Artisan Bread in 5 Minutes a Day. No kneading, no rising. With a bucket of dough in the fridge, a quick meal is really only 5 minutes away.
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Artisan Bread in 5 Minutes a Day Master Recipe

Note that 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.

I use a 20ml Tablespoon in this recipe.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 1 loaf
Author: Tania @ The Cook's Pyjamas (adapted from Artisan Bread in Five Minutes a Day)


  • 675 g lukewarm water
  • 1 Tablespoon dried yeast 20ml
  • 1 Tablespoon crushed sea salt flakes 20 ml
  • 910 g bread flour


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.
  • Artisan Bread in 5 Minutes a Day. No kneading, no rising. With a bucket of dough in the fridge, a quick meal is really only 5 minutes away.

To bake a loaf

  • Sprinkle the surface of the dough in the container with flour.
  • Pull up the dough and cut off approximately 500g 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.


The dough is ready to use once it has finished rising however it is much easier to handle if it is chilled first. I usually make it at least a day before I wish to use it.
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 it is still quite fresh.
The water should only be lukewarm. Do not use hot water as you will kill the yeast. You can use cold water should you prefer, although this may increase your rising time.
The initial rise will take approximately 2 hours. The actual time will depend on the ambient temperature and will be longer in cooler weather. I have unintentionally risen the dough overnight on my benchtop with no detriment to the dough.
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.