Artisan Bread in 5 Minutes a Day

Last week I shared my 100% Everyday Whole Wheat Bread. It’s good and nutritious and I like it a lot.

BUT, nothing beats a crusty, doughy, French-like artisan bread. So, tonight I’m sharing how I make the bread my father-in-law (and husband and kids and I) go ga-ga over:

Artisan Bread in 5 Minutes a Day.

Artisan Bread in 5 Minutes a Day is sooooo easy. And, with only 4 ingredients (flour, water, salt & yeast), it’s pretty darn frugal. The idea is simple. Make a dough ahead of time and store it in the fridge. When you want fresh bread, take off a chunk, shape it, let it rise, bake it. It’s easy (as long as you remember to start the process early enough).

Here’s my dough right after mixing. I mix it up in my Bosch and then somehow get it in the container. It’s super sticky because there is no oil in it, so getting it into my container is the hardest part. I put it in my big 8 qt container because I double the master recipe. One batch is supposed to make 5 1-lb loaves, but 1 lb loaves are pretty small and don’t go very far in my family. My solution is to double the recipe and make bigger loaves.

Here’s how much the dough rises before I put it in my fridge. The first time I used these containers I put the lid on tight. Well, I learned the hard way not to do THAT again after I scooped dough off my floor and ceiling!! Yes, it exploded the container right off the counter. I wish I would have been here to see it, but we were out. One of these days, we’re going to re-create it so we can watch it in action. But I haven’t been up for that just yet… 🙂

Even though it’s a very simple process, I had the book for a good 6 months before I made my first batch of bread. In my opinion, the authors make the process sound unnecessarily complicated and technical. Maybe I’ve been lucky, but my batches have all turned out great, even the batch that hit the ceiling!

Once I finally decided to give it a try, I was hooked. It’s EASILY the BEST bread I have ever made. I also have the healthy version of the book, but I don’t like it nearly as well. I guess I figure with the wholewheat bread we eat, sometimes a break is really nice!

Have you read the book? I’d love to hear what you make out of it. Or, let me know if you’d like more directions. I’d be happy to make another post on this bread. You can click here for the recipe, and you can support my blog by buying the book through my “I recommend” link, if you are so inclined. Thanks!

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Comments

  1. Before this pregnancy I was making this bread all the time. I rotated between the healthy bread ones we like and the buttermilk and light wheat from the first book. I love the seeded bread but my kids are not fans so I don't make it as often. You are right, their method is easy and always turns out and I am definitely not a baker. ~Ang
  2. THANK YOU for posting this Michelle. Your bread looks AMAZING and I can just imagine how crusty, warm and yummy it really is! I look forward to trying it and thank you for the learned lessons of not putting the lid on tightly. I love sharing recipes with friends!

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