Artisan Bread in Five Minutes a Day

[DJKJSeph]

Does anyone use more than just a grapefruit size?

[DJKJSeph]

Anyone know the recipe in weight? Grams or ounces.

[MetaView7]

I put the dough in the fridge. It has become dried and hard. What to do now?

[MetaView7]

doesn't the salt kill the yeast?

[MatchesBowie]

The interviewer loves the sound of his own voice, doesn't he? Doesn't say anything of substance.

"You can actually use an ice cream bucket!!"

You could use any fucking bucket, douchebag. You could use your hollowed out skull, so long as it doesn't leak.

[mainechild]

This was soo easy to make and delicious! I've already made it three times. I shattered a glass casserole dish in my oven by throwing cold water in a hot pan so be careful Not to do that!!! My kids eat this right up with a nice slab of butter. :O)

[KingSparta2]

@mainechild they say use a metal pan because someone would try and put water into a hot glass pan.

[AubreyfromOregon]

bs...



[TheDaldi8800]

hey

i have take a interesting vid, this pls upstairs to enter "The Zunft / The guild part 1/2"

and click on the first vid ^^

sorry for my english ;)

[KanyeTroll]

in 5 minutes? bullsh- why is the video 7 minutes long??

[hippymobster]

@KanyeTroll pardon me..i was going to be mean until i noticed you r just a troll. carry on

[MRKBolte]

I just got this book and I love it. A minute of mixing, 2 hours of resting, and time to preheat and bake, and I've got crusty bread from my own oven. I've got more in the fridge for later this week.The title "5 minutes a day" IS a little misleading, but it's still the best and easiest bread recipe I've ever used.

For those of you who think it's hokey or nothing new--I've never seen this technique described anywhere else. It may have been around for years but this is the first time I've seen it.

[DavoStreet]

That bread looks awesome! But the best part of the video is that the host pronounces "culinary" properly, a real gem considering how rampant the incorrect "KuLL-in-air-ee" usage is.

[beachnative420]

@DavoStreet A little anal there skippy ; )

[SaraOBX]

How long does it take to bake and what temp?

[matt4270]

@SaraOBX I bake mine in a 450-500 degree oven. Preheat your dutch oven ( I use a black Lodge, works great!), Covered for 30-35 mins, then uncovered for 15-20 to crisp up the top.

[birdiewi]

I have made bread this way and it is very good. Whether it is "revolutionary" or not doesn't really matter. The important thing is that people who might never have tried to make bread otherwise are finding it doable.

[tecnolover2642]

I don't get it?? HOw is this something new? Is there something I'm missing?? It's just refrigerating your sponge. Bakeries all over the world do this in larger quantities ofcourse l lol,,, you prep the dough in advance and refridgerate so you can form and bake later. Nothing new here. This is so funny lol. I imagine real bakers are laughing that a silly book like this actually gets sold!!

[ideas4TV1]

This has got to the biggest load of rubbish I have ever heard., a chef telling you that you can make a good loaf of bread in 5 minutes, it's absolutely crazy! Any good baker knows that if you really want a good loaf of bread "it takes time" using the traditional method. All this is, is a sponge dough then put straight in the oven - modern day instant bread, crap!!!!!!!!

[claudiaivonnefranco]

@ideas4TV1 I could never make bread and I was able to successfully do it with this method. My bread rose and was very delicious, I have made 3 different batches (especially the 100% whole wheat) using this method and they all turn out very well.!

[alisbg5]

scam!!!!

will never taste good at all....

putting yeast and salt together with water is totally crazy.... salt kills yeast almost instantly. every bakery knows that... yeast feeds on what? sugar... where is your sugar???..Honey, Malt, etc...

My god... guys do not fall for this crap...

[Lolzerzomg]

@alisbg5 I usually put the yeast in the water in a seperate bowl with a little bit of sugar and let it stand for about 2 minutes while I get the other bowl prepared with the dry ingredients (including salt).

This way, the yeast isnt killed off when you mix everything together.

[alisbg5]

@Lolzerzomg it doesnt say in the clip though???

[Lolzerzomg]

@alisbg5 Just my experience with baking.

[alisbg5]

@Lolzerzomg I don't understand what you are talking about.

I know you need to mix yeast with sugar+water first...

The clip says, mix the yeast with SALT+WATER...

This is not right...that way you will kill yeast....

yes you can add the activated yeast (with sugar and water) to a mix of flour and salt...

but you will never can mix the yeast with salt first....

if you do so, your dough will be salt+water+flour....

which will have no taste of bread at all!!!

[Lolzerzomg]

@alisbg5 I agree, im just giving my input on what I usually do. I find it weird to add yeast directly to salt as well. But im not an expert so ... just take what I wrote with a pinch of salt :)

[CrunchyConservative]

@alisbg5

Salt does not kill yeast. It only slows down the yeast growth. Hot water kills yeast. Mixing the dough in with sugar first is called "proofing." Essentially, it gives the yeast a head-start on fermentation, but it's not necessary. It doesn't matter what order you mix your dough in. Try it. It works.

The flavor comes from the byproducts of the yeast growth (fermentation). That is why this recipe tastes so much better after a couple days in the fridge: more fermentation = more flavor.

[DJKJSeph]

@alisbg5 Do your research. Salt does not kill yeast just slows it down.

[brook61]

Just wasted 6 minutes of my life

[nastinative]

?? you didnt invent this bread ! , its called maori bread mate, this is so funny because he didnt actually ''discover'' this, its already beeen discoverd many years ago !

[Noremorse10]

True artisans don't use some huge container to mix it in. She needs to get that out on the table and work with her hands.

[1too3fore]

2 weeks is not 5 minutes!!!

[clayaikenatemybaby]

you don't wait two weeks, you can store it for up to two weeks

[1too3fore]

no kidding, who would want to wait 2 weeks for a simple loaf of bread, I'm with you!

[1too3fore]

How come the video is 6 and a half minutes???

[jjudijo]

OMG the host is SOOO midwestern. It is like watching Fargo! about = aboot. LOL Very interesting. I will try this. We eat fresh baked bread every day. I grind my own flour, so it would be great to make the dough days in advance.

[terrymaccer]

scklom schosom ballo wedel

[MrsKeane25]

What is the name of the book?

[debrandom]

They have two Healthy Bread In Five Minutes A Day and Artisan Breads In Five Minutes A Day

[axella]

As a pastry cook, I find it difficult to believe that a pastry cook wouldn't have heard of basic, no-knead bread, or refrigerating dough. The "revolutionary" thing is marketing hype, but so what?.

I am all for anything that will encourage people to have a go at making their own bread because it really can be dead-simple. I make a basic wet dough and bake in a covered hot Creuset casserole pot - voila! Perfect crusty French round loaf. So easy!

[belowthetrumpet]

@axella Do you know if this same artisan recipe can be used to make croissants?

[axella]

@belowthetrumpet Croissants are made from a special dough that has been rolled, folded, and re-rolled, each time with butter rolled in-between the layers. That is what gives them their flakiness.

[belowthetrumpet]

@axella Thanks but i want to know if i could use this dough to complete the croissant recipe. In which i could fold the butter into this particular dough

[iluvpie48]

@axella It works. I used this recipe in cooking class.

[riffraff3055]

It's five minutes if you don't count the resting time when you can be sitting on the couch watching tv.

[YoshiFanForever]

I love bread.

[BillRightHere]

I've just been working with their basic recipe - you can really make good bread, easily with this. I've been making home baking for about 15 years, and this is certainly the easiest way to make good bread I've come across.

[Whirlwind789]

FUCK YEAH !!!...BREAD, FTW

[oro1111]

um... how was this 5 minutes...

[stlcardsfan0101]

was this what the chick from fargo was watching before she was kidnapped?

[Dirshoya]

freakin awesome

I'm buying it.

[Seefudi]

Can butter be added to the basic dough recipe and not affect the 2 week storage time limit or dough rising/fermenting properties?

[MidLifeSkeptic]

About adding butter - there are other recipes in the book (such as brioche) that use the same technique and contain butter.

[skycub99]

i am gonna totally buy this book, but Technically it's not 5 mins... right? i mean theres alot of waiting the first time.

[melisanz]

hey what are the amounts of yeast and salt? and water? please share the recipes!

[MidLifeSkeptic]

Hi, melisanz

For the basic white bread recipe, it's

3 cups water,

1 1/2 TBSP yeast,

1 1/2 TBSP Kosher salt (less for table salt) ,

6 1/2 cups all purpose flour.

For the rye - substitue 1 cup rye flour for white and add 1 1/2 TBSP caraway seeds to mix. There is a special way to top and glaze the rye bread, but I won't go into that in this post.

[melisanz]

thanks so much!

[lashiegirl]

please tell me how to gaze it.

[MidLifeSkeptic]

To glaze: I don't remember the exact proportions (I'm not near the book right now), but you mix a little corn starch (1/2 teas ?) with a little water (1/4 cup ?) and microwave it to make a slightly thickened glaze. (I don't measure anymore, so I don't think the amounts matter that much) Brush that on the crust just before baking and top with seeds, if you like. It adds a little shine and crispness like Deli Jewish rye.

[a2sidedcoin]

egg yolk or for lighter, whites and yolk.. whisk it together, brush it on

[SeattleBrad]

@MidLifeSkeptic They didn't say how long to bake and what temp. Do you know?

[MidLifeSkeptic]

The rye bread is amazing, especially for toast.

If you want to make things even easier, use the artisan bread recipe, but for baking, follow one of the popular methods for no-knead bread. You don't even have to shape the loaves or use the water bath.

[melisanz]

thanks so much!

[ilovepigs55]

I've tried their rye bread which follows the same technique.....and OMG it's to die for! And best of all I don't have to knead anything at all! With arthritis and fibromyalgia, kneading is hell, so this book is a life saver!

[tangrene]

I have the book...and I can say that so far the master recipe and the 100% whole wheat performed better than expected.I have baked bread for 40+ years but always had unreliable results trying to make crusty breads (either crust was too thick and hard or bread rather heavy) But this actually works just as they said. The books says when bread done you can hear crackling crust when you remove free form loaf. It's true. Crust crusty but not too hard for my teeth.

[d5enzo]

this is delish. I have the book, all of the recipes are incredible! I collect recipe books and this is a keeper for sure!

[TropicLuv]

Try it, it is delicious, and a great way to have fresh baked bread any time with hardly any work at all!

[faithm]

I'm not sure "revolutionary" is the word. Everything has been done before. It's neat t ho ugh, and probably neat in it's own right because not many people know about it.

[longjoy]

my grandmother use to do that and would also add barley....the most delicious toast...she used to do this in the 1930's in colombia.

[ruralpotter]

Longjoy, Do you know what kind of barley and the amounts? Even better, do you have a recipe? I know I'm being presumpuous, but I love the idea and I love barley. ruralpotter

[longjoy]

basically you make a basic starter and include barley or other non mass [produced wheats still available in the country sides...boil the grains previously, starter done with white flower and grains...in some she used potatoes but the taste of native andean potatoes is thousands of stimes stronger and earthier than north americam commercial ones.

[nvgirl48]

rural,

I have a recipe for barley bread if you still would like to have it. As you love barley, would you tell me what you do with it? thanks.

[sh0ckwaveVR6]

i do!

i was sceptical... but it Works!

and it taste really good. you wont be disappointed

[chefmk1228]

Has anyone tried this? This is crazy!