56 Reviews

I'm in love with this method and recipe. It takes a minimum of effort for great bread several times a week. I used weight instead of volume for better control (32.6 oz AP flour, 25.6 oz water, 0.49 oz active yeast, 0.88 oz kosher salt). I also used whole wheat flour for 25% of the total flour by weight).

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Red Apple Guy October 10, 2009

I just finished making 8 loaves for the first time. One recipe I replaced 1 cup of whole wheat flour for the white. It gave me a heavier but hearty loaf. Excellent. Hard not to eat a whole loaf at one time. This really needs the frig for at least 3 hours to be workable. As it was cool, I let it raise more than the 40 min. suggested. I also turned it several times to stretch the gluten as Cooks Illustrated suggested. I knew what I was looking for. I will never return to the old way of making yeast bread again as this recipe is heaven. Please follow the exact measurements. I use a cookies sheet that is sprayed with oil and sprinkled with cornmeal. Also sprayed the loafs with water the last 5 min. Fantastic.....Gave it to 12 cooks who also said, Fantastic

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joanwgessner February 07, 2010

I made this last week on a Friday & the dough was finished off by Tuesday! The only change i made was i used bleached ap flour instead of unbleached. I think the effect it had was possibly just the color of the bread...it had a somewhat grayish tint to it...it still tasted great, though. Mixing the dough by hand was easy enough...though, i recommend using a round container...all i had that was big enough was a square 8qt food container from sams club.I used the cast iron dutch oven method to bake it & the crust was awesome...

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eavey May 17, 2013

HELP! I love the taste of this bread, but mine is totally flat! After the first time I still used my starter but added additional flour, yeast and water which helped a bit. After research, I thought I had let it rise too long so this time I let it go only an hour in a 70 degree house after mixing dough. Again saw a nice first rise, but nothing the second time and very little in the oven. Any suggestions out there?

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IMCook2295 January 14, 2013

What a great recipe! The texure perfect. This first loaf had a chewy, crisp crust. I love the fact that you can make a big batch and just bake off as needed. I'm looking forward to trying it again after the dough has had a chance to age. Thanks for posting this great recipe!

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Lucky in Bayview June 12, 2011

I saw Red Apple Guy's picture and review and knew I had to try this. DH and I love fresh baked bread but it's usually way to much and a lot goes to waste. With this I can take out just enough for the 2 of us and have fresh every day. I LOVE that it's ready and waiting in the fridge. At first I felt the directions were way to complicated for me, but as I worked through them realized they are just very complete and easy to follow. I followed exactly, right down to the water pan and the bread came out wonderful, soft and fluffy on the inside with a wonderful crunchy outer crust. DH declared this a 10 star recipe. Thanks so much for posting.

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Bonnie G #2 October 20, 2009

I'v never understood why this site converts cups to millilitres even for dry ingredients. That's still measuring by volume which no-one does, unless they're American. Fortunately, America is gradually appreciating the benefits of measuring by weight and modern chefs are increasingly working in grams and litres. So, for everyone who prefers it, here are the ingredients *properly* converted to metric: 1kg AP flour 700ml lukewarm water 14g dried active yeast 25g kosher salt Right. Now that's done, let me just say what an absolute revelation this method is! Breadmaking is now child's play. So I can have a lie-in while the grandchildren bake :-) Thanks for sharing; I've ordered the book.

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Elyss February 05, 2016

I have followed this recipe to the letter and no matter what I do, the bread is flat. It never comes out like the bread described in book. I'm pretty disappointed.

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clynchmcnett September 20, 2015

OMG!!! Just made this tonight. Couldn't wait to refrigerate the dough, so my first one was right after rising for 3 hours. Absolutely wonderful!! This is going to be made a lot in this house!!! Thank you for the fantastic recipe!!!

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TERRI E. April 12, 2015

What a great recipe. I can't believe I made this bread and it tastes so good. It has nice texture and crumb with a really lovely flavor. The crust was perfect, just the way we like it. Thank you for making me look like a star. The house smelled delicious while it was baking. Made for Whats on the Menu? Tag Game

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Baby Kato March 17, 2015
5 Minute Artisan Bread