Comments on: Artisan Bread in “Five Minutes”

By: ShootToCook

ShootToCook — Thu, 15 Mar 2012 16:07:51 +0000

Thanks for the tip! You may also want to check out my post on slow-fermentation dutch oven bread. It's not much more work than the five-minute bread, although it does take 24 hours to proof - but the hands-on time isn't much more. And the results are amazing.

By: Marianna

Marianna — Thu, 15 Mar 2012 15:38:08 +0000

I’ve never tried this 5 minute method, but my mom swears by it. I do have a tip for the steam issue: in the book Ratio by Michael Ruhlman he recommends cooking boules in a dutch oven. Oil the bottom of the dutch oven, proof the dough in it, and cook it with the top on. This captures the natural steam and removes the need for a secondary water source in the oven. I’ve tried it once and it worked out pretty well. Very crispy crust, and still moist on the inside.

By: Dutch Oven No-Knead Bread « Shoot to Cook

Dutch Oven No-Knead Bread « Shoot to Cook — Tue, 21 Jun 2011 13:37:56 +0000

[...] since I started making the “five minute a day bread” back in the fall, I’ve been pretty much going through the motions. I tweaked the [...]

By: Continuing Adventures in Breadmaking « Shoot to Cook

Continuing Adventures in Breadmaking « Shoot to Cook — Wed, 16 Feb 2011 16:09:50 +0000

[...] way out of the problem. The quick and dirty method that I’m referring to is, of course, the five minute a day method which involves a high dose of yeast, which means quick rising, easy to make bread. It is [...]

By: Edna Ruth Byler’s Potato Rolls « Shoot to Cook

Edna Ruth Byler’s Potato Rolls « Shoot to Cook — Thu, 10 Feb 2011 15:10:01 +0000

[...] thing that I have routinely stocked up on is baking supplies, obviously. In addition to my standard five minute bread I’ve been making all sorts of different types of breads for sandwiches and special events. [...]

By: James Beard Home Style Bread « Shoot to Cook

James Beard Home Style Bread « Shoot to Cook — Wed, 26 Jan 2011 14:08:41 +0000

[...] a 1lb loaf of five minute artisan bread for dinner each night has become an easy habit to fall into. I always have about four loaves worth [...]

By: Gratuitous Bread Porn « Shoot to Cook

Gratuitous Bread Porn « Shoot to Cook — Thu, 09 Dec 2010 17:45:23 +0000

[...] post, but I decided to share a gratuitous bread photo of today’s loaf. This is a new batch of dough that contains both rye and whole wheat flour and looks simply [...]

By: Five Minute Artisan Bread Follow-up « Shoot to Cook

Five Minute Artisan Bread Follow-up « Shoot to Cook — Fri, 19 Nov 2010 13:35:58 +0000

[...] was chatting over IM with a friend about my exciting new artisan bread in five minutes I’d just made with virtually no effort, and the following thought occurred to me: why [...]

By: ShootToCook

ShootToCook — Thu, 18 Nov 2010 14:50:21 +0000

We made pizza a couple of weeks ago, with mixed results. The very high heat was little scary, and Xina burned her arm trying to save her pizza that I pushed off the pizza stone trying to get it out. They tasted great though. As for letting the dough age in the fridge, I’m not sure how to do that because at the rate we’re going a four-loaf batch is only going to last two days!

By: Wednesday Night Goddess Salad « Shoot to Cook

Wednesday Night Goddess Salad « Shoot to Cook — Thu, 18 Nov 2010 14:11:05 +0000

[...] Gear « Artisan Bread in “Five Minutes” [...]