Monday, August 3, 2015


I have been resisting purchasing Jeff Hertzberg and Zoe Francois's book on making artisan bread in five minutes a day for a long time.  I have read many reviews, etc. I finally caved in and bought "The New Artisan Bread in Five Minutes a Day."  Let me explain a couple of things - first the five minutes a day means that if you keep the dough in your fridge that in five minutes you can have a loaf (or two) resting while the oven is warming up - the dough rests for 40 minutes and then you can bake.  I read what I refer to as a "blonde review" on Amazon - the person was complaining that the book was really misleading because you could not get bread ready in five minutes.
I am not going to give any recipe, etc. with this post because if you are going to do this you really need the book. You will also probably need a few things that you may or may not have in your kitchen.  Such as a pizza peel, a baking stone, a large plastic, food safe container, big enough to hold your dough.  
The simple recipe called for AP flour but I chose to use the 100% white, whole wheat flour and it worked just fine.
Just four simple ingredients, flour, salt, yeast and water (at the correct temperature).
 I found this large food safe container at Walmart - think it holds 8 quarts.  The unique thing on the top is a Danish dough whisk - it works really well and I am so glad that I splurged and purchased this item.
If you are someone who likes to bake it is a good idea to check your oven once in a while and make sure that it is accurate.
The dough just needs to rest for awhile (after the initial making of the batch).
The dough gets scored and placed over a pan of water.
Ta it is my first loaf right out of the oven.  It needs to completely cool before slicing.  I must say I was very impressed because I now have the rest of the dough in my garage fridge and anytime I need a little loaf of rustic bread "five minutes" and it will be resting and soon ready to bake.

The bread was delicious and I think will make nice toast for breakfast.  The book is full of great information and lots of recipes - pizza dough (also keeps in the fridge for two weeks), there is even a recipe for brioche.  These are just a few of the items in this book and this was super easy with a great result.


The New Artisan Bread in Five Minutes a Day, The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Pizza Peel,Update International WPP-1222 Rubber Wood Pizza Peels, Oblong, Smooth Finish, 22-Inch
Pizza stone,Cuisinart CPS-013 Alfrescamore Pizza Grilling Stone
Danish dough whisk,The Original Danish Dough Whisk - LARGE 13.5" Stainless Steel Dutch Style bread dough whisk

Thank you for stopping by.




  2. All gone - hubby toasted the last two slices for breakfast but I made another loaf & it's in the freezer for dinner tonight. I know you are a wonderful bread maker but for rustic bread this is so easy & I love the Danish dough mixer. I am going to get a second container & keep their pizza dough on hand. Thank you for your kind comments. j.