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Artisan Bread in 5 Minutes a Day

Get 5 qt lidded but not airtight container. Make enough to last a week – 10 days.
Course Bread
Author Hertzberg and Francois


Basic portion:

  • 3 C Lukewarm Water
  • 1 ½ T granulated yeast
  • 1 ½ T coarse salt
  • 6 ½ C unsifted unbleached, all-purpose white flour measured with the scoop and sweep method.


Dough Prep

  • Warm the water slightly 100° F
  • Add yeast and salt to the water in 5 qt container
  • Mix in the flour with wooden spoon, or with hands at the end. No kneading. Uniformly moist with no dry patches.
  • Allow to rise, lightly covered for about 2 hours – until it deflates slightly. 5 hours is OK. Dough is ready to use now. Easier to handle if you refrigerate overnight or at least 3 hours.

Baking Day

  • Sprinkle corn meal on peel. Sprinkle flour on dough to aid in cutting. Cut off 1 lb lump (size of a grapefruit) of dough. Hold the mass in hands, add a little flour to handle and “cloak” the dough, by pulling surface around to the bottom on all surfaces. (30- 60 seconds).
  • Rest and Rise. Place on prepared peel. Rest uncovered 40 minutes. At 20 minutes prepare oven.
  • Preheat oven to 450° with baking stone on middle shelf. Place water pan (old cast iron skillet works well) in oven.
  • Dust loaf top liberally with flour and slice 1/4” slices onto top using sharp knife.
  • Heat 1 cup hot water. Slide dough off peel to oven stone. Pour water into old skillet, Bake 30 minutes. Cool completely on wire racks.
  • Store remaining dough in refrigerator for up to 14 days. No need to “clean” container before next batch.


May 26. 2008