone down a little, totally normal. It won’t rise again like it initially did.
5. Baking the Bread
6. The gluten cloak: don’t knead, just “cloak” and shape a loaf in 30 to 60 seconds. I like to place a piece of parchment paper on a flat cookie sheet and sprinkle flour on it. If you have a pizza peel, that works great too. But make sure you liberally cover it with flour or cornmeal. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-sized) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off; it’s not intended to be incorporated into the dough.The entire process in this step should take no longer than 30 to 60 seconds.
7. Rest the loaf and let it rise: Place your shaped dough ball on prepared parchment paper on cookie sheet or pizza peel. Allow the loaf to rest on the peel for about 40 to 90 minutes. The book says the longer rising time the more holes in the bread (holes are a good thing in artisan bread – makes the bread lighter). The bread won’t rise much doing this time, that will happen during the baking process.
8. Twenty minutes before baking, preheat the oven to 500 degrees F (the book says 450, but I’ve read other recipes that suggest 500 and then bring the temp down)., at the same time, preheat your baking stone, cast iron skillet or other bread dish placed on the middle rack *they don’t recommend glass because of high temps, but I’ve used oven safe glass bowls and I’ve never had an issue; I’ve read other recipes that recommends using them…so up to you. Place an empty broiler tray (or bread pan works too) for holding water on shelf below the bread.
9. Dust and slash: Dust the top of the loaf liberally with the flour and slash a pattern on top of bread. This will help the bread expand better.
10. Baking with steam: After a 20 minute preheat, you’re ready to bake. BRING the temp down to 450! I hate the idea of sliding my loaf into the preheated baking stone, so I just lift the parchment and place it right into the stone/iron skillet and call it good (also recommended on their site). Quickly but carefully pour about 1 cup of hot tap water into your broiler tray or bread pan and close the oven door to trap the steam. If using parchment paper, bake for about 20 minutes then remove the parchment paper and bake for another 10, or until the crust is nicely browned and firm to the touch. Because you’ve used wet dough, there is little risk of drying out the interior, despite the dark crust. Allow the loaf to cool completely, preferably on a wire rack.

Notes: Corrections - Artisan Bread in Five Minutes a Day, I just mixed in the sugar, raisins, and cinnamon rather than rolling them in the dough. In the New ABin5, the buttermilk dough recipe on p. 327 says to bake a 2

Artisan Bread in 5 Minutes a Day Master Recipe

Easy Bread that gets better the longer it sits!
Total time: 315 minutes
Cook time: 35 minutes
Prep time: 280 minutes
Yields: 24 servings
Number of ingredients: 6

Ingredients:

• Artisan Bread in 5 Minutes a Day Master Recipe
• 3 1/2 cups lukewarm water
• 4 teaspoons active dry yeast
• 4 teaspoons coarse salt
• 7 1/4 cups unbleached all-purpose or artisan flour (measure using scoop and sweep method)
• This is enough dough for 4 (1-lb.) loaves (Around 6-8 Slices each loaf)

Nutrition:

• Calories: 139.4 calories
• Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 292.1 mg
• Carbohydrate: 28.8 g
• Fiber: 1.0 g
• Protein: 4.2 g

How to cook:

1. Mixing the dough:
2. 1)In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt.
3. 2)Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk.
4. 3)Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough.
5. 4)Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (You can put a little hole in the top of the lids so that you can close the lid and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.)
6. 5)Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container.
7. But, after the initial 2 hour rise it will pretty much fill it.
8. 6)The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled.
9. 7)The next time you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for the dough. It will never rise up again in the container.
10. Making the loaf:
11. 1)Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.
12. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.)
13. 2)Cut off a 1-pound piece of dough using kitchen shears and form it into a ball by tucking the sides of the dough under the ball while twisting and turning the dough to do so. Place the ball on a generous layer of corn meal on top of a pizza peel. (The picture shows it on parchment paper instead.)
14. 3)Let the dough rest for at least 40 minutes (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.). You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for this dough.
15. 4)Preheat the oven to 425 degrees with a Baking Stone* on the center rack, with a broiler tray on the bottom rack, which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.)
16. 5)Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf.)
17. Baking the bread:
18. 1)Slide the loaf into the oven onto the preheated stone (the one in the picture is cast iron) and add a cup of hot water to the broiler tray. Quickly close the oven door to prevent the steam from escaping. Bake the bread for 30-35 minutes or until it's a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises.
19. 2)Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp bread knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe.
20. 3)If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy.
21. This is seriously the yummiest bread!
22. I actually have enough dough in the fridge right now to make a load...that sounds so good right now! Maybe I'll go pull it out and let it start to rest so I can bake it.
23. Serving Size: This is enough dough for 4 (1-lb.) loaves (Around 6-8 Slices each loaf)
24. Number of Servings: 24
25. Recipe submitted by SparkPeople user FAT2FITB430.

Notes: Artisan Bread in 5 Minutes—Boule Technique, Red Star® Yeast and authors Jeff Hertzberg, M.D. and Zoë François have teamed up to show you Duration: 3:55