I’m not going to review the actual book, sorry. I have it on my Kindle, but I haven’t used it well enough to write on a review on it. I’m reviewing the actual 5-minute bread basic recipe.
As you may know, I’ve been baking bread at home for a while, mostly using my bread machine. But a friend of mine told me about this one cool recipe that we could keep in the refrigerator for up to two weeks and it would be fine for your daily bread needs.
I browsed online and a lot of websites had the recipe, plain and simple, but I decided that I needed to go to the source to get it all explained. I discovered the authors website – Artisan Bread in 5 Minutes a Day – and found out that they already have three books. =) I purchased the first one through Kindle and started reading it. I so wanted to try the recipe!
It’s basically the simplest recipe you’ll find. You don’t need to knead or do all the fancy stuff that some bread recipes call for, and you just need to mix the ingredients together (I do it with a spoon) and let it sit for 2 hours before putting in the fridge. And then, when you’re ready to bake, you just need to:
– take as much as you want (for a good size bread, take a grapefruit-sized piece) and “cut it with a serrated knife”
– shape it, “gently stretching the surface around to the bottom on all four sides, rotating a quarter-turn as you go”
– let it rest for 40 minutes on a surface sprinkled with cornmeal
– turn the oven on around minute 20 (at 450F / 230C)
– dust the surface and make some cuts (or don’t)
– bake for 20 minutes or until the crust is golden
– let cool on a wire rack.
The recipe calls for a pizza peel and a baking stone, two things I don’t have. I used what I had at home and all is shown in the photos.
The ingredients are:
– 3 cups lukewarm water
– 1 1/2 tablespoons granulated yeast
– 1 1/2 tablespoons kosher salt (I used 1 tablespoon of regular salt)
– 6 1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
I’ve made two medium sized loaves and about 10 small balls for sandwiches, as you can see on the photos below. The first loaf I made in the electric oven, and the rest I made on my regular gas oven. Didn’t see a difference, aside from the fact that the electric oven can only bake one loaf at a time. The dough is incredibly soft for such a humid recipe. The photos below have a “before and after” dough ball and it shows that it still grows a bit before going in the oven.
The recipe calls for a 5 quart bowl or resealable, lidded (not airtight) plastic food container. I didn’t have one and in the middle of the first two hours of rest, I had to put half of the dough in a second container. But it didn’t affect the dough. I do recommend that if you’re making the full recipe, use a 5 quart container. It will be easier.
Overall, I love this recipe, makes really good bread and the fact that it only takes 5-10 minutes every day to take care of a new batch of freshly baked bread is awesome. I’m curious to try the rest of the recipes on the book (you should consider buying it of you like to try different bread recipes) and I will keep you posted on them!
The authors have this first book that I talked about, but they also an Healthy Bread and a Pizza and Flatbread books. And I’m hoping their next venture is in the sweet bread area. That would be nice! 😉
Have a wonderful weekend!