![]() Smooth the dough on the top and pinch together the dough on the bottom of the ball, until a compact ball forms. Quickly shape four loaves, sprinkling the dough with additional flour if it sticks to your hands.Dust a parchment-lined cookie sheet (without edges) with cornmeal.Remember: no need to knead! (Save those lovely hands for soothing fevered brows, or playing a Mozart sonata on your grand piano in the next room. Ease your dough out onto a floured board and cut it into four equal portions.Even you!Īfter an overnight break in the ‘fridge (if you have the time, I prefer it) cut your bucket o’dough into four equal pieces. That’s it! *cymbal crash* Are you not amazed? Are you not ready to do this thing? So little equipment + so few ingredients = bread that anybody can make. a small pan that will hold a cup of water, and that fits in the bottom of your oven.A one-gallon ice cream bucket with a lid, or a lidded bowl about the same size.You can pop over to the Artisan Bread in 5 website–it’s excellent-for lots of great recipes and videos, too. I took some liberties and changed the original method a little. You really CAN make artisan bread in 5 minutes. If you’re a seasoned bread maker and want to try something new, fun, and easy, this is also for you. If you’ve never made bread before and are intimidated by the whole process, this post is for you. Now are you ready to try your hand at 5-minute artisan bread? (I have affiliate links in this post, which means, of course, that if you click through and order something, I’ll get a small commission at no extra cost to you, which is nice for both of us. ![]() You probably really oughta just add it to your cookbook library, too. This cookbook is full of great recipes for everything from rustic peasant loaf to chocolate-filled brioches, all made with this super-simple bucket dough method. □ My own copy is dog-eared and sticky-noted and, well, just plain sticky. I’ll put in a plug for that book, since you mentioned it. If you’ve been dreaming about making hot artisan bread, or possibly you’ve heard of Jeff Hertzberg and Zoë François’s excellent book, The New Artisan Bread in 5 Minutes a Day, and maybe you’d like a Reader’s Digest version of how to make it, you’ve come to the right place. It’s a super power that anybody can learn though, gentle reader, thus today I am sharing this power with you. Many years laterĮventually we retired from farmer’s markets, but I can still put hot bread on the table in very little time, as long as I keep a bucket or two of dough in my ‘fridge. Switching from traditional kneaded yeast breads like this crunchy 9-grain loaf to baking primarily with the 5-minute artisan bread method made all the difference in the world in how many loaves of bread I could make very quickly.Īnd it was excellent bread. We bought a couple more tables, as our business grew quickly and so did our ability to make lots of baked goods quickly. Within a few weeks, hands and wrists aching from all the kneading that traditional yeast breads require, I switched over to this 5-minute artisan bread (or “bucket dough”) method. We started out small with one table and a few baked offerings–pies, sweet bars, quick breads, donuts, and my homemade breads. My intrepid mother, my daughters and I used to sell breads and other baked goods at a local farmer’s market. From top: braided challah, mocha honey loaf, sundried tomato and parmesan cheese bread, rosemary olive bread, flaxseed country loaves.
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