Making artisan (yeast) bread from scratch

by Emily from Frugal Living NW on January 21, 2011

30 Days to… 5 Keys for… 7 Steps to… I’ve never been interested in gimmicky fads. So when Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Amazon) came along back in 2007, I didn’t pay much attention. After hearing about it everywhere I turned, though, I finally borrowed a copy of the book.

I flipped through it, tried the master recipe, and was hooked. If you have baked bread using these steps, you know how brilliant and simple it is. If baking with yeast makes you nervous, this method is a great place to start. Just think, 2011 could be the year you finally conquer baking a loaf of yeast bread from scratch!

Here’s the basic idea: You use four ingredients: yeast, salt, water, and flour. You mix the dough by hand. You store the dough in the fridge in a big container. You bake fresh loaves as needed. The “five minutes a day” refers to the time it takes to shape the refrigerated dough into a loaf and turn on the oven. The rest of the “work” is just letting the loaf rise on the counter and bake in the oven.

I whipped out my calculator and figured that I am making 3 medium-sized loaves of high-quality bread for less than 70 cents. Total. That’s a measly .23/loaf. You won’t be able to beat that price anywhere. Oh, and the smell of fresh baking bread filling your home combined with the satisfaction of knowing you baked it yourself? Priceless.

I have broken the steps into bite-sized pieces. Follow along, and you will soon be cranking out hot loaves of bread from your own oven. I promise, this is easy! What do you have to lose? Five minutes and seventy cents?

Easy Artisan Bread
yield : 3 loaves
recipe from Artisan Bread in Five Minutes a Day (Amazon)

3 c. lukewarm water
1 1/2 T. active, dry yeast
1 1/2 T. coarse or kosher salt or 1 T. regular salt (less, if desired)
6 1/2 c. all-purpose flour (or a combo of white & whole wheat)

Visual learner? Check out the video and directions below:

First, dump all 4 ingredients into a large container. I use a 22-cup lidded Rubbermaid container for my dough. It fits neatly & easily in the fridge. The official recipe directs you to punch a small hole in your container lid (Amazon) to allow the gases from the yeast to escape. I’ve never done this and still get great results so there must be enough gaps around the lid to keep the yeast happy. If your container’s lid fits more snugly, you might need to add a small hole.

Using a wooden spoon, mix the ingredients until the flour is well incorporated. You don’t need to knead the dough or do anything fancy. It will be a wet, shaggy mess, and that is perfect.

Place the lid on the container and leave it in a warm place for about two hours to rise. Are you still with me? I told you this was easy!

At the end of the rise time, your dough will magically fill the container. It will be flat on top and filled with air bubbles. At this point, you can put the lid back on and stick the container in the fridge to use later. I’d recommend using the dough within 1-3 days as the longer it stays in the fridge, the yeastier it tastes.

I usually form one loaf right away and save the rest of the dough in the refrigerator for later.

Sometimes, I form and bake all three loaves at the same time, serving one right away and wrapping two in foil and freezing them in large Ziploc bags. When I’m ready to serve the frozen ones, I pop the foil wrapped loaves straight from the freezer into a hot oven.

Follow these directions for all 3 loaves: Use a sharp knife and well-floured hands (the dough will be wet & sticky) to stretch and cut off a ball of dough about the size of a large grapefruit or small cantaloupe. Keeping your hands floured, shape the dough into a smooth ball. I just keep working the dough around the edges and tuck it under the ball until it is smooth. Don’t worry if it’s not perfect. Any rough spots will just add to the rustic look.

Place the dough ball on a pizza peel (Amazon) or parchment paper dusted lightly with flour or cornmeal. I usually use a pizza peel & cornmeal because then I can slide a formed, risen loaf right onto a hot baking sheet or stone, making the crust nice and crisp.

If you’re just getting started, use parchment paper and a baking sheet. It’s easy, and your loaves will still turn out beautifully.

Let the dough rest for at least 40 minutes (I usually let loaves rest a bit longer if they start cold from the fridge). The dough will spread a bit, but it won’t rise substantially. That’s ok; it’ll do most of its rising in the oven.

While the dough is resting, crank the oven up to 450 degrees. If you have a baking stone, place that in the cold oven to preheat as well. Add a small dish of water to the lower rack to create steam in the oven. I use a stoneware pie plate or a metal cake pan.

Don’t put a cold stone or glass dish into a hot oven as they will shatter. Yep, I’ve been there, done that with both. After shattering my baking stone, I borrowed a friend’s cast iron pizza pan (Amazon) and loved it. That thing weighs a ton and is indestructible. It’s definitely worth the investment if you do lots of baking.

Using a serrated knife slash the loaf, about 1/4″ deep, several times across the top. If you are using a baking stone, slide the loaf onto the preheated stone. If not, simply slide the parchment paper directly onto the rack or a baking sheet. If needed, add more hot water to the dish.

Bake the bread for 30-35 minutes. This is actually the trickiest part of the whole process for me. The biggest mistake I make is taking the bread out too early, resulting in a doughy interior. The exterior should be a golden brown, and the loaf should sound hollow when tapped with your knuckle (For this and any other FAQ, go here). If you used parchment paper, you can remove the paper after 20-25 minutes to bake the bottom crust better.

The crust and crumb of this bread turns out slightly different almost every time I bake it, but it is always delicious.

Place the loaf on a baking rack to cool completely before slicing with a sharp bread knife. Store the loaf on the counter as the crust will get soft if you put it in a plastic storage bag.

This master dough recipe can be shaped in a bunch of different ways. It also makes great sandwich rolls, pizza crust, and grilled flatbread. Once you have the hang of it, start experimenting. With confidence will come creativity.

You can also check out the companion book, Healthy Bread in Five Minutes a Day (Amazon) for more baking inspiration.

Leave a comment! Have you tried this recipe/method before? Do you have any tips? Are you a motivated amateur when it comes to baking? You can do this!!

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{ 72 comments… read them below or add one }

Linda February 2, 2014 at 5:49 am

How do I know if I’ve used too much flour? Should it still be sticky when putting in oven to bake? Does the surface used to knead bread make a difference (my marble top counter tends to be cool and dough sticks) – the final product was unimpressive, didn’t have that nice yeast taste – and turned hard within the day . . darn! I really want to do this right!

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D January 16, 2014 at 12:31 pm

I tried this today. It was a sticky, wet mess after the 2 hours of rising. No amount of flour brought it to a smooth, turnable dough. I bake cookies, cakes, and pies all of the time. I’ve made some rolls and breads before, but never had I had dough this sticky. Suggestions?

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Angie January 28, 2014 at 4:52 pm

Your yeast probably went bad. I had the same thing happen to me awhile ago and my mom said the yeast probably died. I tried another batch – same thing. My mom was right. :) The trick to keeping yeast alive is keeping it in the fridge…again, another tip from dear ol’ Mom.

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Jamie December 3, 2013 at 10:46 am

I love how easy this bread recipe is and I don’t have to plan way ahead in advance to have it with dinner! I am wondering though if I can bake it in a dutch oven (like my other favorite, but longer no-knead method you shared) or if it needs to be out on a sheet/stone? Let me know if you’ve done that method with this recipe and how it turned out, please! Thanks!

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Miskitten September 29, 2013 at 5:14 pm

Made all 3, ate 2 and froze 1. How long do you bake the bread when it’s been frozen?

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Brittany September 13, 2013 at 3:08 pm

I use this recipe all the time & love it! It’s so easy.

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Caroline June 2, 2013 at 8:14 pm

I’ve been on a mission to learn how to bake basic bread for the past couple of years (I’ve done the “no knead” version that’s out there – it was okay, but this recipe is more what I’m hoping to be able to make). I’ve probably made 15 loaves of bread in the past six months that have turned out to be inedible. I had all but chalked it up to Portland’s climate not being conductive to bread rising, but clearly it’s not that, since Emily lives in Portland too and her bread looks beautiful! I tried this recipe twice – the first time the dough was dry even though I used the correct amounts of water and flour. The bread came out like a brick. The second time, I halved the recipe. The dough was super wet after the two hour rise. I had to add some flour to even be able to shape it. Then it spread out a LOT when it rested so I had to sort of fold it over before putting it in the oven. It’s baking now but I don’t have much hope for it.
Here’s what I know: my yeast is always brand new, I’ve used both active dry and instant, I used a thermometor to make sure the water was the right temp, according to the yeast package, my house is super warm because it’s June, when using active dry yeast I let it “proof”….I really want to be able to make edible bread and I am determined- I will conquer this! :) Maybe I should look for breadmaking lessons? Any suggestions would be appreciated!

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Kelly T in FL May 7, 2013 at 2:27 pm

Another good way to allow the dough to rise if your kitchen isn’t warm enough is to sit it in the oven & turn the oven light on…..you just have to remember to NOT preheat the oven with the dough rising in there! (Been there done that………..definately not the preferred method!).

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James March 4, 2013 at 12:17 am

So, I’m reading this and I need to know, what is a T? Is it a teaspoon or a tablespoon? It could make a difference. I want to try this but I need to know this first.

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Emily March 4, 2013 at 12:47 pm

T = Tablespoon
t = teaspoon

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Brenda January 29, 2013 at 9:34 am

This sounds like my Mom’s bread recipe, but she always added a little sugar to the dough. Does this sound right to anyone?

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Emily January 29, 2013 at 3:11 pm

Hi, Brenda – Yes, that would be fine! I know some people add sugar for some sweetness. It can also give larger air holes in the interior of the bread.

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moon January 10, 2013 at 5:24 am

Hi, tq for the step by step procedure. Your bread looks great. Apart from the flours mentioned above, can i use strong flour? What is the difference?

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janet January 7, 2013 at 6:15 pm

Made a batch…worked perfectly. Made one loaf and put the rest in fridge? But how do you use the dough in the fridge. When you take it out…what do you do? Thanks!

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Emily January 8, 2013 at 6:08 pm

Hi, Janet! Glad to hear the first loaf turned out well! For the refrigerated part, just take the dough out of the fridge and proceed with the steps as written (pick up at shaping the loaf for the 2nd rise). Since the dough is cold, I usually give it a bit longer to rise. Hope that helps!

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Michael January 4, 2013 at 8:32 am

I am impressed,I am a 52 yr old male w/out baking exp.I made 1 mistake,if your kitchen is cold,turn on your oven to warm and set the dough on it to rise,I am so pleased with the bread it is delicious!!!

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bethany October 30, 2012 at 9:35 am

Great step by step. Love the photos and your tips. Can’t wait to try this. And I have that exact container sitting in my basement.
Thanks!

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Michael September 14, 2012 at 10:27 am

For those of you that are asking why your dough is not rising after you form the loaf. It could be that your yeast is weak or the yeast has used up the available food it can use in the dough so it is starving. You have to keep in mind that Yeast is a living organism and it has to eat and breathe just like any organism. If your dough has stopped rising after you form a loaf, and leave it out to rise you may need to restart the dough. If you are using a commercial yeast you can simple start a new batch, if your using a strain of home grown yeast you will need to try to save the strain be using some of the old starter dough in the new batch.

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Tricia August 29, 2012 at 1:31 pm

I’m making this right now! It’s on the last leg of rising, and then I’ll start shaping. My first time really making bread on my own so I’m crossing my fingers. I didn’t check to see I had enough flour before starting so I’m hoping it will still work. Instead of all 1 kind, I used 2 1/2 cups of whole wheat flour, 3 cups unbleached white flour, & 1 cup of ground flaxseed (simply because I’d totally run out of both kinds of flour! oops!) I like a dense bread, so I’m guessing it will be ok even if it turns out a little dense. Thanks so much for posting this in such a easy format…makes it nice for us beginners! :)

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Emily August 30, 2012 at 7:55 am

Yay for new kitchen adventures. Good for you! Hope it turned out well!

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PNG mama July 24, 2012 at 3:31 pm

Help. I tried to make this yesterday and mine was a mess. I let it sit for the 2 hours and then when I tried to make the first loaf it was like trying to turn pudding into bread! How much flour do you add? I added so much flour and it never was smooth. My end product did taste well but since I did not have a smooth ball to start it was super thin (final product was maybe 2 inches tall in center and took up the entire stone). Thanks!

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Emily July 26, 2012 at 10:36 am

Sounds like you used a baking stone instead of a covered pot? The dough is pretty sticky and wet; it will spread if not confined. Even when you wrap it in the towel for the 2nd rise, if it’s not gathered at the top, it will spread into a flat disk. I’d suggest using the recommended amount of flour and try baking it in a pot next time. Hope that helps!

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Dave June 9, 2012 at 6:21 pm

no knead bred great!,new book great,making bread,good to know how– keep your main pak of yeast in frezer- just warm the water for the dough-happyness is mixing your flours-whole wheat-white whole wheat- we love gold medal flour,the color,texture of product,taste is great-smell is–?,mmmm-the bread formulas on the back of the bag of flour if your stuck–a loaf of bread with a meal-is a home cooked meal- not much to eat- bread helps with a small meal- shows u did your best with what u had. makin bread for70 years ,love the new books too- learn every day- love it- also teach it,– have more ,but no room

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Bekki October 4, 2011 at 5:11 am

Has anyone tried using oat or rice or other gluten-free flours with this recipe? Just curious before I waste the expensive, but necessary flour. :P

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Mary September 30, 2011 at 6:28 pm

This recipe is wonderful i gave a loaf to my brother and he took it to work the guys at work want more. Thank so much for your recipe =)

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kelly welch February 1, 2011 at 11:17 am

Took a while before I had the time/guts to try this, but I have one question:

No sugar? And it still rises?

I’ve got mine in my 22 gal rubbermaid plastic bowl as we speak. I guess I’ll find out when I get back fromworking out!

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Emily February 3, 2011 at 11:23 am

No sugar, and it still rises beautifull

Yeast will proof fine without sugar, but it will be a bit slower. Sugar gives the yeast a kick of extra “food,” but is not necessary for it to rise.

I believe there are some simple sugars in flour that feeds the yeast. The long rising time also helps out with that.

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Kristi January 26, 2011 at 1:33 pm

Wow, not only is this easy, but it’s as delicious as the breads I’ve purchased from our local Artisan bakery! No more paying $6.00 a loaf! I made some today with Italian seasoning in it, and it’s delicious:) I love the look of it too. Made some dinner rolls with it yesterday as well. Thank you for the recipe!!!

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Alison January 25, 2011 at 10:30 am

Keep in mind that your bread is marinating in plastic, so either choose a BPA free plastic container to make/store your bread in, or choose glass. Pyrex sells really big glass bowls with lids.

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Savvymama January 24, 2011 at 2:11 pm

Just made some! yummy just put book from library on hold.

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Iris January 24, 2011 at 12:07 am

Like the photography!

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Catherine January 23, 2011 at 8:03 pm

What a timely post because I started using this method several weeks ago…I think before Christmas because of either an old post of yours or one of the sites you also view and I thought I should try it. Like you when this book first came out, I thought No way in heck I ‘m going to do that. Then the idea sort of continued to creep up on me.

Now, I am soooo hooked. I just made a batch on Friday. In fact, I liked this method so much, that I purchased a pizza peel (will have to invest in a better one I think. My current one seems to be splitting) a pizza stone (got for free from a customer) and a Danish Dough Whisk that I got for Christmas from in my inlaws along with the Healthy Artisan Bread in five minutes a day. I later purchased the original one.

I must say that I like the way your loaf looks. I haven’t really shaped mine past the round boule shape.

Question: What container are you using in your pictures above. I ended up finding two bowls (6 quart) at Target for around 4 bucks.

However, If you ever have a chance to go to downtown Portland, stop by Boxer Northwest. They sell the containers that the authors use in the book.

Had planned making another batch tonight but instead I made blueberry scones.

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Heathyr January 27, 2011 at 10:03 am

You can also buy the 6 qt. containers on Amazon for about $12 for 2! A great deal. I keep my flour in one (unbleached) and the dough in the other. I haven’t had to poke a hole in the lid either, even though it is pretty tight, just not airtight!

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Susan January 23, 2011 at 6:00 pm

I made it today!!! It was awesome and the kids ate the crust right up. So much for low carb:(

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dena January 22, 2011 at 3:56 pm

I made this bread today using 5 cups white flour (all I had left in the bag) and 1.5 cups wheat flour. I used 2 packets of yeast, it seemed to measure out to 1.5 T. Salt was Morton’s all-purpose natural sea salt. First loaf was delicious! I am excited to vary it up with added herbs and garlic the next go round.

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dena February 25, 2011 at 3:56 pm

This dough makes our favorite pizza, now too! I mixed grated garlic and italian herbs in then stretched 2/3 of the dough on an oiled/cornmeal dusted baking sheet. Precooked that for about 5 minutes then topped with pesto, cheese and toppings. Loved it, made my husband swoon!

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Maria January 22, 2011 at 3:22 pm

can you make two larger loaves out of it? And if so, how long do you leave it in the oven?

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Emily January 22, 2011 at 9:10 pm

Definitely! You can make fewer, larger loaves or a bunch of small rolls or breadsticks or… It’s super versatile dough that can be formed in many different ways.

I usually bake it long enough for the outside to be golden brown and the crust to sound hollow when tapped with your knuckle. If you’re nervous about underbaking, try using an instant read thermometer (like you usually use to test meat). The middle should be around 205-210 degrees when it’s fully baked.

Hope that helps!

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Rebecca Pettis January 22, 2011 at 9:46 am

How large is the loaf supposed to be?

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CC January 21, 2011 at 4:36 pm

I have this checked out of the library right now! My problem is that it never rises after I form my loaf (even though I leave it out for the 40 minutes+ suggested). At all. So my loaves are tiny, tiny, tiny. Suggestions????

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Kelley January 21, 2011 at 5:04 pm

Are you leaving it in a warm room? That really helps yeast breads to rise. You may need to put it near (but not too near) a heat source.

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CC January 21, 2011 at 8:42 pm

Kelly, it’s in my kitchen and I even leave it on top of the stove while the oven is warming up just to give it a little extra temperature boost. Still stays tiny.

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diana January 22, 2011 at 9:31 am

buy new yeast -often that is the problem

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amanda October 29, 2012 at 6:10 pm

I just tried to make this and my yeast is new. I just opened it. I used instant dry yeast, is that an issue. Is the dough usable even if it doesn’t rise?

Lori January 21, 2011 at 5:34 pm

I just saw this book on the 2 week now renewal shelf at the library 2 days ago and brought it home, how funny you would write about it at the same time as I have it checked out! Just made my dough today. My parents are so into it (and they come over so often for dinner) they purchased a baking stone for me! Yay! Making the actual bread tomorrow to go with the roast I am making!

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Jennifer J. January 21, 2011 at 6:32 pm

Make sure your yeast is fresh and your water isn’t too hot. I make this no Knead version often for my family. The kids love it! http://foodwishes.blogspot.com/2009/01/no-knead-ciabatta-bread-you-can-believe.html

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Emily January 21, 2011 at 8:44 pm

Yep, those would be my suggestions, too : fresh yeast, lukewarm water, warm area to rise. If the dough is really cold, give it longer. It won’t rise much on the counter but should rise in the oven to give you a light, airy interior.

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Heathyr January 27, 2011 at 10:01 am

I used to have that problem too and learned from this book that it was because I was using too warm of water when I mixed it with the yeast. The water was killing the yeast! Now I use a little warmer than room temperature and it rises every time. I buy yeast in bulk at Costco and keep it in an airtight container!

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Kristin January 21, 2011 at 4:25 pm

I love making bread! I am actually making some as I write this, but I didn’t use this method. It is pretty intriguing!

As for creativity…I do several different “flavors” and I get treated differently at potlucks when I don’t bring some! Here are some ideas:

*Honey and Crushed Red Pepper Flake (probably most people’s favorite). I kind of roll out the dough and squirt a good 1/2 a cup or so of honey over it. I do a liberal dusting of flour several times and press it in the absorb the honey. Then sprinkle red pepper flakes over and roll it up. Be careful to keep the honey inside and be sure you use a pan that can handle it if the honey runs out!! I score the top lightly and brush with egg white then sprinkle liberally with sugar and lightly with red pepper flake.

*Pizza Bread. Add pepperoni, mozzerella and Italian seasoning. I also score top and brush lightly with egg white. Then I sprinkle parm cheese and italian seasoning or garlic salt and italian seasoning.

*Basil and Cheddar Cheese (fresh basil minced up)

The possibilities are endless!!

*Stuff it with meat and cheese and some sauteed veggies have dinner all in one!

Thanks for sharing this bread method!!!

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Heather R January 21, 2011 at 3:46 pm

I’ve been wanting to try this too but I definitely want to use whole wheat flour… do you know how much of it you can use as compared to the white flour? Thanks!

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Emily January 21, 2011 at 8:47 pm

If I add whole wheat flour, I generally go 50/50 with the all-purpose white. A few weeks ago, I was out of all-purpose and used all whole wheat. It worked but changed the texture, of course. The more whole wheat flour, the denser and heavier the loaf.

Whole wheat pastry flour is a fun alternative because it gives you a bit lighter result.

Experiment with different amounts and let us know what worked best for you!

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Alison January 25, 2011 at 10:27 am

The whole wheat recipe the authors give in their new cookbook is
5 1/2 cups whole wheat flour
2 cups all-purpose flour
1 Tbs. Kosher salt
1 1/2 Tbs granulated yeast
1/4 cup vital wheat gluten

Follow the same directions above- mixing together and letting sit for 2 hours, etc.

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Sarah January 21, 2011 at 3:21 pm

OMG! With this, I am invincible! I am going to feel like wonderwoman! Thank you!!!

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heidi January 21, 2011 at 2:35 pm

great recipe can’t wait to try ! do you have any good recipes for a “sandwich style bread”? my kids eat sandwichese every day at school and i’m looking for a bread without such a hard crust with a little more give – you know, sandwich style but homemade! :)
thanks!

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Alison January 25, 2011 at 10:25 am

Here’s a link to the sandwich bread I make every week. It’s excellent and really nutritious. Our family of 4 goes through 4 loaves per week! It’s that good!
http://healthnutnation.com/2010/07/15/multigrain-bread/

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Carrie January 21, 2011 at 1:59 pm

Thanks for the recipe – can’t wait to try it! I’ve been using the no-knead recipe that ran in the NY times a few years ago (http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1) as well as the quick version run by the Oregonian and my family is hooked on the homemade stuff… so easy and inexpensive. Love mixing in left over fresh herbs or roasted garlic in the summer.

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Kelly N. January 21, 2011 at 1:36 pm

Totally trying this! I recently made a french loaf for the first time. You have to open the oven and spray the bread with water all the time, yadda, yadda. Too much work! This looks like me, quick and simple, but with flair!

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stacey January 21, 2011 at 12:51 pm

my daughter and I make this together all the time and it is so fun to do with kids. We make pizza / calazone, pig in a blanket, bread sticks (twisted of course), but I especially have fun with pita bread (roll and bake really high temps and watch it puff right up) and placing rolled out dough over little oven safe bowls for bread bowls to put soup in. So much fun (if you don’t mind a little flour to clean up later).

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christy January 21, 2011 at 11:35 am

Love It!!! My husband and I just decided last week we are not going to buy anymore store bread. We want to save the few dollars a week we spend on bread and know exactly what’s in what we are eating. Thanks for the post.

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Kelleigh @ Kelleigh Ratzlaff Designs January 21, 2011 at 11:14 am

I actually checked this book out at the library this week, and here you are posting about it!! I guess that is my nudge to actually MAKE some of the bread, huh? YAY!

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Jessica (Cheapskate Life) January 21, 2011 at 11:04 am

Hey this looks so easy to do that I will even have time to fit it in between books!
Shellee, that sounds really good! Has anyone added parmesan to theirs, or asiago? Would we add these ingredients before putting the dough in the frig?

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Shellee January 21, 2011 at 10:48 am

I often add minced garlic (Costco) and chopped rosemary. We can hardly wait for it to get out of the oven.

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beth January 22, 2011 at 9:34 am

do you add it in the dough or just on top? yum!

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West Coast Engineer January 21, 2011 at 10:41 am

Can you explain a bit about how to use parchment paper? I have the cast iron pizza pan and like it, but it takes awhile to heat and I don’t get a crisp crust. Where do you buy it? Are there brands? Is it reusable? What is its upper safe temperature limit?

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Emily January 21, 2011 at 1:31 pm

Some people use parchment paper for the majority of their baking to avoid sticky messes and get a crisper crust. I often use parchment paper for lining baking sheets or cake pans, etc.

For bread, parchment paper is just another option as a baking surface.

It’s definitely not a must. My favorite way to bake this bread was my Pampered Chef baking stone (in its pre-shattered condition. sigh…). If you don’t have parchment paper or a stone, just use a plain old baking sheet. I often do, and it will work just fine as long as your oven is nice & hot.

With a cast iron pan, you could try adding a little oil before placing the dough on it if you’re looking for a crisper crust?

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connie March 9, 2011 at 2:39 pm

you buy it next to the tinfoil, etc… not reusable…..

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Laurel December 19, 2013 at 1:33 pm

I reuse it all the time. Once it gets brown though it gets fragile. Then I get a new piece.

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Christina January 21, 2011 at 10:35 am

Thanks! I’m feeling inspired to make some bread! I’ve always wanted to try my hand at making Artisan style bread but I have always felt intimidated by it. Thanks for the recipe. I can’t wait to make this!

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Ingrid January 21, 2011 at 10:21 am

I think I’ll give my bread machine a break this weekend, and try this recipe. Thank you!

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Heidi January 21, 2011 at 10:19 am

I have been using this method with great success. I just purchased the “Healthy” version of this book, which is relatively new and uses more whole-grain flours, usually enriched with vital gluten. Dough buckets are available through King Arthur web site, and the authors of this book have a very good and active website. Every recipe I have tried from either book has been terrific. Try the semolina bread.

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Bre January 21, 2011 at 10:06 am

oh my…this looks delicious!!! Can’t wait to try it!

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Kelli H January 21, 2011 at 10:04 am

I make this often. I use an old gal size ice cream tub, that way I didnt care that I punched a hole in the lid. works great

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