Artisan Bread in 5 Minutes a Day Master Recipe
It is absolutely possible to make bread in as little as 5 minutes a day with this simple recipe. Mix up a batch of dough, keep it in the fridge, then bake at will. No kneading, no waiting for loaves to rise, and so many tasty options for using the dough.
Note: I use a 20ml Tablespoon in this recipe.
Note: I use a 20ml Tablespoon in this recipe.
Servings: 1 bucket
Calories: 3338kcal
Ingredients
- 675 g lukewarm water
- 20 ml (1 Tablespoon) dried yeast
- 20 ml (1 Tablespoon) crushed sea salt flakes
- 910 g bread flour
Instructions
To make the dough
- Weigh the lukewarm water into a 4 litre container.
- Stir the yeast and the salt into the water, ensuring that there are no large lumps of dried yeast remaining in the water.
- Weigh in the flour.
- Stir gently until the flour is incorporated.
- Cover the container loosely with a lid to allow gasses to escape.
- Allow the dough to rise at room temperature.
- Once the dough has flattened and started to fall it is ready to use.
- If not using the dough immediately store in the fridge for up to two weeks.
To bake a loaf
- Sprinkle the surface of the dough in the container with flour.
- Pull up the dough and cut off approximately 500g (the size of a small melon) with kitchen scissors or a serrated knife.
- Shape the dough into a ball by gently pulling the sides of the dough underneath the ball on all four sides.
- Place the dough on a pizza peel or a piece of baking parchment and allow to rest at room temperature for about 40 minutes.
- About 20 minutes before you are ready to bake the loaf, place a baking stone in the oven and preheat to 200C.
- When you are ready to bake the loaf, liberally dust the top of the loaf with flour and slash the loaf with a serrated knife.
- Place the loaf on the pre-heated baking stone.
- Using a water spritzer, spray both the loaf and the oven liberally with water.
- If you have transferred the loaf using baking parchment, remove the parchment once the loaf has started to brown.
- Bake for approximately 30 minutes, or until the crust is deep brown and firm to the touch and the loaf sounds hollow when tapped on the bottom.
- Remove from the oven and allow to cool completely before slicing.
Notes
Please Note: This is my adaptation of the original recipe. For further information on using the dough I highly recommend you either read through the basic tips and techniques on the Artisan Bread in 5 Minutes a Day website or purchase one of their books.
Other notes:
- I use a 20ml Tablespoon in this recipe.
- The dough is ready to use once it has finished rising however it is much easier to handle if it is chilled first.
- The older the dough, the more it will take on sourdough-like characteristics. If you do not like strong flavoured bread use the dough when still quite fresh.
- The water should be lukewarm. Do not use hot water as you will kill the yeast. You can use cold water, although this may increase your rising time.
- The initial rise will take approximately 2 hours. The actual time will depend on the room temperature and will take longer in cooler weather.
- Once shaped, the dough will not appear to rise much during the resting time. This is normal as most of the rising will occur in the oven.
- I use a piece of granite tile as my baking stone but I have also quite successfully baked the loaves on a baking tray.
- Jeff & Zoe bake their loaves with steam to achieve a beautiful crust. They have produced a video on the methods you can use to create this environment. I find in my oven that spritzing the loaf and oven with water is sufficient.
- I have also started to bake the loaves in a dutch oven with great success, as the dutch oven traps in the steam and helps produce a great crust.
- Nutrition information is provided for a whole bucket of dough. Actual nutrition will depend on how you use your dough and whether you add additional ingredients to your finished dish.