I said on Twitter the other day that I am probably the last food blogger on the planet to try this bread making method, but from the responses I got, I guess I’m not the very last. This stuff is absolutely delicious though, and so easy that anyone can get a great result. I’m not going to put the actual recipe on my blog, but you can go to the Artisan Bread in Five Minutes website, and get the original.
You do need a baking stone of some kind, but that is a very useful thing to have anyway. I have this one: Old Stoned 16-Inch Round Oven Pizza Stone
This could not be any simpler. Measure out the dry ingredients.
Add lukewarm water.
Mix together. You leave it out on the counter for a couple hours, then stick it in the fridge for up to 14 days, using it as you need it. My big, ugly pink bowl is the perfect size for a batch of this – 6 quarts. Again – go to the link above to find the actual recipe and directions for mixing, storing, shaping and baking.
It comes out with a rich, crackly brown crust and a moist, chewy interior. The first time I made it, it was used up in the 3 days, but this time, I left it to mellow for 6 days, and the flavor definitely improves over time.
This loaf could have actually baked a few minutes longer, as you can see by the slightly darker band right above the bottom crust, but it is still really good.
Don’t be the last person on the internet to try this!
And, if you are interested, there are some more yeast bread recipes here.
I have baked this bread for years, and it was a big sales item at my store. I even brought it up a notch by adding different herbs and spices to it like garlic and rosemary. My customers went crazy!! Glad to see that I am not the only one that has fallen in love with this recipe.