This 5-minute artisan bread recipe instructs you on how to make homemade bread in just minutes a day. Seriously. Can you say quick, easy, rustic, and the best?
This 5-minute artisan bread recipe is truly revolutionary. Actually, those are the words of the authors who created this quick homemade bread recipe and we couldn’t agree more. Like so many rustic bread recipes, this easy artisan bread relies on pantry staples—just all-purpose flour, yeast, salt, and water. The trick lies in not kneading the dough but instead mixing the dough in bulk, stashing it in the fridge, and then forgetting about it until the craving for freshly baked bread descends upon you. When that happens, simply take the dough out of the fridge, lop off enough for a loaf, shape it, let it rest, and then take a moment to slide it in the oven before you casually go about your life. And then don’t come forget to come back later to retrieve the best artisan bread of your life from the oven.
If you want to get technical, this 5-minute artisan bread recipe does take a little more than 5 minutes to make, but that’s only if you include the resting and baking time. Seriously. This recipe instructs you on how to make artisan bread in 5 minutes at a stretch. We’ve relied on this recipe and its brilliant technique literally dozens of times and we can assure you that 5 minutes hands-on time is all you’ll ever invest at any given stage in the recipe. That’s nothing for a loaf of rustic artisan bread that’s homemade, right?! Nothing short of a miracle, that is.
One last thing. The authors created this technique and recipe so that it can accommodate any shape loaf, whether baguette, bâtard, ciabatta, couronne, crusty white sandwich loaf, Pullman sandwich loaf, or soft dinner rolls. The recipe below instructs you on how to make an artisan bread that the French refer to as a boule (pronounced “bool” and meaning “ball”). This recipe has been updated. Originally published January 13, 2014.–Renee Schettler Rossi
5-Minute Artisan Bread Recipe
Ingredients
- 3 cups (24 ounces) water, plus more for the broiler tray
- 1 tablespoon (.35 ounce) granulated yeast (active dry, instant, quick rise, or bread machine is fine)
- 1 to 1 1/2 tablespoons (.6 to .9 ounce) kosher or other coarse salt, to taste
- 6 1/2 cups (2 pounds) unbleached all-purpose flour, measured by the scoop-and-sweep method
- Cornmeal, for dusting (optional)
Directions
- 1. Warm the 3 cups water just a little so that it feels just slightly warmer than body temperature. That should put it at about 100°F (40°C). In the large bowl of a standing mixer or a 6-quart container with a lid, mix the yeast, warm water, and salt. Don’t worry about getting the yeast to dissolve. Add the flour all at once, then use a spoon or stand mixer to mix until the flour is completely incorporated and you have a blobby dough. (If you’re hand-mixing the dough and it becomes too difficult to incorporate all the flour with the spoon, just use very wet hands to press the mixture together.) Don’t knead the dough! It’s not necessary. You just want the dough to be uniformly wet and loose enough to conform to the shape of its container. All you need to do is be certain that there are no dry patches of flour.
- 2. Loosely cover the container and let the dough hang out at room temperature until it begins to rise and collapse or at least flatten a little on the top, about 2 hours. (Relax. It’s bread dough, not a newborn. You don’t need to monitor it constantly. And don’t worry about the dough being precisely double or triple its original volume as you would with a traditional bread recipe. Just walk away, go about your business, and come back in 2 hours. Seriously.)
- 3. After 2 hours, stash the container of dough in the fridge. That’s it. (If your container isn’t vented, you want to ensure the gases can escape by leaving the cover open a crack for the first couple days in the fridge; after that, you can seal it.) You can use the dough anytime after the initial 2-hour rise, although the refrigerated wet dough is less sticky and easier to work with than dough at room temperature, so it’s best to refrigerate the dough overnight before handling it. Once refrigerated, the dough will seem to have shrunk back upon itself as though it will never rise again—that’s normal. Whatever you do, do not punch down this dough. You’re trying to retain as much gas in the dough as possible, and punching it down knocks gas out and results in denser loaves. Just be certain to use the dough at some point within 14 days.
- 4. When you want to bake a loaf of artisan bread, dust a pizza peel or a baking sheet turned upside down with cornmeal or line it with parchment paper. Grab a hunk of the dough and use a serrated knife or scissors to cut off a 1-pound piece of dough. Hold the dough in your hands and, if necessary, add just enough flour so the dough doesn’t stick to your hands. (What you’re trying to do is surround the surface of the dough with flour so that it can be handled. You are not trying to incorporate more flour into the dough, so for the love of all things good, resist the temptation to get rid of all the dough’s inherent and lovely stickiness by working the flour into the dough.) Gently stretch the surface of the dough, tucking the ends underneath the ball and rotating it a quarter turn as you go. Most of the dusting flour will fall off, and that’s okay, because as we just said, it’s not intended to be incorporated into the dough. The bottom of the ball of dough may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. Your round loaf of bread should be smooth and cohesive, and the entire shaping process should take no more than 20 to 40 seconds—don’t work the dough any longer or your loaves may be dense. Place the shaped ball of dough on the prepared pizza peel and let it rest for about 40 minutes. It doesn’t need to be covered. You may not see much rise during this period, but don’t fret. It will rise much more during baking.
- 5. Preheat the oven to 450°F (230°C) for at least 20 to 30 minutes. Preheat a baking stone on a middle rack for at least 20 to 30 minutes. Place an empty metal broiler tray on any rack that won’t interfere with the rising bread. (Do not use a glass pan as it could shatter.)
- 6. Dust the top of the raised loaf generously with flour and, using a serrated bread knife, slash a 1/2-inch-deep cross or tic-tac-toe pattern in the top. There’s no need to dust the flour off the loaf.
- 7. Place the far edge of the peel or the upside-down baking sheet in the oven on the baking stone a few inches beyond where you want the bread to land. Give the peel or baking sheet a couple quick back-and-forth jiggles and then abruptly pull it out from under the loaf. The loaf should land on the baking stone with very little drama. Quickly but carefully pour about 1 cup hot water into the broiler tray and immediately shut the oven door to trap the steam. Bake the bread for a total of 20 to 35 minutes, until the crust is richly browned and firm to the touch. (Don’t worry. Because the dough is so wet, there’s very little risk of it becoming dry despite how dark the crust may become.) And crazily enough, a perfectly baked loaf will audibly crackle, or “sing,” when initially exposed to room temperature. Let the loaf cool completely, preferably on a wire rack for the best flavor, texture, and slicing. The crust may initially soften but will firm when cooled.
Hungry for more? Chow down on these:
- English Granary-Style Bread from Artisan Bread in Five Minutes a Day
- Five-Minute Artisan Bread from Splendid Table
- Rosemary Mini Breads from Leite's Culinaria
- No-Knead Whole-Wheat Bread from Leite's Culinaria
5-Minute Artisan Bread Recipe © 2013 Jeff Hertzberg and Zoë François. Photos © 2013 Stephen Scott Gross | David Leite. All rights reserved.
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I have used this so often, I have used about 10 bags of flour making this bread. The taste is amazing! I prefer the baguette. Amazon sells the baguette pan. Very easy to make and almost addictive.
Rita, I’m right with you on this. Pounds and pounds of flour have gone into these breads.
Hi Rita, this is so wonderful to hear! Enjoy all the bread! Thanks, Zoë
Amazing recipe! A million thanks!!!!
You betcha, Miriam.
I have bread flour, can I substitute some of that for AP flour?
sumara, the authors are clear about when you can use bread flour–usually when the loaf needs to hold a particular shape. For this loaf, I think you’ll have better success if you use AP flour.
Hi Sumara, you can use your bread flour, but you’ll want to add 2 to 4 tablespoons of additional water to compensate for the additional protein in the bread flour. I recommend making the recipe with all-purpose once so you know what the consistency is supposed to feel like, then you can experiment with other flours. Here is some more information about using different types of flour.
Thanks, Zoë
All of the recipes in this book are fantastic. If you end up with just a bit of dough leftover, make little balls and deep fry them…then toss with butter and garlic. SO good and they don’t get soggy either.
Carla, I love this idea. I sometimes have leftover dough, so I’ll give this a whirl.
Hi Carla, I do this with our brioche dough all the time, but to make savory doughnuts with the master recipe is just brilliant! Thanks, Zoë
I have been making Zoe and Jeff’s breads since their first book came out and the breads that I’m able to produce are amazing.
stuofnankinchowmien, I can’t agree with you more. Great bread.
This is the third Artisan Bread in 5 books I have and I love them. Bread for the lazy? No…. just super simple and perfect every loaf! And really the best Challah ever.
The book, the authors, and the recipes are amazing, are they not, Jamie?!
Thank you Renee, you’re so sweet! I’m so thrilled you’re baking from the book!
Word.
Thank you so much Jamie, you’ve made my day!
While my youngest was still in school, I would have two loaves waiting fresh out of the oven when she got off the bus. She would stand by the kitchen island and eat half a loaf before she said hello! I still feel good every time I think about those days. Grown up and out of the house now. Zoe, you gave me and mine some great memories. Thank you!
Hi Rita, it is funny to think mine was sitting in a bouncy seat on the counter when I wrote that book and now he’s taller than me. ;) So pleased you enjoy the bread with your family!
Cheers, Zoë
My best childhood friend turned me onto this recipe; I turned my neighbor on to it; and we three make it all the time. I usually bake it in the oven on a half sheet pan with a roasting pan turned upside down over it to avoid using the water to create steam and find it works well. I have also baked it in a cast-iron Dutch oven with great success. I even baked a little ficelle in a Le Creuset cast iron terrine, but I would really need two terrines to do that regularly.
I have recently found a baking “steel,” instead of a stone on which to bake bread and pizza, and if it works well, I will give you a heads up. It’s a great idea – should conduct heat superbly and will not break.
I have the original Artisan Bread book and recently got the revised Kindle edition (1) so I have it with me all the time (you never know where you will be when the mood to bake a loaf of bread and show off strikes) and (2) I have a lonely Pullman Pan in my cupboard begging to be used for the first time.
I consider this recipe to be a miracle.
Yes, and I consider Zöe and Jeff the his and hers Saints of Bread Baking (with all due respect to St. Elizabeth of Hungary.)
Thank you, Victoria. How wonderful that you and your friends all bake together. I am so curious what you think of the steel. I’ve yet to try it, but it seems like a great product. Do let me know what you think.
Enjoy! Zoë
I’ve done two batches of this recipe on the Baking Steel and it worked perfectly! The first batch was your recipe exactly. The second I subbed half of AP flour for whole wheat and it was wonderful! The steel is a lovely tool for a beautiful crust. Thanks for this recipe!
You bet, Kathleen!
I use a similar recipe, but it has a higher water content, so it doesn’t need steam to make a crackly-crisp crust. This recipe is definitely going on my to-do list though!
Hey, Lola, wanna share your recipe?
Has anybody tried baking bread (specifically this bread as it is so easy and tasty) in a Roemer Topf? Would I still need that broiler pan of water after soaking the Topf in water overnight? Cover or not to cover, that is the question…… I’m going to try it anyway but it would be great if somebody could share what experience they have. Most people don’t have a clue what wonderful foods can be cooked in the RT, talk about the original one pot meal! Haven’t done any baking in it but would like to try. Thanks.
I haven’t, but I think the authors have. I’m sure they’ll check in.
Hi Hunddee, Here is a post on baking in a clay cloche. It isn’t a Roemer Tpf, but the technique will be the same. It makes wonderful crust!
Thanks, Zoë
I tried this bread recipe twice, although is is an easy recipe, I found it didn’t rise enough and it was very yeasty tasting. Threw it out.
Hi Deborah, Some people are more sensitive to the taste of yeast than others, so you can always decrease the amount of yeast in the recipe, but you’ll need to let it rest a bit longer. Here is some more information.
If your dough doesn’t seem to rise enough for your liking, you can always let it rest longer, and it will have a more open crumb. Here is more information.
Thank you! Zoë
Deborah; You probably had a problem with your technique or your ingredients. The recipe is perfect and works. Sorry you did not have a good outcome.
Wow, wow, wow. Best ever!!! Really 5 minutes tops to start the dough. Made 2 generous loaves, 1 regular, the second I stuck full of garlic cloves. In my book Zoe and Jeff get a Nobel prize for bread making. Next time will try with chopped dill, maybe fried onions. Can’t believe the quality and taste of the final product. Dipped it in chimichuri HEAVENLY!!! Can see myself using Costco bags of flour!!!
I hear you! I’m now buying flour in 50-pound bags thanks to Zöe and Jeff.
What things can I add to the bread besides dill and garlic?
Wonderful Miriam, so happy you are enjoying all the bread! I love the idea of chimichuri dip, I’ll have to make some. Cheers, Zoë
Sure!
Will need:
3 cups bread or all-purpose flour (sometimes I use multigrain)
1/4 tsp instant yeast
1 tsp table salt (or 3/4 Tbsp kosher salt)
1 1/2 cups lukewarm water
Cast iron pot, or baking pan with lid (I use an 8 in. square cake pan with aluminum foil for a lid. Pyrex will explode)
Mix dry ingredients together, then add water and mix til combined. Dough will be a goopy shaggy mess. Cover with plastic wrap and let rise in a draft free place for 12-20 hours.
2 hours before you want to bake, wet hands and turn dough out onto floured piece of parchment paper. Bring the edges of the dough together and turn over, and transfer the dough ball on top of the lightly floured parchment paper into another bowl. Cover with a cloth and let rest for those 2 hours.
Half an hour before baking, set oven at 450F and place the baking pan or appropriate pot (think Le Creuset. Should be able to withstand very high temp) in the oven to preheat.
After the dough has risen to your liking, take the pan/pot out of the oven and lift the parchment paper containing the dough right into your vessel (hassle-free transfer!). Place the lid and put back in the oven.
Bake for 30 minutes, then take the lid off and bake for another 15-20 minutes or until bread is golden brown and makes a hollow sound when tapped.
Enjoy hearing that crust crackle!
Thanks, Lola! That’s Jim Lahey’s no-knead bread recipe, I believe.
This is truly revolutionary — I can’t wait to give it a try!
You’ll love it, Sue!
Love, love, LOVE this bread. It’s one of those recipes where I can’t decide if I should tell everyone I know about it, or selfishly keep it as my own little secret and just impress everyone who doesn’t make their own bread. It is simple, rustic and the crust comes out to crispy perfection every time! Thanks for another “keeper”.
Karen, I, too, have the same reaction: tell the world or keep it to myself. I finally told. I can’t keep a secret.
Nor can I……..consider this shared……with many.
10-4, Karen.
Hi David, greatly simple hurrah! could I incoroprate cumin or seeds into this or is it not possible since there is no kneading? suggestions? Thanks in advance
karin, you certainly can! Simply add them when you mix the dough in the initial stage.
Can I substitute the a portion of the flour for wholemeal, rye or spey flour?
will it work if I knead in some roasted sunflower seeds before shaping?
thanks and hugs from Germany!
Mica
Hi Mica, we didn’t test it that way but gosh it sounds great! Please give it a try and let us what you used and how it turned out.
Hmmm it sounds like a mission! I will do an experiment and soon will tell if it worked ;)
Please do, Mica.
Hi, does this recipe work with rye or whole-wheat flour??
Hi Basak, the author of the recipe recommends that you follow the Master Recipe as written until you get a feel for the proper consistency. This is because the hydration needed for bread storage will vary from flour to flour due to the gluten content. The higher the gluten, the more water that will be needed. Once you get a feel for the dough, then experiment with other flours.
basak, it definitely can work with other flours, but the amounts are different. I suggest purchasing the book. You won’t be disappointed.
The bread that I make from ABI5MAD is caraway rye. It is the bread that got these two “baking fools” together in the first place. I add caraway seed to the recipe in a greater amount and I add 1/4 cup of dry onion flakes to the dough. You need to make a couple to get the feel for the dough and how to handle it. Like everything in baking, technique is important and you have to work on the product to get it perfect. My daughter likes the larger bread for sandwiches and I make many appetizer size loaves for holidays where I need smaller slices for chopped liver or chopped herring salad.
stu, it sounds great! I love the idea of the onion flakes.
Um, where’s the interior crumb photo? Would like to see I’d you were able to achieve an open crumb…
Chris, this a photo from the inside of a loaf similar to the loaves above. (This is from the authors.) They have also sent along a very useful link for anyone having dense crumb issues, which sometimes happens to me.
I haven’t tried this technique yet but I shall soon.Have you experimented with saving a portion of dough from a batch a few days old and and adding it to the next batch? I am wondering if you would then get the stronger flavor of an older batch right away with a 2 day old batch? Thank you
Hi Patrick, I have never done this with The Zoe Francois bread but, I am certain that the flavor may be enhanced with a bit of “old dough” It certainly couldn’t hurt. This dough already rests in your refrigerator so old dough wouldn’t be necessary but it could be a matter of personal taste. This bread has a fine taste as written and I’m guessing you will be pleased.
Made this for the first time last night added fresh rosemary and roasted garlic. Simply put amazing recipe, very easy and delicious. Thank you very much this will recipe is one that will stay for good.
Couldn’t add pics
Gustavo, you bet. I love this recipe. And if you send me your photos at david@leitesculinaria.com, I’ll add them to your comment.
We are making more tonight roasted jalapeño & aged white cheddar, asiago & smoked chicken, cranberry, walnut & goat cheese!!!! Thank u so mucho!!!
Gustavo, I love this photo for many reasons. 1.) The breads look incredible. 2.) I think it’s the first photo that shows a reader in it. and 3.) You look so freaking happy and proud!! I love the variations you’re dreaming up. Send more photos, please.
Aloha from Maui. I have experimented with this bread. I also get excellent taste and results skipping the last step! I add garlic and rosemary to the recipe and only use bread flour. I put it in a silicone form, fill it about half way, and let it rise for 2 or 3 hours. When you see it has doubled put your oven on at 450. Maybe not as pretty, but really good!!!!
Nader
Aloha, Nader. I think your comment shows just how amazingly flexible this recipe is. It’s almost, almost fail-proof!
Wow, can’t wait too try this! If one wants to freeze 1/2 for use beyond the 14 days, can the dough be successfully frozen?
Lynn, you can. Here’s What Zoë and Jeff say:
“Yes, you can, just wrap it very well or seal it in airtight containers, anytime after the initial rise. Defrost overnight in the fridge when ready to use, then shape, rest, and bake as usual. How long to freeze is a bit controversial — our dough loses a bit of rising power over time in the freezer, and that’s especially true for enriched doughs like challah and brioche. Our testers were happy with lean dough frozen for four weeks (dough made without eggs, butter, or oil). For enriched doughs, we’d recommend shorter frozen storage times: challah, three weeks, and for brioche, two weeks. There’s no need to increase the yeast or make any other changes to dough that will be frozen.”
So, are you saying this method can be used with enriched doughs as well? If so, I would like to know more, please! Thanks.
Gina, if you purchase the book or take it out of the library, you’ll see that it has the process for all types of doughs, including enriched doughs.
Ok, excellent. Thank you!
You bet, Gina.
these look so yummy :) I wonder if they would work as bread bowls for chowder or chili…? I didn’t read over all the comments, but for the most part it sounds pretty simple, even for me (can’t bake to save my life). Thanks for such a simple, and apparently delicious bread recipe :) can’t wait to give it a try!!
Erica, I see no reason why not to use these as bread bowls, and actually, now that you you mention the notion, I have a mad crazy craving for a batch of New England Clam Chowder ladled in one of these boules! And yes, you’re correct, this recipe is insanely simple and not at all time-consuming. I really hope you like it, because most people I know who think they can’t bake simply haven’t had good recipes, and I suspect that’s what’s happened with you. So definitely give it a try and please let us know how it goes!
Made this substituting about 1/4 of the wheat flour with rye flour and half a bottle of brown beer for some of the water, no problem. Incredible bread!
Terrific to hear it, Jasper! Like the way you’re thinking. A lot. Really appreciate you taking the time to let us know.
I really would like to try this but I don’t have a baking stone or dutch oven. Would a baking sheet work? or is there another substitute?
Tami, you can use a baking sheet, my friend Christine does. Just make sure it’s wicked hot. I’d suggest sprinkling a piece of parchment with cornmeal and putting your shaped loaf on top. Then slide the paper and bread onto the baking sheet. It makes it easier.
I tried this recipe last night. How do I get a beautiful round loaf? I tried the shaping but I wasn’t too successful and my loaf didn’t turn out as beautiful and golden. It was more like a panini. It tasted great though. Any tips?
Hi, Fatima. Sorry you got wonky shaped loaves. Here’s video of Zöe and Jeff. If you cue it to 2:30, you’ll see the having process.
.
My dough doesn’t quite hold its shape and it’s really kinda sticky! Any tips?
Hi Eunice, it sounds like you have too much liquid or not enough flour. How did you measure your ingredients?
Using the same measuring for flour and water, and the scoop and sweep method as per instructions. Nevertheless, the bread came out from the oven with a crusty top and moist inside. Maybe I should try it out again to get the right texture. What do think? Trial and error, right?
I’m all in favor of trial and error- more chances to taste!
I adore bread and this looks wonderful! I have read all the comments and hope that I will be able to make this because no matter how many times I have tried, I just cannot make a good loaf of bread…I guess I am baking-challenged. Looking forward to trying this recipe! :-))
BillieO2, when I say it’s easy, I mean it’s easy. Please give it a whirl and get back to me and let me know how it went.
Haha, okay. I will definitely let you know!
Wonderful.
I am always happy to see this recipe reappear. It is one of my favorite recipes that you’ve posted. Oh…and just so you know…you have become part of my Sunday morning ritual. A steaming cup of my husband’s wonderful perked coffee and my weekly recipes from you. I have loved each and every recipe that I have tried from this site, but this bread probably tops the list. Thank you!!!! Happy New Year to you and yours.
Karen, that is simply lovely to hear. We can ask for no greater compliment. So you’re welcome and thank you!
Hi. Love making bread, usually use Richard Bertinet recipe but thought this looked good. I did exactly as per the recipe. I thought it looked very wet but after 2 hours it had risen right to the top of my Kitchen Aid bowl and was beginning to collapse on itself as you said it would. It had masses of air bubbles so I covered the bowl with a shower cap and put it in the fridge overnight.
This morning it had reduced in volume but was still working, however it was just liquid, like a thick double cream! I had to pour it out and no way would I have been able to form it into a loaf. Where have I gone wrong? I found the combination of american cup sizes and pounds and grms a bit confusing. I had to pour it away. Help!
Hi Frances, so sorry that you found the measurements confusing. Do you remember how much flour, water and salt you ultimately used? Changes in these proportions can result in a slack dough.
Sometimes, other variables affect the results as our professional baker, Cindi, explains:
There’s a lot going on in an active dough. The proteins unravel and align themselves minimizing the need for kneading. Flavors develop. Yeast and bacteria multiply. Sometimes, however, the strains of yeast and bacteria that get the upper hand are ones that can cause undesirable results, producing enzymes and/or acids that can destroy the gluten network and the starches too.
Is the reader’s water softened or did she use distilled? Lack of minerals can prevent strong gluten development.
The second most likely culprit would be the flour. Even if it is the same brand as the reader always uses flour can easily become contaminated. Not in the unsafe sense but in the sense of the soil having different strains of bacteria that then become a part of the growing wheat. Also, if the flour contains malt or other dough conditioners a slight change in the amount can cause slack doughs.
Certain bacteria, which could just be in the air or on a surface the reader used, can also infect a dough and cause trouble. Was there any off color or flavor?
So I tried this all last week after buying two of the 6 qt buckets to store the dough in. The bread came out looking beautiful, the taste? Sucked. Maybe it was the flour? Although Gold Medal has never been a problem for me before. Maybe it was the yeast? Fleischmanns, same as I have always used, I even used a kitchen scale to weigh my ingredients. I used steam in the bake, too and got a great crust. The texture was a bit gummy and the flavor just wasn’t there. Even with weighing the ingredients the dough was so sticky it was impossible to shape so I just plopped it onto a baking sheet with parchment paper. I think I need (knead) to stick with my old fashioned recipes and not waste my time with this. Better to knead a bit and take some time with the rise then to throw out the end results.
Hi Jealith,
Thank you for trying the recipe. I’m sorry your experience so far has been frustrating, but I think there are a couple of things that may help you get a result that you’ll like.
1. Shaping wet dough can be challenging, especially for bakers who have a lot of experience with a more traditional dough. It’s a new way of handling the dough. Here is a video my co-author made to show some tips on shaping wet dough.
2. The flavor of the dough on the first day of mixing can be a bit dull, especially if you are used to a longer rest (ferment) or if you typically use a starter in your dough. An easy way to develop more flavor is to just wait until the second day to start baking. This gives the dough a more complex character. If you find the dough is too yeasty, then you can always decrease the yeast in the recipe, but this will mean a longer rise time. Here is some more information about reducing the yeast.
I hope this helps you get a loaf you are more excited about. If this doesn’t exactly address the issue, please give me more detail and I’ll try to help you get there.
Thanks, Zoë (co-author Artisan Bread in Five Minutes a Day)
After years of being afraid of baking, I’m in culinary school now and taking a baking class. Made up a batch of this dough yesterday and baked my first loaf today. It was fantastic! We lived in Turkey many years ago and the freshly-baked loaf smelled and looked a lot like Turkish ekmek bread. This loaf had the same crackly crust but not as chewy an interior. It tasted wonderful alone, with butter, and as the foundation of a chicken salad sandwich. I don’t think it will make it anywhere near 14 days in the fridge!
Terrific, Ian! I always want to fist pump when I hear about someone overcoming the fear of anything—especially anything in the kitchen. Lovely to hear that you care for this recipe as much as we do, and appreciate you teaching us about ekmek—will be on the lookout for it!
First time bread maker. I used the pre-measured yeast packets (1/4 oz). One is not quite a tbsp and 2 is too much. I got a very yeasty tasting bread using 2 packets. Could I get away with using 1 packet of yeast or should I tear open the second packet to get the tbsp? The bread came out fabulous except for the really yeasty taste. Thanks for any comments / suggestions.
Also, after several days of being in the refrigerator, there were some dark spots in the dough/bread. Not sure what that is. Could it be the start of mold?
Kay, I would definitely use the required amount of yeast. That way you have a baseline. As far as the spots, I’ll defer to Zöe (I’ll ping her), one of the authors of the book. My guess is it might be related to the excess yeast.
Hi Kay,
I’m thrilled that you tried the bread and enjoyed it. I’d start by reducing the amount of yeast to 1 tablespoon of yeast, especially if you’re are sensitive to the flavor. Is it a sweet yeasty taste or more of an alcohol flavor? The fermentation, especially if you’ve used extra yeast, can cause more of an alcohol smell and flavor to the dough. You can reduce this by using less yeast and by making sure the bucket is vented so the gas from the yeast can escape as the dough is rising. If the lid is on too tightly the gas gets trapped and can impart that yeasty or alcohol flavor. This is also the cause of the dark spots on the dough. As long as the dark spots are not black and do not have the classic mold look to them, the dough should be fine. It is highly unlikely, in fact I’ve never heard of it happening, that you will get mold after only several days.
I hope that helps. Thanks, Zoë
Many, many kind thanks. Zoë!
Thank you for your kind reply. It was more of an alcohol type taste. I will try using only 1 tbsp of yeast next go round. Will also look for a better container. I used a large bowl with a plastic lid that just sat on top of the bowl unsealed. I think on day 3 I tried to seal the lid but it kept popping off so I just let it sit on top of the bowl. Thanks again for your reply. If not for my faux pas I would have probably had some pretty great bread. Take care!
I have to say, I was pretty skeptical about this recipe. I mixed everything up around noon today, and watched it doubtfully. Around 2, it had clearly increased in size, and I stuck it in the fridge with some measure of hope that this might not be a wasted effort. I just couldn’t wait a full day, so I pulled a hunk off in the evening, turned the oven on, and set up the loaf to rise … and it didn’t rise very much at all. A failed attempt, I figured. Oh well, I stuck it in the oven anyway in hopes that it would rise more. After 20 minutes, it was a fairly small loaf of … delicious. Truly delicious. I’m mystified and thrilled by this recipe. I can’t wait to see how the loaves turn out later this week.
Terrific, Preston! Thanks for keeping the faith…and for keeping us in the know regarding how your other loaves turn out. Really glad you’ve had the same delicious results we have with this recipe.
Hi there.
Well, I followed the recipe to the letter. My dough is busy rising as I write. Thing is, I’m in London, UK. I wondering, will this recipe still work using English cup measures? Are they the same? Also, I read that English plain flour is the same as American all-purpose flour. But I’m not sure. Should I perhaps try using English strong bread making flour? Hope someone can help. Hmmm. Guess I’ll just have to wait and see.
Very exciting!
Cheers, Johnny
Hi Johnny,
We actually have a British edition of the book that you can check out. We do use plain flour. Until you get a copy, here is the recipe in weights:
680 grams lukewarm water
10 grams granulated yeast
20 grams kosher salt
910 grams plain flour
I hope this helps. Zoë (co-author Artisan Bread in Five Minutes a Day)
Many thanks, Zoe!
Second try got this right. Could have done with a minute or two more on the bake. It is blooming awesome.
The dough has been sitting in the fridge since Sunday. Drawing some awesome flavour. 450 gram/1 lb in a small loaf pan. Drakensberg grown, stone ground flour. Another loaf pan with boiling water (1/2 cup) next to it in the convection oven! ?? Thanks Zoë.
Did this in a southern town called Johannesburg in South Africa!
P.S. Did my own metric conversion. Works just great!
Congrats, Jacques!!
In using this recipe for the first time I was delighted with the minimal fuss and how quickly the dough comes together. Who wouldn’t love a batch that hangs out in the fridge doing its thing while producing fresh loaves through the week? Zoë and Jeff’s descriptive of the final 40 minutes on the counter after shaping was on point, “You may not see much rise during this period, but don’t fret. It will rise much more during baking.” My boule was looking rather lazy―it seemed to spread a tad more than rise in the final proof. But look at the oven spring it achieved while baking! And the flavor? Impeccable. Many thanks to the authors and to LC for sharing this gem of a recipe.
Gorgeous, Brooks! And yes, we couldn’t agree more, Zoë and Jeff certainly know their bread!
I use the same method for my pizza crusts. I leave the dough for at least 24 hours before shaping and baking them on a cornmeal dusted stone. The flour I use is from Italy.
Nice, Ricardo.
I eschwed making resolutions this New Year.
I broke down and put this bread on my list.
Oh Happy Day!
Wonderful, bkhuna!
This looks so wonderful. Is it possible to cut this recipe in half? I don’t have freezer room to store 1/2 of the dough, and I don’t want to tempt myself to go through that much bread in just two weeks. Not saying that I couldnt, but…Thanks!
Susan, yes, you absolutely can cut the recipe in half. But to assure success, I’d use a scale.
Even an awesome crumb! Can’t quite seem to get the amazing crust most of you manage. However I believe I am getting a bit better at this.
Jacques, wonderful! So glad you like the recipe. About the crust: Is your oven properly calibrated? If it’s not cranking that proper high heat, it’s hard to get the right crust. Also, maybe move the rack a bit higher. And you’re using the water, right? That’s crucial, too.
Definitely using water David. I am using a convection oven and will try one notch higher on the next batch (ie 230 centigrade). Cannot move the rack!?
Hmmm, Jacques. With convection, it should definitely be browner and crisper. Have you checked your oven with an oven thermometer?
This recipe is amazing. And it’s so good coz you can have it over and over again in the next days. Thank you so much.?
Roda, it is a winner! And you are most welcome.
Hello! Just two questions: 1.) Can the bread be cooked in an iron skillet, and 2.) what temp. should the Crock Pot be set to?
Thanks!
Joy
Hi Joy,
You sure can bake in an iron skillet. We suggest preheating the skillet to improve the oven spring (rise). You’ll want to lower the bread into the skillet on a piece of parchment or use a pizza peel. Getting the bread out of the skillet is a bit trickier than a stone, because it has sides you can’t just scoop it onto a peel. You’ll want to use a spatula to help lift it out.
All crockpots seem to have different levels of power. I put my crockpot on high and it takes a 1-pound loaf about an hour to bake. It is not unusual for the bread to take longer, sometimes even 1 1/2 hours or more, if the crockpot doesn’t run as hot. Here is a bit more information: http://www.artisanbreadinfive.com/2012/05/29/crock-pot-bread-baking-fast-bread-in-a-slow-cooker
Thank you and enjoy the bread! Zoë François
Many thanks, Zoë! Bisous!
Hi Zoe ! And hello Renee . . .
Thanks again for the info. I will let you know how the my bread comes out.
Joy
Thanks Zoe!
I have not made the bread before, I will try to educate myself using all the great instructions supplied by you and your websites. I will try each of the methods and probably stick to the one that works best. I expect I will gain some weight while enjoying the bread.
Thanks again!
Joy
Hi there, I was wondering if it works well by using fresh yeast as opposed to using the dry granules? And if so, what would be the accurate conversion? Thanks, cannot wait to try this!!
Jewel, yes, you can use fresh cake yeast. You’ll need 1.3 ounces. (You’ll have to weigh it.)
Another believer here! This was my first successful bread recipe after past failures and came out great on the first try. Thanks so much for posting. I halved the recipe and used my Kitchenaid with dough hook on speed 2 or 3 until it formed a ball. I added some herbs de provence but wish I had been a lot more generous with the salt – I didn’t measure just sprinkled a bit like I was seasoning a plate of food. I baked in a in a Le Creuset dutch oven sprayed with cooking spray (didn’t have any parchment and thankfully googled whether wax paper could go in the oven before attempting!) and followed the directions to preheat for 20 minutes. Definitely a keeper, will be trying next week with whole wheat flour.
You’re very welcome, Lauren! Terrific to hear that you, like so many, are hooked on this spectacular way to make bread. Would love to know how it goes with the whole wheat next week…
WW version went well, I halved the recipe again and did have AP/WW flour with fresh garlic and herbs. I didn’t have enough yeast so was short on that but it turned out fine, a little firmer than the all white version and ofcourse I didn’t get the same level of rise. I will definitely try WW again with the right amount of yeast. This recipe is so forgiving! If you have a pizza crust like it please post. And thanks again for sharing!
Terrific to hear, Lauren! And yes, we agree, it’s quite forgiving. As for a pizza crust, I know that the authors of this recipe address that in the book from which this recipe was excerpted, http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919. I can assure you the book is a sound investment of your money, time, and expectations!
Well I am going to keep trying but I can’t say I enjoyed as much success as those that posted before me. The dough appeared to double in size so I followed the instructions and placed it in the fridge for 24 hours. Upon pulling it out of the fridge it appears to have continued to rise more in those 24 hours. When I pulled the bread out of the oven ( 25 minutes to achieve the crust color I saw in the pictures) I had 3 loaves of bread that smelled wonderful but were dense and contained little to none of the beautiful air holes that I saw in many of the pictures. Not certain what I am doing wrong and would love some additional guidance.
Hi Bill,
It is not entirely unusual for the dough to continue to rise in the refrigerator after the initial 2 hours on the counter. Did you bake the entire batch of dough at once? It sounds like you broke it into 3 loaves, is that right? If so, those loaves will have been larger than what we are giving resting and baking times for and a dense loaf would be expected. If you are baking larger loaves, you will need to let the dough rest longer, by about 30 to 40 minutes. If your loaves are large and you experienced a dense interior, I would recommend baking for at least 30, if not 35 minutes. Be sure not to cut into the loaves until they are completely cooled.
I hope this helps!
Thank you, Zoë François
I stumbled upon your website and think it’s fab! I have been an avid baker or no knead bread for a few years now. It turns out great. I am now trying to bake in a bell shaped cloche rather than a dutch oven, however even though I do the final rise in a banneton,the dough is still spreading giving me a super delicious but fat loaf rather like a ciabatta. Do you think that lining the banneton with oven paper and putting the whole thing, paper and all, in the pre heated cloche will help my loaf to become a boule please? Thanks.
Tanya, does this post from Zöe and Jeff help?
I am not a “real” cook or baker. I am just doing whole foods cooked at home from scratch. We are an older couple, so my huge challenge is to cook good small meals for two. Bread has been a serious challenge–we just usually don’t need whole loaves at a time, and we can only use so many croutons and puddings from the leftovers. And keeping bags of ciabatta rolls and partial loaves of bread is too much for my small freezer (and not as satisfying as fresh from the oven.) I made a batch of this recipe to try it out making just two sandwich sized rolls at a time. Beautiful! Nice and crusty and chewy…and easy. This may not replace every single kind of bread we like, but it is a wonderful way to have fresh baked bread on an hour or so notice. I have now invested in a bowl just for this dough in the fridge! Thank you!
You are so very welcome, Mary Beth! I am so pleased to hear that this recipe is working out so beautifully for your small-batch needs. Thank you so much for letting us know!
I need to add something about this wonderful recipe—it works in the slow-cooker!!! With my AC working like mad to keep up with 100+ heat indices, I have not wanted to turn on my oven any more than absolutely necessary….but I still want fresh bread. So I let my slow-cooker heat up on high while my dough came to room temp. Brushed a bit of ghee (ghee because already I had it out for something else) and sprinkled with “everything” seasoning. I just plopped it into the slow-cooker and hoped for the best.
OMGoodness! Yes, it is soft and not crusty…but it is lovely! Thank you again…restocking my fridge with another batch of dough now :)
Brilliant, Mary Beth! Truly clever thinking. Do you happen to recall how long you baked the loaf? I’m certain others will want to try this, too. Including my husband. We live in the urban desert and try not to turn on the oven at all during summer, same as you, but we may just have to break down and buy a slow cooker…thank you so much for sharing your trick with us!
For you high-altitude bakers: make sure to add an extra 3/4 cup of water to the recipe, and bake your bread for a minimum of 30 minutes. (learned this the trial and error way!) BEST BREAD EVER!!!!!!!!!!!!!!!!!!!!
Thanks so much for the tip, Sheila! And so very glad that you like the bread.
I’m confused by the amounts given for water. A cup of water weighs 8 fluid ounces, which is 8.32 ounces. Which is the correct amount for this recipe? Thank you so much. ;o)
Antonia, 1 exact cup of water equal 8 ounces in weight.
Thank you for the prompt reply.
That appears to contradict the standard conversion of water from volume to mass, 1 cup = 236 grams. See all of the links on this search result page. (though, oddly, 1 says that a cup of water = 250 grams.) 236 grams divided by 28.35 (grams per ounce) = 8.34 ounces. What am I missing?
Thanks again. ;o)
Antonia, I think you answered your own question! There are inconsistencies to these algorithms. When I weighed 1 cup of water in my kitchen, I got three amounts: 7.9 ounces, 8.1 ounce, and 8.18 ounces. Serious Eats has 1 cup of water coming in at 237 ml/8.01 fluid ounces. (For this recipe, it would be 24.03 ounces.) I can assure you that whatever the precise amount of your water is, it will be perfect. This is a wet dough and thrives on the moisture. Does this help?
Thank you for this response. I understand that the exact amount of moisture may not affect this bread in a noticeable way. But for the record, 24.03 fluid ounces (a volume measure as correctly noted in the SeriousEats piece you link) = 24.9 ounces (mass), or nearly a full ounce of difference. That might not matter for this recipe, but it kind of bothers me that people reading the ingredient list would come away thinking that a cup of water = 8 ounces exactly. It might not matter here, but you would agree, wouldn’t you, that the difference might matter in another, less forgiving recipe?
I also don’t see any inconsistency in the use of a standard “algorithm” of dividing a universally accepted value (236.6 grams of water per cup) by the undisputed conversion of grams to ounces (28.35) to get 8.34 – the difference in this and the 8.32 first stated above attributable to rounding. Just saying. ;o)
Thanks, Antonia.
Absolutely despair of this bread! I’ve followed the recipe to the T (both weights and scoop and sweep methods) tried different flours, same flour different measures, etc etc. The flavor is great but my loaves have never (except once) looked like the pics. They all spread too much and look like overinflated pita breads. The one time I did have a good-looking loaf I had added loads more flour but then the texture and flavor were wrong. I must be missing something!
Sue, I’m at a loss as I’ve never had that happen. Let me loop in Zöe, one of the authors.
Hi Sue,
I’m sorry it’s been frustrating, but I think we can help you bake a wonderful loaf.
What you have described can often be a matter of shaping the dough. If you don’t get a tight enough ball, it can spread and not rise as well. Here is a video to watch on shaping wet dough, which is a bit different than more traditional recipes: http://www.artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough
Are you baking on a stone? If so, how long are you preheating it? Sounds like perhaps you are not getting the initial oven spring that you want and this can often be from a too cool stone. Thick stones can take up to 60 minutes to really be hot through and through.
Lastly, is your oven gas or electric?
Oh, one more question, do you live at high altitude?
Thanks, Zoë
I’ve been baking a no-knead bread that is identical to this one as far as ingredients and am happy with the results. I love that yours waits in the fridge for me though! I’m wondering if I can use my present baking technique which is preheating a cast-iron pot in the oven and dropping the rested loaf on parchment into the pan, putting the lid on and baking for half an hour after which I remove the lid for 15 minutes to form the crust. Is this doable, or should I just follow your technique to ensure your awesome result?
larry, I’d do this: Follow the recipe as is once and see if you like the results. Then try the cast-iron method. My guess is you’ll lose some volume when you flip the dough into the pot.
Ok David, will do. And thanks for taking the time to reply! I can’t wait to get this going!
You bet, larry!
Mixed up a half batch on Sunday and finally got around to baking it yesterday night. Made several mistakes: a tad too much water and forgot to slash the top. Center of the bread ended up just slightly gummy but the sides are awesome! Great crumb! Will bake the rest of the dough soon.
Rambles, with a quick slash and a longer baking time, it should be perfect.