How to Make Artisan Bread in 5 Minutes a Day

Make artisan bread in just 5 mintues of active time. Recipe from our book The New Artisan Bread in Five Minutes a Day.

[@garybarbatelli1972]

I discovered the bread in 5 book in the public library & thought I'd give it a try so I bought some of the 6 qt. tubs at Sam's club, a baking steel on Amazon, and a scale at WalMart. I made my first batch of dough on January 3, 2020 and haven't looked back. I'm up to batch 45 now. I've made some of the best bread I've ever eaten out of Great Value unbleached all purpose flour ($1.18 per 5 lb. bag) and White Lilly unbleached bread flour ($2.27 per 5 lb. bag) mixed 50/50. No more store bought bread for me!

[@lukabrazi86]

I have a pizza steel. Any issues with the bottom of the bread burning? Do you have to adjust the temp or time for the steel compared to a stone?

[@cgreenlls]

I don’t have a pizza peel. I just shape the dough on parchment paper to proof. Then slide it onto the hot baking sheet along with the paper. No corn meal either. Just flour. Perfect Crusty bread! Been making bread for years with the first book.

[@Belle501]

I have the book and we've been making this for ten years. We love putting caramelized onions or peppers or seeds (anything really) on the top depending on what we're serving it with. This is easily my favorite cookbook.

[@swennillen1617]

this bread baking vid was the turning point of my cooking life in the kitchen! i tried baking bread time to time in past failed attempts and gave up entirely. This vid changed it all! Once i mastered it on the first go round, i went on baking bread from just about everything that i could combine with flour, and recently i made my own red bean loaf of bread from scratch and turned out a classic tasty hit. What i once evaded i am now addicted to making my own home made bread almost daily!!! AND because of that i went on to making home made pasta and my new list for home made stuff keeps growing!

[@jerseybeanallotment8999]

Your book arrived yesterday and made up my first batch of dough yesterday as well, baked my first boule today, amazing, thank you so much

[@jimmaddox5958]

Wonderful! Your bread in 5 has opened the door to a whole new world of baking that I already enjoy. I love the chewy crust loaves and perfect soft crumb. Home made pizza is now as often as we want. Pita bread, olive loaf, cinnamon loaf; very versatile dough! Thank you for your book!

[@caitiedidit]

Silver lining to the coronavirus is that I’m finally gonna learn to do this. Dusted off my copy of the book and need to hunt down my pizza stone which is... somewhere.

[@robinwalters9286]

Me too! I've been wanting to make bread for years and have a copy of the cookbook, but have never tried. I'm going to now. Wish me luck.

[@fatbitch1323]

Anyone willing to share the recipe with us poor old school folk??? My landlord took all mine and my Daughters stuff, bible, passports, pictures clothes and all, everything gone just cuz he didnt want us there no more... we lost everything including each other cuz of the crap... so i have no recipes. Nothing...If youd be willing to give us the recipe that would be great?! Please and thank you, God Bless

[@elaineboone8567]

Fat Bitch google “breadin5” You can go to their website for recipes and videos.

[@hoptoi]

I have this book, and love it! Thanks for the video!

[@shingram]

I have made this for my family for so many years now that I have lost count! We absolutely love it! We make our regular boulle, focaccia, pizza, rolls, baguettes........ no matter what we make, it is always such a treat to take out of the oven! Thank you for working to create this simple recipe!

[@lilic3211]

Just baked a whole boule and did not last 1 hour on the counter after cooling between myself and my parents. Thank you! Have the rest of dough in refrigerator. Great book!

[@MichaelDSmith-gt7nm]

Worked liked a charm. Thanks

[@judylou2099]

I just purchased the book and am going to try this bread. I think all the comments are wonderful and give me courage to make our own bread.

[@ElpidaCharalampidou]

I made this perfect bread thank you!!!!!

[@sd8023]

I just got your book and love it

[@lprice5583]

These people are great!

[@tdurrantdiscovered]

I can't wait to do this. Why haven't I seen this before!? Off to bake.

[@pcking2008]

It really works. I've been baking bread and selling it to my neighbors for years now. $20 per loaf 2019 Thank you!

[@kokokokokoro]

pcking2008 $20 per loaf?! 🙀

[@vikkyvictoriaf2395]

Oh Koko she full of shit

[@xnoelle25]

I purchase loaves for $6 at LA farmers markets. $20 is highway robbery, ma’am.

[@grethalindwood8120]

Yipes! I always give a loaf to my neighbor when I make this bread. I'm leaving money on the table, as the saying goes! :)

[@YG-kk4ey]

What's the recipe?

[@leeneil65]

Just made the rye bread. Delicious

[@dianed6695]

I purchased this book when it was released YEARS ago and made some delicious bread. Much to my sorrow, I then learned several children couldn’t have wheat and stopped my bread making. I have recently discovered Einkorn flour and am trying that with sourdough process. I am wondering if anyone has tried the 5 minute recipe with Einkorn and, if so, did you have to adjust the recipe to use it?

[@paparpaulsma4255]

god bless you both.thank you

[@lorenamariehartzell8973]

I have your book still packed from my last move, somewhere in my garage. I can't remember if you feed the stored batch, each time you take dough out, or start over with a new batch, when the old batch is gone.

[@joseph_b319]

Your class on Craftsy Rocks Zoe!!!!!!!!!!!

[@janlim9374]

9 years ago my life changed forever... :)

[@kathardy413]

Can we have the recipe?

[@bowler8]

You don't need to buy the book, when its as simple as this...

[@sydanaya]

+bowler8 obviously there is more then 1 recipe in the book XD appreciate the fact that they upload the video in the first place

[@greenlimabean]

Can a Dutch oven sub for bread stone?

[@free2danz1960]

I notice that my dough does not incorporate very easy. It comes out with semi hard floury clumps through it after the first rise. I put it in the fridge over night and it still is not very smooth. I'm thinking that mixing it in a mixer bowl with my kitchen aid would be a better choice before putting into my storage bowl.

[@jackie102005]

Can you do this with gluten free flour?

[@tuppytan1775]

hi, can i use a 5L square non air tight container (to store)? Can I also bake the bread on the very first day after 2 hours proofing time or only can start to bake the next day for this recipe?

[@keithfreitas2983]

Yes

[@thereseponcia719]

what type of pizza stone is that?

[@SOAPFREAK1967]

Can you replace the white flour with whole wheat flour or a mixture of other flours?

[@pennynickels5216]

I use half white, half wheat and sometimes add old fashioned oats

[@runutts2010]

I've tried making the pumpernickel bread twice and it won't rise. I did not kill my yeast or have expired yeast. What am I doing wrong?

[@patriziahaas6295]

Can this just be topped up in the bucket and the/any rest of the dough stay in the bucket - like a sourdough "starter" that is ready to use?

[@EmilyS1898]

I would say no. It’s too hard to mix a new batch of dough into an existing batch of dough.

[@kathyconder9845]

Hi, I have just made my first batch of dough, as I didn’t need bread for about a week I left it in the fridge for a week. When I went to make a loaf, it had a hard crust on top of the dough,what should I do!cut it out or just leave it,or toss the dough.and why did this happen. Any help would be appreciated.

[@sujatafernandes973]

Kathy hope it was properly sealed when u kept it in the fridge.

[@ralphlavarhuntzinger7502]

When that happens I just fold the dry part into the middle of the “lump” and do all else the same. It makes no difference. It softens during the rising time before baking.

[@hmimasali678]

F exemple if I have to bake for breakfast I should wait 45 mnt for the dough to rise then cook for another 5 mnts so total besides prep time it will be 50 mnts

[@gattamom]

Hmimas Ali cooking time is longer than 5 minutes, I believe it is 30-35 minutes.

[@baharanooshahr3297]

Do you use only white flour?

[@keithfreitas2983]

Regular white or bread flour

[@silkstone5929]

Why did they not give the actual measurements for the bread ingredients though ?

[@mariannesouza8326]

Mick Silkstone Probably so that we will buy the book 📚 😏

[@maryannmay7105]

Can you put oil in the dough to give it more flavour before you refrigerate it.

[@EmilyS1898]

You would not want to do this. The oil won’t necessarily give it more flavor. And it will impede the production of gluten, which is needed to develop the structure of the bread.

[@maryannmay7105]

@@EmilyS1898thank you very much Emily for your reply it’s much appreciated.

[@315retro]

So why a pizza peel? If it just sits on it can't I use a wooden cutting board or even just my counter top?

[@keithfreitas2983]

yes

[@awenindoe]

It's quite a sticky dough, so a pizza peel helps to transfer.

[@JOEX3006]

Great idea, but what are the amounts?

[@msst33]

You'll want to buy the book. ;-)

[@TheGreenPond-nature]

JOEX3006 i found a few years ago loads of 5min no knead bread recipes on KZbin free also on wellnessmama

[@donnam.obrien4774]

Made for the first time. My dough ball fell flat :( Help!

[@noel888]

Why no recipe amounts?

[@keithfreitas2983]

Cause they want you to buy the book.

[@crude4u1948]

Your video did not give measurements, expecially for the flour.

[@jennypapevies]

I mixed all ingredients in my kitchenmaid mixer with hook and let it rise at room temp then put in fridge...I took out today to bake and it is not firm and drips out of my hands...what did i do wrong?

[@sallyallen6147]

+Jenny Papevies ..maybe not enough flour......it is recommended that we bread maker's get a scale to make sure the right amount of flour and other ingredients are weighed first so the exact amount is right ..but they may tell you the same about the flour. Not enough...I definitely am not an expert, but maybe this will help ?

[@NovElection]

What amounts did you use? Did you buy the book for the amounts? Also your yeast was probably bad. Did you use lukewarm water? 100 degrees no more.

[@DebbieSparrow]

I purchased your book and a few supplies.. baked a loaf last night...:( My dough in the frig does not looks like yours... It's dry and crusty.. I don't know what I did wrong???

[@sallyallen6147]

+Debbie Sparrow .maybe not the right amount of water?

[@corneliasellitto1849]

Did you put a pan of water in the oven with the bread?

[@katieknopf]

Likely needed to loosly cover the container of dough to keep it from dying out

[@stephaniewalp5458]

Where is the recipe 🤷🏻‍♀️

[@somethingicantforget]

Hey Stephanie! You can find it here: artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/

[@theshadow7205]

WHERE ARE THE AMOUNTS!

[@justaddwater674]

In the book, I’m sure.

[@kathyconder9845]

Just go to their web site, all the details are there.

[@RobertSchechter]

I just tried it. Followed the recipe exactly, measuring by weight. It seemed to be going well. But after the dough was in the fridge for a day, when I went to pull off a piece of dough to cook a loaf, the dough was much too liquidy and gloppy. It stretched a bit, then broke off. No way it is firm enough to make into a ball. I know I followed the recipe and directions exactly, so it's frustrating to find I wasted my time.

[@49tjwoods]

Me, Too. I've followed many of these recipes--to the gram-- and they always come out gloopy, like a cow pod. No matter how much time I spend scraping/folding/slapping, whatever, they never easily form into the tight ball these videos always show. Are we cursed?

[@Jarrettmonty99]

@@49tjwoods to both of you guys.. the recipe can be found by googling. I was inclined to agree my first few times, however anything touching the dough (including light sprinkling of the doughs outer layer). Additionally it really must be cold dough. You also notice that after forming into a ball, the flour will make the bottom look like a bunch of flaps, just leave it sitting for at least 45 min, and it will all congeal

[@carolosborne126]

Mine too. Wouldn't rise just spread out and flattened some. Scored it and baked it and it never really rose anymore. So disappointing...

[@susansegawa2686]

That is not 5 minutes of bread making from start to finish. I say this because you have to make the dough overnight, so counting all that it's really 24 hours plus 5 minutes.

[@Didntstealmine]

it's a couple of hours, not overnight

[@rwilsbach9206]

Excuse me? I''ve been baking bread for years. Five--minute bread is deceptive. Five minutes that I allowing the yeast to bloom. A bit of sugar because it likes it, no salt. As for the advertised five minutes, it doesn't include the hours of rising time. If you need a loaf of bread in five minutes, head for a local store,