By Chef UK on September 18, 2008
Photo by Breadylady
Photo by Breadylady
"This is the basic 'Boule' bread mix from the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. I've mainly posted this recipe so that I don't have to hook out the book every time. The dough is stored in the fridge for up to 2 weeks, taking out a bit each day as you need it, forming it and baking it. A forum I belong to love this bread, which is what inspired me to get the book. Most of them cook it in a Remoska, which is a gadget that I find invaluable. Remoska's are from Checkoslavakia, and I believe they've just come to the States. In the UK they're available from Strongly recommend getting the book, if you like this bread. They have lots of different kinds of bread which you make in this way (also sweet ones), plus ideas on how to ring the changes, recipes to use up the stale bread, etc. PS Someone said they were having difficulty getting hold of the book, so I tried to post an Amazon link for it here. But it just comes out as html gobbledey gook! If anyone knows how to do it, please let me know. Otherwise, try Amazon, guys :-) Very, very worth getting the book."
Serving Size: 1 (1604 g)
Servings Per Recipe: 1
"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)."
"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..."
"Love It!!! I ended up buying the book. So good"
"DELICIOUS! The best bread recipe I have ever used. Better than, dare I say it, Panera! I have serious soy allergies which prevent me from enjoying many sandwiches or eating fresh baked loaves. ou have made my day with this recipe!
Also, my sons...17 and 3 have already devoured the first loaf and are begging for more. So glad I have 2 more loaves in the fridge.
To IMCook2295...step no. 9 is what helps the bread retain its shape. Keep stretchjng and folding under and I am sure you will get your desired result! Good luck!"
"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?"
"Absolutely the best bread recipe EVER! I have struggled for years about making bread. I can do it in a bread machine no problem, but never by hand - always comes out like a brick, heavy, not cooked even - you know, the kind that many family jokes are made about. This is too easy. Follow the directions exactly - I know, doesn't make any cooking sense. It turns out PERFECT! Definately a 5 recipe that will be made several times a week, if not a day."
"I wish I could give this more than 5 stars as it is excellent! I prepared the dough last night and let it sit in the fridge overnight and all morning. I baked it in the afternoon and not only does it look beautiful (such soft, easy to handle dough), but it is so flavourful! Who would have guessed with so few ingredients? I made a half batch and still have dough left for another 2 loaves. I can't wait to try some variations on this bread! Thanks so much for the recipe!!!"
"I was skeptical but wow! Delightful!"
"I have been debating if I should buy this cookbook for awhile so when I saw the recipe posted here I decided I would try it first. I will definitely be getting the book! I have never been able to bake a decent loaf of bread but this turned out great, thanks for posting!"
"So easy, so convenient, so delicious!!"
"I started with the grapefruit size loaf. Mine came out looking just like the picture. Will make another loaf today with garlic salt mixture on top with melted butter. Again, your instructions were so thorough. That's what encouraged me to try this. Thank you for he recipe."
"Wonderful recipe! I have made bread the long way all my life...mixing, kneading, rising,punching, kneading,punching, shaping, etc. This was so easy that I knew something wasn't going to work. But, it did...rose so nicely, smelled so good baking. Tasted wonderful: light, nice crusty top. I subbed 1 cup whole wheat & still turned out great. There is a problem: I CAN'T STOP EATING IT! Even my husband loved it & he is a Wonder Bread fanatic!!!! Best part is I get to bake some more tomorrow nite and the next and the next......YOU NEED TO TRY THIS BREAD!!!!!"
"I CANNOT believe how easy and excellent this bread recipe is! I love that you keep it in the fridge and have fresh baked bread all week!"
"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!"
"My new Favorite Bread Recipe! So Versatile..try incorporating Roasted Garlic, Cracked Black Pepper or Shredded Cheddar Cheese with it"
"I found this same recipe a couple weeks ago on a link someone posted to a blog. It is wonderful. Don't change a thing and the best part no more paying $5 a loaf at the store. I'm glad I found it on 'zaar so I won't lose it."
"This makes a lovely rustic loaf, and I like that it's a smallish loaf - better for portion control. My bread came out with a lovely chewy crust, but the inside is wonderfully soft, the perfect combination. I've ordered the book, and I am looking forward to checking out some of the variations on the recipe."